Chapter 10 Lipids

how do phospholipids play important role in our body and food products?

(body) help carry fats back and forth across cell membranes into water-based fluids (foods) help fats stay mixed in water-based solutions (help keep foods like mayo from separating)

name the 4 fxs of lipids in body

1) source of energy ( 9 calroies) 2) cell production - cell walls are composed of fat/ proteins 3) temp regulation 4) transports vitamines (A,D,E,K)

oleic acid , # , and used in what productions?

18:1 and used in margarine production

ppl who need to lower triglycerides ?

2-4 grams of EPA and DHA

how many fatty acids are there?

20

fatty acid and a glycerol forms an _____ bond

ester

Fats are denser and require more energy to liquefy: which has higher melting points? fats or oils

fats

lipids solid at room temperature are commonly called ____

fats

which have more hydrogens? fats or oils?

fats

organic molecules that consists of a carbon chain with a carboxyl group at one end

fatty acid

ppl w/o CHD what should they eat?

fatty fish (x2) a week and consume oils rich in alpha-linolenic acid (flaxseed, canola, walnuts)

why will a triglyceride not dissolve in water?

it has two ends that are nonpolar (neutral in nature)

corn, cottonseed, soybean oil: linoleic or linolenic

linoleic

which are the essential fatty acids?

linoleic & linolenic

18:2 is which fatty acid

linoleic poly

canola oil, soybean, walnuts, fish: linoleic or linolenic

linolenic

which is essential for growth and development? linoleic or linolenic?

linolenic acid

18:3 is which fatty acid

linolenic poly

describe how lipids are different than carbohydrates

lipids have C,H, O but are not polymers, do not provide structure to foods and can't be dissolved in h20

double bonds in fatty acid ___ temperature at which a lipid

lower

explain how an emulsifer works in mayo

mayo has oil and water , the emulsifier keeps them mixed. there is a "hydrophoilic end and hydrophobic end"

lipids are grouped according to ___, ___ and ___

molecular structure ( mono,sat, poly , physical state, dietary sources

what are the categories of lipids?

molecular structure, dietary structure , physical state

has a glycerol and 1 FA

monoglyceride

canola, olive , lard, soybean

monosaturated

fatty acid that have one double bond in the carbon chain

monounsaturated

olive oil, almonds, walnuts and canola examples of

monounsaturated

14:0 is which fatty acid

myristic sat

what does omega 3 FA do to our blood?

natural blood thinners , reduicng the stickiness ( they improve blood flow and make red blood cells more flexible so they can pass through tiny blood vessels more easily (reduce stroke and blood clots

body of triglyceride are ____, but the COOH end on the FA are (slightly positive) and OH groups on glycerol are slightly ( negative)

non-polar

fatty acid are ____ or neutral in nature

nonpolar

what are the type of emulsions?

oil-in -water (small oil that are dispersed in water) water-in-oil has small droplets of water that are dispersed in an oil.

lipids liquid at room tempeature

oils

hydrogenated oils allow what?

oils to be solid at room temperautre

18:1 is which fatty acid

oleic unsaturated ( mono)

starts when lipids are exposed to oxygen..

oxidiation

16:0 is which fatty acid

palmitic sat

why are mono and diglycerides important in food industry?

partially soluble in water because of their hydroxyl group-- they are often added to processed foods to keep mixtures of water ann fats stable

2 fatty acids are soluble in fat & which acid is soluble in water?

phospholipid

2nd basic type of lipid is ____ it has a glycerol base with fatty acids & phosphorus acid attached

phospholipid

this lipid is allowed to mix with both water-based and fat based substances

phospholipid

fatty acids and glycerol are __ molecules

polar

fatty acids and glycerol are non polar or polar?

polar

fatty acids and glycerol are ___ molecules

polar molecules

fatty acids that have 2 or more double bonds in carbon chain

polyunsaturated

safflower, sunflower and corn oils are all examples of

polyunsaturated

safflower, sunflower, cottonseed, chicken fat

polyunsaturated

the bend in double bond makes it difficult for the molecules to pack together tightly. which fatty acid?

polyunsaturated

which liquify and what is the characteristic due to ? (sat, mono or poly?)

polyunsaturated dut to bent shape of chain and lower number of H atoms

in high fat foods when exposed to oxygen they are more likely to become?

rancid

cholesterol, vit D , steroid hormones are familar ____

sterol

is produced by the liver & helps organize cell membrane

sterol

how is ALA different from DHA and EPA

body has enzymes that can convert ALA -> EPA

which are the long chains of omega 3 fatty acids?

...

ppl w/ CHD should have what?

1 gram of EPA and DHA a day

draw glycerol molecule

3 hydroxyl groups

is a precursor to EPA and DHA

ALA

is from flaxseed, walnut, soybean, canola : which omega 3 fatty acid?

ALA (18:3)

omega 3 that is found in dark green leafy veggies, flaxseed oils

ALA linolenic acid

order for omega 3 synthesis?

ALA->EPA->DHA

22:6 which omega 3 FA?

DHA

is in fish and recently obtained from micro algae: which omego 3 fatty acid?

DHA (22:6)

essential can't be ____ by human body BUT are ___ for normal metabolism

DHA and EPAcan't and vital

20:5 is which omega -3

EPA

is an essentail FA from oily fish; anchovies, sardines, salmon

EPA (20:5)

12:0 which fatty acid?

Lauric (saturated, palm & coconut oil)

18:2 which fatty acid?

Linoleic ( polyunsaturated) (corn, cottonseed, olives,peanuts, sesame seeds, sunflowers)

18:3 which fatty acid?

Linolenic ( polyunsaturated ) (soybeans & wheat germ)

category organic compound that are insoluble in water

Lipids

do not provide structure to food products and can't be dissolved in water

Lipids

also come fats, oils, shortening, phospholipids, sterols, cholesterol

Lipids are called

18:1 which fatty acid?

Oleic ( monounsaturated) (cottonseed, peanuts, olives, sesame seeds,sunflowers,canola oil, almonds, walnuts)

the shorter C chains of FA are more ___

RANCiD

18:0 which fatty acid?

Stearic (saturated, milk & beef)

lecithin is what?

an emulsifier that is commonly used in foods it is in eggs & oils seeds (it is a mixture of of diglycerides , stearic, palmitic and oleic )

what happens during dehydration synthesis?

an ester bond forms

benefits of emulsifers

appearance, maintain quality & freshness

20:4 is which fatty acid

arachidonic poly

in oxidation where does O2 binds with lipid molecules?

at sites of double bonds

omega 3 are beneficial in what disorders/diseases?

autoimmune, inflammatory and heart

w.o sufficient amount of omega -3 what will happen?

body will use saturated fat to construct cell membranesand resulting in cell membranes to be less elastic ( this is bad on the heart making it harder to return to a resting state)

low levels of DHA cause reduction on what?

brain serotonin levels and have been associated with Alzheimers , depression among other diseases and some evidence that DHA suppl. may be effective in combaing diseases.

foods that contain emulsifiers

bread, cakes, cereals, ice cream, caramels , biscuits

in hydrogenated oils what do the double bonds in FA do?

break, and pick up extra H--> become more saturated

what is the processe of hydrogenated oils?

bubbling H through liquid oils in presence of catalyst

what are examples of mono and diglycerides that are added to foods?

butter and margarine

easiest way to categorize lipids is

by physical state at room temperature

which group will react with hydroxyl group of glycerol?

carboxyl group

how do trans fatty acids workd?

chemical structure of unsaturated fatty acids after partial hydro turns them into trans-fatty acids

hydrolzed triglycerides does what?

deterioration, hydrolysis large molecules broken into smaller parts by addition of h20

has a glycerol and 2 FA

diglyceride

why are polyunsaturated FA become liquid at lower temps?

due to bent shape and lower # of hydrogens

butter and margarines are used as ____

emulsifiers (mono and di)

base or core of lipid is glycerol

glycerol

different FA attach to ___ , which will result in diff. characteristics to the triglyceride variations in cooking behavior , shelf like and nutritional value

glycerol base

how to name unsaturated fatty acids?

indicate the position of the first double bond counting from the opposite end from the carboxyl group

coconut, palm kernel, beef fat, palm oil

saturated

fatty acids have max number of H atoms

saturated

12:0 is which fatty acid

saturated: lauric

FA in phospholipds are soluble or not soluble in fat?

soluble

18:0 is which fatty acid

stearic acid

3rd type of lipid is complicated derived or made from lipids

sterol

why are mono and di glycerides partially soluble?

they have OH groups , FA make the soluble in fat

how do OMEGA 3 FA play a role in membrane lipids?

they play a role as structural membrane lipids, particulary in nerve tissue and retina and recursors to eicosanoids ( highly fxtionally for a range of fx in cells and tissues )

most lipids in foods and in the body are

triglycerides

mono, di , phospholipids can act as an emulsifer: true or false?

true

what is the greatest effect on the characteristic of lipid?

type of FA

fatty acid doesn't contain all H atoms

unsaturated

which are more susceptible to oxidate? sat or unsat

unsaturated