•Discusssynthesis,structures,classification, functionandmetabolismoflipids •Identifythedietarysourcesofthedifferent typesoflipids •Discusstheroleoflipoproteinintransport oflipids •Describetherelatio
Classification Physicalaspects Chemicalaspects Chemistryoffatandoilprocessing 1.Introduction Definition:generallysolubleinorganicsolventsbutonlysparinglysolubleinwater.Majorcomponentsofadiposetissue. Glycerolestersoffattyacidsmakeup99%ofthelipidsofplantandanimalorigin. ...
Classification of Lipids 1. Simple Lipids : fatty acid with alcohol (Glycerol or other than Glycerol) If alcohol is glycerol …….Fats (triglyceride) and Oils Oils: Triglycerides rich in unsaturated fatty acids are generally liquid at room. Fats: Triglycerides rich in saturated fatty acids are g...
Classification of Lipids Simple lipids Compound lipids (Complex) Derived lipids Simple lipids A) Natural Lipids The alcohol is glycerol Oil (liquid at room temperature) Fat (solid at room temperature) Natural lipids need 3 F.As. and one molecule of glycerol to form triglycerides + 3 H2O Simple...
ClassificationofLipids脂类的分类 A.Simplelipids–estersoffattyacidsandalcohols脂肪酸的酯类和醇类 1.Fatsandoils–estersoffattyacidswithglycerol(triglycerides).带甘油脂肪酸酯类（如甘油三酯）About95%ofthelipidsintissueandfeedstuffsarefatsoroils.在组织和饲料原料中，95%的脂类是脂肪和油脂。2.Waxes腊–estersof...
Polarity(极性)BiologicalFunctions(生物功能)Unsaponifiablelipids PolarlipidsNonpolarlipidsStoragelipidsStructurallipidsActivelipids e.g.terpenes,steroids NacarboxylatewithalongchainEsteroflong-chainfattyacidandalcoholEnergystorageMembraneconstituentsAsenzymecofactors,electroncarriers,etc.2 Membranestructure 3 Amphipathiclipid...
and increase the palatability of food, hut for decades they have been at the center of controversy with respect to toxicity, obesity, and disease. 4.2 Definition and Classification of Lipids The consumer and the processor of foods utilize substances from the nutrient group known as fats and oils...
especially in oxidation reactions. Non-lipid components of a food may interact with lipids and this can produce change in food quality. DEFINITION AND CLASSIFICATION OF LIPIDS The consumer and the processor of foods utilize substances from the nutrients group known as fats and oils. Fats and oils...
1.ClassificationofLipids ①GeneralclassificationSimplelipid：triacylglycerols(fats);waxCompoundlipid：glycerophospholipids(sphingophospholipids）GlycolipidDerivedlipid：substituenthydrocarbon;steroid;Terpene;Others：prostaglandins;VitaminA、D、E、K,etc.②SaponificationSaponifiablelipid:Unsaponifiablelipid:steroid,Terpene③...
Cholesterol All steroids have this 4 ringed structure with variations in the functional groups and location of double bonds