油体基油凝胶的制备方法及应用现状

Preparation methods and current applications of oil body-based oleogels

中文关键词:  油体  油体蛋白  油体基油凝胶

英文关键词:oil bodies  oleosin  oil body-based oleogels

中文摘要:

      常温下呈固态的脂肪能够赋予食品独特的质构、口感和加工性能，但其通常富含饱和脂肪酸，长期过量摄入可能增加心血管疾病、肥胖等慢性病的发生风险，因此开发健康的脂肪替代品具有重要意义。近年来，油凝胶应运而生，可在部分食品领域替代固体脂肪。然而，传统油凝胶的制备常需高添加量的凝胶剂，导致成本较高或产生安全问题。油体是存在于植物种子中的天然亚细胞器，主要由三酰甘油核心、单层磷脂膜及镶嵌其中的蛋白质构成，富含多种营养素，并具备一定的物理与化学稳定性。以其为基础构建油体基油凝胶，可利用其固有的天然界面，通过添加少量凝胶剂，即可有效强化界面膜并构建三维网络。具有凝胶剂用量少、持油能力强、营养价值高等显著优点，在替代固体饱和脂肪方面展现出良好潜力。目前，油体基油凝胶已在营养递送、可食用薄膜及脂肪替代等领域显示出广阔的应用前景。本文系统综述了油体基油凝胶的特性、制备方法及应用现状，以期为该领域的深入研究与产业化开发提供参考。

英文摘要:

      Fats that are solid at room temperature can impart unique texture, mouthfeel, and processing properties to foods. However, they are typically rich in saturated fatty acids, and long-term excessive intake may increase the risk of chronic diseases such as cardiovascular diseases and obesity. Therefore, developing healthy fat alternatives is of great significance. In recent years, oleogels have emerged and can serve as substitutes for solid fats in certain food applications. Nevertheless, the preparation of traditional oleogels often requires high dosages of gelling agents, leading to increased costs or potential safety concerns. Oil bodies are natural subcellular organelles present in plant seeds, primarily composed of a triacylglycerol core, a monolayer phospholipid membrane, and embedded proteins. They are rich in various nutrients and possess considerable physical and chemical stability. Constructing oil body-based oleogels on this foundation allows the utilization of their inherent natural interface; by adding a small amount of gelling agent, the interfacial membrane can be effectively reinforced and a three-dimensional network can be established. This approach offers significant advantages, including low gelling agent requirement, strong oil-holding capacity, and high nutritional value, demonstrating promising potential for replacing solid saturated fats. Currently, oil body-based oleogels have shown broad application prospects in fields such as nutrient delivery, edible films, and fat substitution. This review systematically summarizes the characteristics, preparation methods, and current applications of oil body-based oleogels, aiming to provide a reference for further in-depth research and industrial development in this field.