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日前,纽约城市大学的研究人员报道了他们利用低热量糖作为一种结构剂成功地将植物油变为了半固化态的研究成果。这一成果预示着人们未来可研发出新的健康的结构油来替代当前以饱和/反式脂肪酸(其与冠心病、肥胖症及糖尿病的发生关联较大)为基础生产的结构油。由城市大学化学家George John领导的该研究小组试验了两种乙醇基糖凝胶剂:甘露醇二辛酸(M8)和山梨(糖)醇二辛酸(S8),并将其作为四种精制植物油:菜籽油、橄榄油、大豆油和葡萄籽油的结构剂。M8与S8均为二亲分子,即,亲水亲脂分子(由两个辛酸链(C8)组成而加入糖醇分子)。M8与S8对所有所试的
Recently, researchers at City University of New York reported on their successful use of low-calorie sugars as a structurant to successfully switch vegetable oils to a semi-cured state. This result indicates that in the future, people will be able to develop new and healthy structural oils to replace the current structural oils based on saturated / trans fatty acids (which have a high correlation with coronary heart disease, obesity and diabetes). The team, led by city university chemist George John, tested two ethanol-based sugar gels: mannitol dicaprylate (M8) and sorbitol dioctanoate (S8) as four refined vegetable oils : Rapeseed oil, olive oil, soybean oil and grape seed oil structurant. Both M8 and S8 are amphiphilic molecules, ie, hydrophilic lipophilic molecules (made up of two octanoate chains (C8) added with sugar alcohol molecules). M8 and S8 for all tried