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Chapter 5: The Lipids, Lipids, Phospholipds, Fatty acids, Glycerol, Trans…
Chapter 5: The Lipids
Lipids
Triglycerides
1 glicerol
3 fatty acids
C, H and O
Phospholipids
Sterols
Phospholipds
Foods
Egg
Liver
Soybean
Wheat germ
Peanuts
Roles
Cell membranes
Facilitates fat-soluble substances to go via the plasmatic membrane
Keep fats suspended in the blood and body fluids
Hydrophobic fatty acids
Soluble in fat
Hydrophilic P group
Dissolve in water
Versatility
Emulsifier
Fatty acids
Same basic structure
Chain of C and H atoms with an COOH at one end and CH3 at the other
Different in
Lenght of the chain
More than 12 C
Long chain
Double bonds
Number
Saturated
Only simple bonds
Unsaturated
Monounsaturated
1 Double bond
Polyunsaturated
More than 1 double bond
Location
Omega number
Position of the double bond closest to the CH3
4-24 C (18 C the most common)
Glycerol
Free
OH Group attached to each carbon
Triglyceride
OH Group attached to fatty acids
Trans-Fatty Acids
High blood cholesterol
Risk of heart disease
H next to the double bonds are on opposite sides of the carbon chain
Sterols
Food
Plants
Interfere with cholesterol absorption
Low blood cholesterol
Animals
Cholesterol
Endogenous
Made in the body
Exogenous
Outside the body (from foods)
Multiple ring structure
Triglycerides
Series of condensation reactions
Attach the glicerol to the fatty acids
Chemistry of fatty acids
Affect charateristics of food and health of the body
Firmness
Degree of unsaturation
Saturated animal fats (Mostly)
Solid at room temperature
Polyunstaurated vegetable oils (Mostly)
Liquid at room temperature
Stability
Degree of unsaturation
Polyunsaturated fats
More unstable
Spoil faster
Saturated fats
More stable
More resistant to oxidation
Hydrogenation
Some/all of the points of unsaturation are saturated
Protects against oxidation
More Shelf life
Alter the texture of food
Liquid vegetable oils more solid
Total hydrogenation rarely occurs
Cis-Fatty Acids
H next to the double bonds are on the same side of the C chain
The Chemist´s View of Fatty Acids and Triglycerides
The Chemist´s View of Phospholipids and Sterols
