lipids 1
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function of lipids in food
• texture • nutrition • flavour
what is the difference between saponifiable lipids and unsaponifiable lipids?
In saponifiable lipids, the ester bond can be saponified alkali is added –> ester bond breaks –> results in two unsaponifiable lipids
draw an ester bond
x
why are transfatty acids less prefered?
an increase in cardiovascular diseases
from what position do you count if you use delta/ omega?
acid side Δ methyl side ω(n)
what is the construct of phospholipids?
phospholipids are esters with two fatty acids and one phosphoric acid group
name three unsaponifiable compounds and their function
• sterols –> biological function • carotenoids –> colour function • free fatty acids (aldehydes ketones)
name three unsaponifiable compounds and their function
• sterols –> biological function • carotenoids –> colour function • tocopherol –> anti oxidant
Does increased chain length lead to increased melting point?
yes
Does more double bounds make a lower melting point?
yes
where does autoxidation take place?
next to the double bond
where does photo-oxidation take place?
on the double bond
enzymatic oxidation
1,4-cis-cis by lipoxygenase
what is the effect of oxidation on food?
• loss of flavour and colour • development of off-flavours • decreased nutritional value
True or false: the more double bonds you have, the more sensitive the fatty acids is to oxidation
true