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Lipids

Lipids. Fats, Oils, and Waxes. Types of Lipids. 1. Triglycerides 95% of all eaten/stored 2. Phospholipids Soluble in oil and water 3. Sterols 4 fused ring structure. Triglycerides. Glycerol + 3 Fatty Acids = Triglycerides (Dehydration Synthesis). Triglycerides (continued).

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Lipids

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  1. Lipids Fats, Oils, and Waxes

  2. Types of Lipids 1. Triglycerides • 95% of all eaten/stored 2. Phospholipids • Soluble in oil and water 3. Sterols • 4 fused ring structure

  3. Triglycerides • Glycerol + 3 Fatty Acids = Triglycerides (Dehydration Synthesis)

  4. Triglycerides (continued) Fatty acid chains can be: • Saturated – single bonds many hydrogens • Unsaturated- double bond(s) fewer hydrogens -mono or polyunsaturated

  5. Common Name CarbonAtoms DoubleBonds Scientific Name Sources Butyric acid 4 0 butanoic acid butterfat Caproic Acid 6 0 hexanoic acid butterfat Caprylic Acid 8 0 octanoic acid coconut oil Capric Acid 10 0 decanoic acid coconut oil Lauric Acid 12 0 dodecanoic acid coconut oil Myristic Acid 14 0 tetradecanoic acid palm kernel oil Palmitic Acid 16 0 hexadecanoic acid palm oil Palmitoleic Acid 16 1 9-hexadecenoic acid animal fats Stearic Acid 18 0 octadecanoic acid animal fats Oleic Acid 18 1 9-octadecenoic acid olive oil Ricinoleic acid 18 1 12-hydroxy-9-octadecenoic acid castor oil Vaccenic Acid 18 1 11-octadecenoic acid butterfat Linoleic Acid 18 2 9,12-octadecadienoic acid grape seed oil Alpha-Linolenic Acid(ALA) 18 3 9,12,15-octadecatrienoic acid flaxseed (linseed)oil Gamma-Linolenic Acid(GLA) 18 3 6,9,12-octadecatrienoic acid borage oil Arachidic Acid 20 0 eicosanoic acid peanut oil,fish oil Gadoleic Acid 20 1 9-eicosenoic acid fish oil Arachidonic Acid (AA) 20 4 5,8,11,14-eicosatetraenoic acid liver fats EPA 20 5 5,8,11,14,17-eicosapentaenoic acid fish oil Behenic acid 22 0 docosanoic acid rapeseed oil Erucic acid 22 1 13-docosenoic acid rapeseed oil DHA 22 6 4,7,10,13,16,19-docosahexaenoicacid fish oil Lignoceric acid 24 0 tetracosanoic acid small amountsin most fats

  6. Triglyceride- properties • Non-polar = insoluble in water • Solid (fat) or Liquid (oil) at room temperature • High boiling points • Energy

  7. Energy from Triglycerides • More chemical bonds to break Therefore • Provide much energy • Triglycerides [9kcal/g] > 2X Glucose [4kcal/g]

  8. Uses of Edible Fats and Oils • Baking – moist tender and aerating • Emulsification- monoglycerides and phospholipids allow mixing of oil and water • Frying - high temperatures sear foods quickly and add flavor

  9. Types Of Fatty Acid Chains • Saturated – single bonds, many H’s • Unsaturated • Monounsaturated – 1 double bond • Polyunsaturated – 2 or more double bonds

  10. Phospholipids • F.A. chains with Phosphate group attachment • Partially soluble • Ex.- lechithin in soy and egg yolk • Cell membranes = phospholipid bilayer

  11. Sterols • Large, 4-ring structures Ex’s – • Bile salts • Hormones • Cholesterol -used to stabilize cell membranes -also deposits on artery walls

  12. Digestion of Lipids • Chime moves from stomach to duodenum • Emulsification – bile mixes with chime • Enzyme - Lipase from pancreas

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