不同油凝胶类型的氧化稳定性及消化特性研究进展

Research Progress on Oxidation Stability and Digestive Properties of Different Oil Gels

油凝胶是通过凝胶剂形成三维网络结构固定住液体油而形成的具有塑性脂肪特性的固体脂质,因其低饱和脂肪酸、零反式脂肪酸的营养特性,在食品领域得到了广泛的应用。根据凝胶剂不同,油凝胶有三种形成机制:聚合物网络机制、结晶颗粒机制和自组装纤维机制。不同类型的油凝胶在表现出较好的塑性脂肪特性的同时,其抗氧化性、消化特性以及营养素递送方面也越来越受到关注。文章在大量国内外相关研究文献的基础上,梳理出三种类型油凝胶在氧化稳定性、小肠消化特性以及营养素递送方面的作用,总结规律并分析它们之间的内在联系,并在此基础上展望了油凝胶在指导不同类型人群营养健康方面的应用前景。

Oil gel is a kind of solid lipid with plastic fat characteristics,which is formed by the three-dimensional network structure formed by the gel agent to fix the liquid oil.Because of its nutritional characteristics of low saturated fatty acid and zero trans fatty acid,it has been widely used in the field of food.According to the different gels,there are three formation mechanisms of oil gels of polymer network mechanism,crystalline particle mechanism and self-assembled fiber mechanism.While different types of oil gels show better plastic fat properties,their antioxidant properties,digestive properties and nutrient delivery also attract more and more attention.Based on a large number of relevant domestic and foreign researches,this paper sorted out the effects of three types of oil gels on oxidation stability,intestinal digestive characteristics and nutrient delivery,summarized the rules,analyzed the internal relationships between them,and looked forward to the application prospects of oil gels in guiding the nutritional health to different types of people on this basis.