We demonstrate that by mixing the phytosterol-ester oryzanol with lecithin in an organic solvent, both components may be dispersed at much higher concentrations than they may be individually. Dynamic light scattering and molecular dynamics simulations shows that the mechanism for this is the formation of r ~ 4 nm mixed micelles. Infrared spectroscopy and molecular docking simulations suggest that these micelles are formed due in part to hydrogen bonding of the phosphate of the lecithin headgroup, and the phenol group of the oryzanol. Rheology shows that by mixing these materials at an equimolar ratio, highly viscous suspensions. Furthermore, by adding water to these samples, a more solid-like gel may be formed which offers mechanical properties close to that desired for a margarine type spread, whilst still solubilizing the oryzanol.
- School of Engineering & Physical Sciences - Professor
- School of Engineering & Physical Sciences, Institute of Mechanical, Process & Energy Engineering - Professor
Person: Academic (Research & Teaching)
Matheson, A. B., Dalkas, G., Gromov, A., Euston, S. R., & Clegg, P. S. (2017). The development of phytosterol lecithin mixed micelles and organogels. Food & Function, 8(12), 4547-4554. https://doi.org/10.1039/C7FO01271C