Exploring how changes to the steroidal core alter oleogelation capability in sterol – γ-oryzanol blends

Matheson, Andrew B., Dalkas, Georgios, Lloyd, Gareth O. , Hart, Aaliyah, Bot, Arjen, den Adel, Ruud, Koutsos, Vasileious, Clegg, Paul S. and Euston, Stephen R. (2022) Exploring how changes to the steroidal core alter oleogelation capability in sterol – γ-oryzanol blends. Journal of the American Oil Chemists' Society . ISSN 1558-9331

Full content URL: https://doi.org/10.1002/aocs.12624

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Exploring how changes to the steroidal core alter oleogelation capability in sterol – γ-oryzanol blends
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Exploring how changes to the steroidal core alter oleogelation capability in sterol – γ-oryzanol blends
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Abstract

Oleogels based on sterols such as β - sitosterol blended with the sterol ester γ-oryzanol are a very interesting class of systems, but there are aspects of their formation and structure that remain elusive. It has previously been shown that a methyl group on the C30 position of the sterol-ester plays an important role in gelation. This work explored the effect that having C30 methyl groups on both the sterol and the sterol-ester had on the the gelation process and subsequent gel structure. Lanosterol and saponified γ-oryzanol (which was synthesised as part of this study) were identified as materials of interest, as both feature a methyl group on the C30 position of their steroidal cores. It was observed that both sterols formed gels when blended with γ-oryzanol, and also that lanosterol gelled sunflower oil without the addition of γ-oryzanol. All of these gels were significantly weaker than that formed by β-sitosterol blended with γ-oryzanol. To explore why, molecular docking simulations along with AFM and SAXS were used to to examine these gels on a broad range of length scales. The results suggest that saponified γ-oryzanol - γ-oryzanol gels have a very similar structure to that of β-sitosterol - γ-oryzanol gels. Lanosterol- γ-oryzanol gels and pure lanosterol gel, however, form with a totally different structure facilitated by the head-to-tail stacking motif exhibited by lanosterol. These results give further evidence that relatively slight changes to the molecular structure of gelators can result in significant differences in subsequent gel properties.

Keywords:fat substitutes, nutraceuticals/functional foods, rheology, structure–functional properties, oleogels, supramolecular gels, plant sterols
Subjects:F Physical Sciences > F200 Materials Science
D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
F Physical Sciences > F100 Chemistry
Divisions:College of Science > School of Chemistry
ID Code:50305
Deposited On:03 Aug 2022 08:43

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