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Nanoscale characteristics of triacylglycerol oils: phase separation and binding energies of two-component oils to crystalline nanoplatelets

机译:三酰基甘油油的纳米级特征:双组分油的相分离和结晶纳米孔谱的结合能

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Fats are elastoplastic materials with a defined yield stress and flow behavior and the plasticity of a fat is central to its functionality. This plasticity is given by a complex tribological interplay between a crystalline phase structured as crystalline nanoplatelets (CNPs) and nanoplatelet aggregates and the liquid oil phase. Oil can be trapped within microscopic pores within the fat crystal network by capillary action, but it is believed that a significant amount of oil can be trapped by adsorption onto crystalline surfaces. This, however, remains to be proven. Further, the structural basis for the solid-liquid interaction remains a mystery. In this work, we demonstrate that the triglyceride liquid structure plays a key role in oil binding and that this binding could potentially be modulated by judicious engineering of liquid triglyceride structure. The enhancement of oil binding is central to many current developments in this area since an improvement in the health characteristics of fat and fat-structured food products entails a reduction in the amount of crystalline triacylglycerols (TAGs) and a relative increase in the amount of liquid TAGs. Excessive amounts of unbound, free oil, will lead to losses in functionality of this important food component. Engineering fats for enhanced oil binding capacity is thus central to the design of more healthy food products. To begin to address this, we modelled the interaction of triacylglycerol oils, triolein (OOO), 1,2-olein elaidin (OOE) and 1,2-elaidin olein (EEO) with a model crystalline nanoplatelet composed of tristearin in an undefined polymorphic form. The surface of the CNP in contact with the oil was assumed to be planar. We considered pure OOO and mixtures of OOO + OOE and OOO + EEO with 80% OOO. The last two cases were taken as approximations to high oleic sunflower oil (HOSO). The intent was to investigate whether phase separation on a nanoscale took place. We defined an "oil binding capacity" parameter, B(Q,Q'), relating a state Q to a reference state Q'. We used atomic scale molecular dynamics in the NVT ensemble and computed averages over 1-5 ns. We found that the probability of the OOE phase separating into a layer on the surface of the CNP compared to being retained randomly in an OOO + OOE mix were approximately equal. However, we found that it was probable that the EEO component of an OOO + EEO mix would phase separate and coat the surface of the CNP.
机译:脂肪是具有限定的屈服应力和流动性能的弹性塑料材料,并且脂肪的可塑性是其功能的核心。这种可塑性由构造为结晶纳米孔(CNPS)和纳米型聚集体和液体油相之间的结晶相之间的复杂摩擦相互作用给出。通过毛细管作用,油可以被捕获在脂肪晶体网络内的微观孔隙内,但据信可通过吸附到结晶表面上捕获大量的油。但是,这仍然是待证实的。此外,固体液体相互作用的结构基础仍然是一个谜。在这项工作中,我们证明甘油三酯液体结构在油结合中起着关键作用,并且可以通过液体甘油三酯结构的明智工程来调节这种结合。由于脂肪和脂肪结构食品的健康特性的改善需要减少脂肪和脂肪甘油(标签)的量,因此对该地区的许多目前发育的核心是许多当前发育的核心,因为脂肪和脂肪结构食品的健康特性减少和液体量的相对增加标签。过量的未捆绑,无油,将导致这一重要食品组分的功能损失。因此,增强的油脂装订能力的工程脂肪是设计更健康的食品的核心。要开始解决这一点,我们用三酰基甘油油,三烯基(OOO),1,2-Olein Elaidin(OEO)和1,2-Elaidin Olein(EEO)的相互作用模拟了由Tristearin的模型结晶纳米型在未定义的多晶晶型中组成形式。假设与油接触的CNP的表面是平面的。我们考虑了纯ooo和ooo + ooe和ooo + eeo的混合物,80%ooo。最后两种病例被视为高油气向日葵油(Hoso)的近似。意图是调查纳米级上的相分离是否发生。我们定义了一个“油绑定容量”参数,B(q,q'),将状态q与参考状态q相关联。我们在NVT集合中使用了原子尺度分子动态,并且计算平均值超过1-5 ns。我们发现,与在OOO + OOE混合物中随机保留的oOE相分离成CNP表面上的层的概率近似相等。然而,我们发现OOO + EEO混合物的EEO组分将相分开并涂覆CNP的表面。

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