Food Lipids: Chemistry, Nutrition, and Biotechnology

More documents

Recommendations

Info

destabilization of an emulsion. We now turn to a discussion of the origin of the major destabilization mechanisms, the factors that influence them, and methods of controlling them. This type of information is useful for food scientists because it facilitates the selection of the most appropriate ingredients and processing conditions required to produce a food emulsion with particular properties. 1. Creaming and Sedimentation The droplets in an emulsion have a density different from that of the liquid that surrounds them, and so a net gravitational force acts on them [1a,1b]. If the droplets have lower density than the surrounding liquid, they tend to move up, that is, to ‘‘cream.’’ Conversely, if they have a higher density they tend to move down, resulting in what is referred to as sedimentation. Most liquid oils have densities lower than that of water, and so there is a tendency for oil to accumulate at the top of an emulsion and water at the bottom. Thus droplets in an oil-in-water emulsion tend to cream, whereas those in a water-in-oil emulsion tend to sediment. The creaming rate of a single isolated spherical droplet in a viscous liquid is given by the Stokes equation: 2 2gr (� 2 �� 1) 9� 1 � = � (9) where � is the creaming rate, g the acceleration due to gravity, � the density, � the shear viscosity, and the subscripts 1 and 2 refer to the continuous phase and droplet, respectively. The sign of � determines whether the droplet moves up (�) or down (�). Equation (9) can be used to estimate the stability of an emulsion to creaming. For example, an oil droplet (� 2 = 910 kg/m 3 ) with a radius of 1 �m suspended in water (� 1 = 1 mPa�s, � 1 = 1000 kg/m 3 ) will cream at a rate of about 5 mm/day. Thus one would not expect an emulsion containing droplets of this size to have a particularly long shelf life. As a useful rule of thumb, an emulsion in which the creaming rate is less than about 1 mm/day can be considered to be stable toward creaming [3]. In the initial stages of creaming (Fig. 12), the droplets move upward and a droplet-depleted layer is observed at the bottom of the container. When the droplets reach the top of the emulsion, they cannot move up any further and so they pack together to form the ‘‘creamed layer.’’ The thickness of the final creamed layer depends on the packing of the droplets in it. Droplets may pack very tightly together, or they may pack loosely, depending on their polydispersity and the magnitude of the forces between them. Close-packed droplets will tend to form a thin creamed layer, whereas loosely packed droplets form a thick creamed layer. The same factors that affect the packing of the droplets in a creamed layer determine the nature of the flocs formed (see Sec. VI.B.2). If the attractive forces between the droplets are fairly weak, the creamed emulsion can be redispersed by lightly agitating the system. On the other hand, if an emulsion is centrifuged, or if the droplets in a creamed layer are allowed to remain in contact for extended periods, significant coalescence of the droplets may occur, with the result that the emulsion droplets can no longer be redispersed by mild agitation. Creaming of emulsion droplets is usually an undesirable process, which food manufacturers try to avoid. Equation (9) indicates that creaming can be retarded by Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved.
Figure 12 Mechanisms of emulsion instability. minimizing the density difference (� 2 � � 1) between the droplets and the surrounding liquid, reducing the droplet size, or increasing the viscosity of the continuous phase. The Stokes equation is strictly applicable only to isolated rigid spheres suspended in an infinite viscous liquid. Since these assumptions are not valid for food emulsions, the equation must be modified to take into account hydrodynamic interactions, droplet fluidity, droplet aggregation, non-Newtonian aqueous phases, droplet crystallization, the adsorbed layer, and Brownian motion [1a,2]. 2. Flocculation and Coalescence The droplets in emulsions are in continual motion because of their thermal energy, gravitational forces, or applied mechanical forces, and as they move about they collide with their neighbors. After a collision, emulsion droplets may either move apart or remain aggregated, depending on the relative magnitude of the attractive and repulsive forces between them. If the net force acting between the droplets is strongly attractive, they will aggregate, but if it is strongly repulsive they will remain unaggregated. Two types of aggregation are commonly observed in emulsions: flocculation and coalescence. In flocculations (Fig. 12), two or more droplets come together to form an aggregate in which the emulsion droplets retain their individual integrity. Coalescence is the process whereby two or more droplets merge together to form a single larger droplet (Fig. 12). Improvements in the quality of emulsionbased food products largely depend on an understanding of the factors that cause droplets to aggregate. The rate at which droplet aggregation occurs in an emulsion depends on two factors: collision frequency and collision efficiency [1a,1b]. The collision frequency is the number of encounters between droplets per unit time per unit volume. Any factor that increases the collision frequency is likely to increase the aggregation rate. The frequency of collisions between droplets depends on whether the emulsion is subjected to mechanical agitation. For dilute emulsions containing identical spherical particles, the collision frequency N has been calculated for both quiescent and stirred systems [3]: Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved.
Page 1 and 2:
TM Food Lipids Chemistry, Nutrition
Page 3 and 4:
FOOD SCIENCE AND TECHNOLOGY A Serie
Page 5 and 6:
37. Omega-3 Fatty Acids in Health a
Page 7 and 8:
90. Dairy Technology: Principles of
Page 9 and 10:
Preface to the Second Edition Reade
Page 11 and 12:
Preface to the First Edition There
Page 13 and 14:
Contents Preface to the Second Edit
Page 15 and 16:
20. Dietary Fats and Coronary Heart
Page 17 and 18:
J. Bruce German Department of Food
Page 19 and 20:
1 Nomenclature and Classification o
Page 21 and 22:
described as 2-methyl-3-phytyl-1,4-
Page 23 and 24:
Table 3 A Summary of Sequence Prior
Page 25 and 26:
Table 5 Systematic, Common, and Sho
Page 27 and 28:
saturation of EFA occurs (primarily
Page 29 and 30:
Figure 5 Prostaglandin metabolites
Page 31 and 32:
Figure 7 Prostanoic acid and prosta
Page 33 and 34:
Figure 9 Eicosenoid isomers in part
Page 35 and 36:
Figure 10 Nomenclature of cyclic fa
Page 37 and 38:
Figure 13 Hydroxy fatty acid struct
Page 39 and 40:
Figure 15 Furanoid fatty acid struc
Page 41 and 42:
Table 7 Short Abbreviations for Som
Page 43 and 44:
Figure 20 Steroid nomenclature. rep
Page 45 and 46:
Figure 22 Cholesterol oxidation pro
Page 47 and 48:
E. Phosphoglycerides (Phospholipids
Page 49 and 50:
Figure 26 Glyceroglycolipid structu
Page 51 and 52:
Figure 28 Structures of some vitami
Page 53 and 54:
Page 55 and 56:
Page 57 and 58: 6. IUPAC. Nomenclature of Organic C
Page 59 and 60: 2 Chemistry and Function of Phospho
Page 61 and 62: variant [1]. Phosphonolipids are ma
Page 63 and 64: nonelectrolytes, however, the perme
Page 65 and 66: pensations in that enthalpy lost by
Page 67 and 68: Table 3 Membrane Deterioration in A
Page 69 and 70: erols to generate semisolid or plas
Page 71 and 72: The interaction of phospholipids wi
Page 73 and 74: fatty acid occurs when Fe 3� at t
Page 75 and 76: 4. M. C. Blok, L. L. M. van Deenen,
Page 77 and 78: 47. N. Markova, E. Sparr, L. Wadso,
Page 79 and 80: 87. R. J. Hsieh. Contribution of li
Page 81 and 82: 3 Lipid-Based Emulsions and Emulsif
Page 83 and 84: may be composed of surface-active c
Page 85 and 86: 2. Cloud Point When a surfactant so
Page 87 and 88: HLB=7� � (hydrophilic group num
Page 89 and 90: sion is known as the phase inversio
Page 91 and 92: strongly with each other rather tha
Page 93 and 94: � = � (1 � 2.5�) (3) 0 wher
Page 95 and 96: Figure 8 Biopolymer molecules or ag
Page 97 and 98: divide homogenization into two cate
Page 99 and 100: 2� �P 1 = (4) r where � is th
Page 101 and 102: flow rate, decreasing the size of t
Page 103 and 104: sion be particularly small, it is u
Page 105 and 106: 2. Electrostatic Interactions Elect
Page 107: profile of interdroplet pair potent
Page 111 and 112: [Eq. (9)], but at high droplet conc
Page 113 and 114: alteration in the system’s compos
Page 115 and 116: Food emulsions always contain dropl
Page 117 and 118: creaming and sedimentation in emuls
Page 119 and 120: Foams (E. Dickinson and G. Stainsby
Page 121 and 122: 4 The Chemistry of Waxes and Sterol
Page 123 and 124: Shrinkage and flash point are two f
Page 125 and 126: lowing discussion on chemical analy
Page 127 and 128: violet chromophore. Application of
Page 129 and 130: Figure 1 Examples of naturally occu
Page 131 and 132: Scheme 1 Synthesis of mevalonic aci
Page 133 and 134: Scheme 3 Synthesis of farnesyl pyro
Page 135 and 136: Scheme 6 Biosynthesis of cholestero
Page 137 and 138: educe the risk of coronary heart di
Page 139 and 140: of cholesterol to bile acids (Schem
Page 141 and 142: Scheme 10 Metabolic alterations of
Page 143 and 144: sample preparation is usually emplo
Page 145 and 146: at levels of 1-100 �g per compone
Page 147 and 148: 30. H. W. Chen, A. A. Kandutsch, an
Page 149 and 150: Biologically Significant Steroids (
Page 151 and 152: 5 Extraction and Analysis of Lipids
Page 153 and 154: preparing nutritional labeling mate
Page 155 and 156: polar solvents, such as alkanols, f
Page 157 and 158: a ternary system consisting of chlo
Page 159 and 160:
lipids from meat or hydrolytic prod
Page 161 and 162:
perature under vacuum. Acid hydroly
Page 163 and 164:
IV. ANALYSIS OF LIPID EXTRACTS Lipi
Page 165 and 166:
ments, etc.) primarily involves chr
Page 167 and 168:
2. Gas Chromatography The GC (or GL
Page 169 and 170:
4. Supercritical Fluid Chromatograp
Page 171 and 172:
Table 3 Solvent Systems that Could
Page 173 and 174:
sibility of determining all compone
Page 175 and 176:
the isolated trans band is another
Page 177 and 178:
ionized molecule has the highest m/
Page 179 and 180:
3. W. R. Bloor. Outline of a classi
Page 181 and 182:
45. Association of Official Analyti
Page 183 and 184:
90. M. N. Vaghela and A. Kilara. A
Page 185 and 186:
132. C. G. Walton, W. M. N. Ratnaya
Page 187 and 188:
6 Methods for trans Fatty Acid Anal
Page 189 and 190:
where A = abc (1) 1 A = absorbance
Page 191 and 192:
methyl elaidate weight equivalents
Page 193 and 194:
method was modified by inclusion of
Page 195 and 196:
may be packed or bound to a column,
Page 197 and 198:
Figure 4 The C-18 region of the gas
Page 199 and 200:
Table 2 Response Factors of Unsatur
Page 201 and 202:
Figure 5 Separation of the phenacyl
Page 203 and 204:
B. Gas Chromatography/IR Spectrosco
Page 205 and 206:
Figure 7 Expanded IR spectral range
Page 207 and 208:
CFAMs before converting them to the
Page 209 and 210:
Figure 8 GC-EIMS chromatographic da
Page 211 and 212:
flame ionization detection. The fat
Page 213 and 214:
levels in excess of 50% of the tota
Page 215 and 216:
22. A. Huang and D. Firestone. Dete
Page 217 and 218:
59. E. G. Perkins and C. Smick. Oct
Page 219 and 220:
97. Association of Official Analyti
Page 221 and 222:
136. J. J. Myer and A. Kukis. Elect
Page 223 and 224:
7 Chemistry of Frying Oils KATHLEEN
Page 225 and 226:
Table 1 Effects of Physical and Che
Page 227 and 228:
Figure 3 Oxidation reactions in fry
Page 229 and 230:
or intermittent frying, oil filtrat
Page 231 and 232:
for the ultimate criteria to evalua
Page 233 and 234:
triacylglycerol polymers, and triac
Page 235 and 236:
100 compounds identified in hydroge
Page 237 and 238:
5. J. Pokorny. Flavor chemistry of
Page 239 and 240:
50. Anonymous. Recommendations of t
Page 241 and 242:
8 Recovery, Refining, Converting, a
Page 243 and 244:
Figure 1 Depiction of hard screw pr
Page 245 and 246:
Figure 2 Depiction of prepress solv
Page 247 and 248:
Seed containing more than the criti
Page 249 and 250:
Figure 5 Steps in processing soybea
Page 251 and 252:
specification of 50% protein is met
Page 253 and 254:
tent of prepress cake is 15-18%, an
Page 255 and 256:
in successive passes through the be
Page 257 and 258:
Figure 10 Additional commonly used
Page 259 and 260:
that follow the DT. Drying at norma
Page 261 and 262:
B. Extraction of Oil-Bearing Fruits
Page 263 and 264:
1. Wet Rendering Wet rendering is t
Page 265 and 266:
Figure 15 Process flow sheet for de
Page 267 and 268:
Table 2 Properties of Some Crude an
Page 269 and 270:
Figure 16 Process flow sheet for al
Page 271 and 272:
Figure 17 Process flow sheet for va
Page 273 and 274:
for problematic high wax contents (
Page 275 and 276:
Figure 19 Oil processing facilities
Page 277 and 278:
Figure 20 Depiction of physical ref
Page 279 and 280:
4-7�C, and then to tanks with slo
Page 281 and 282:
Figure 21 Hydrogenation reaction me
Page 283 and 284:
ond, which may form in its original
Page 285 and 286:
Figure 24 Plasticization of margari
Page 287 and 288:
Figure 25 Equipment used in expande
Page 289 and 290:
selectivity, others claim success i
Page 291 and 292:
48. E. J. Campbell. Sunflower oil.
Page 293 and 294:
9 Crystallization and Polymorphism
Page 295 and 296:
Generally, it is accepted that both
Page 297 and 298:
Figure 2 A point lattice. (Adapted
Page 299 and 300:
structure.... The term ‘fat’ us
Page 301 and 302:
Figure 6 Schematic representation o
Page 303 and 304:
Figure 8 Polymorphic transitions of
Page 305 and 306:
where A = B = C and all are saturat
Page 307 and 308:
LMF was found to facilitate the tra
Page 309 and 310:
Table 3 Nomenclature and Melting Po
Page 311 and 312:
Other mixed-fat systems have been s
Page 313 and 314:
Figure 12 Proposed intermediate str
Page 315 and 316:
17. K. Larsson. The crystal structu
Page 317 and 318:
59. G. G. Jewell. Vegetable fats. I
Page 319 and 320:
10 Chemical Interesterification of
Page 321 and 322:
however, since monoacylglycerols an
Page 323 and 324:
D. The ‘‘Real’’ Catalyst Th
Page 325 and 326:
Figure 3 Proposed reaction mechanis
Page 327 and 328:
Figure 5 Kinetics of interesterific
Page 329 and 330:
Table 1 Theoretical Triacylglycerol
Page 331 and 332:
Cast et al. [55] demonstrated the r
Page 333 and 334:
Solid: Liquid: SSS, 33.3% OOO, 8.3%
Page 335 and 336:
Figure 11 Changes in the fatty acid
Page 337 and 338:
fication and blending on butterfat-
Page 339 and 340:
influence of interesterification on
Page 341 and 342:
B. Margarines In the manufacture of
Page 343 and 344:
Figure 16 Proportion of soild fat o
Page 345 and 346:
Tautorus and McCurdy [102] demonstr
Page 347 and 348:
ACKNOWLEDGMENTS The authors acknowl
Page 349 and 350:
54. A. Kuksis, M. J. McCarthy, and
Page 351 and 352:
101. S. Zalewski and A. M. Gaddis.
Page 353 and 354:
11 Lipid Oxidation of Edible Oil DA
Page 355 and 356:
Figure 1 Molecular orbital of tripl
Page 357 and 358:
Figure 3 Singlet oxygen formation b
Page 359 and 360:
tween substrate and triplet oxygen
Page 361 and 362:
Figure 8 Conjugated and nonconjugat
Page 363 and 364:
Figure 11 Conjugated hydroperoxide
Page 365 and 366:
etween the oxygen and the oxygen of
Page 367 and 368:
cadienal, trans,trans-2,4-decadiena
Page 369 and 370:
Figure 14 Mechanism for the formati
Page 371 and 372:
Copyright 2002 by Marcel Dekker, In
Page 373 and 374:
Figure 18 Formation and reactions o
Page 375 and 376:
Figure 19 Effect of 0, 0.25, 0.5, a
Page 377 and 378:
Figure 21 Singlet oxygen quenching
Page 379 and 380:
10. E. N. Frankel. Chemistry of aut
Page 381 and 382:
52. A. L. Callison. Singlet oxygen
Page 383 and 384:
12 Lipid Oxidation of Muscle Foods
Page 385 and 386:
A. Initiation The direct reaction o
Page 387 and 388:
undles), and endomysia (sheaths of
Page 389 and 390:
sosomes, etc. A comparison of the l
Page 391 and 392:
dative stability, comparisons betwe
Page 393 and 394:
5. Hydrolysis of Lipids and Associa
Page 395 and 396:
of iron from the heme pocket by coo
Page 397 and 398:
Membrane systems that reduce iron c
Page 399 and 400:
phases of storage [51,187,188]. In
Page 401 and 402:
4. Glutathione While the traditiona
Page 403 and 404:
G. Mathematical Modeling The pathwa
Page 405 and 406:
with this chemical, treated salmon
Page 407 and 408:
multicomponent alternatives [304,30
Page 409 and 410:
and its extent was related to inten
Page 411 and 412:
esponded similarly to vacuum packag
Page 413 and 414:
31. M. L. Greaser, R. G. Cassens, W
Page 415 and 416:
72. J. S. Elmore, D. S. Mottram, M.
Page 417 and 418:
112. J. Kanner, H. Mendel, and P. B
Page 419 and 420:
154. M. B. Korycka-Dahl and T. Rich
Page 421 and 422:
193. P. Akhtar, J. I. Gray, T. H. C
Page 423 and 424:
230. B. Bjerkeng and G. Johnsen. Fr
Page 425 and 426:
271. C.-J. Huang, and M.-L. Fwu. De
Page 427 and 428:
313. M. G. Mast and J. H. MacNeil.
Page 429 and 430:
353. H. A. Ghanbari, W. B. Wheeler,
Page 431 and 432:
13 Fatty Acid Oxidation in Plant Ti
Page 433 and 434:
1. Fatty Acid Activation Prior to d
Page 435 and 436:
L.) leaf peroxisomes exhibits highe
Page 437 and 438:
Figure 2 The glyoxylate cycle in gl
Page 439 and 440:
C. �-Oxidation of Specific Fatty
Page 441 and 442:
cotyledons and partially purified.
Page 443 and 444:
Catabolism of heptanoyl CoA as well
Page 445 and 446:
Figure 6 Peroxisome catabolism of m
Page 447 and 448:
onstrated that �-oxidations requi
Page 449 and 450:
that the member of the enzyme famil
Page 451 and 452:
Plant oxylipin pathway, also named
Page 453 and 454:
Figure 9 Proposed scheme for lipoxy
Page 455 and 456:
oleic acid. These results suggest t
Page 457 and 458:
of the seed pod reversed senescnece
Page 459 and 460:
Figure 11 ‘‘Heterolytic’’-t
Page 461 and 462:
Since 1971, when this physiologic r
Page 463 and 464:
Table 1 Physiological Effects of Ja
Page 465 and 466:
erides, although PUFAs in both form
Page 467 and 468:
9-hydroperoxides and did not attack
Page 469 and 470:
aerial parts of plants, constitutes
Page 471 and 472:
32. J. B. Ohlrogge and V. S. Eccles
Page 473 and 474:
74. L. J. Morris. The mechanism of
Page 475 and 476:
115. B. A. Vick. Oxygenated fatty a
Page 477 and 478:
153. T. K. Peterman and J. N. Siedo
Page 479 and 480:
193. B. A. Stelmach, A. Müller, P.
Page 481 and 482:
230. M. Hamberg, C. A. Herman, and
Page 483 and 484:
14 Methods for Measuring Oxidative
Page 485 and 486:
ated fatty acids during oxidation (
Page 487 and 488:
Several other chemical methods have
Page 489 and 490:
Figure 3 Relationship between perox
Page 491 and 492:
distillate. In case of the distilla
Page 493 and 494:
and ketones. This ion is formed fro
Page 495 and 496:
(Fig. 9), foaming, color, viscosity
Page 497 and 498:
Yen and Duh [69] and Chen and Ho [7
Page 499 and 500:
Figure 10 1 H Nuclear magnetic reso
Page 501 and 502:
to Marquez-Ruiz et al. [93], who us
Page 503 and 504:
35. F. Shahidi, J. Yun, L.J. Rubin,
Page 505 and 506:
77. H. Saito and K. Nakamura. Appli
Page 507 and 508:
15 Antioxidants DAVID W. REISCHE Th
Page 509 and 510:
Hydroperoxide degradation leads to
Page 511 and 512:
e cyclical, with regeneration of th
Page 513 and 514:
A. Synthetic Antioxidants Synthetic
Page 515 and 516:
Propyl gallate (PG) 212.20 White cr
Page 517 and 518:
4. 6-Ethoxy-1,2-dihydro-2,2,4-trime
Page 519 and 520:
Figure 3 Structures of tocopherols
Page 521 and 522:
Figure 4 Structures of ascorbic aci
Page 523 and 524:
4. Enzymatic Antioxidants Glucose o
Page 525 and 526:
would be imprudent to discount any
Page 527 and 528:
droxycoumarin (scopoletin), and hyd
Page 529 and 530:
Figure 7 Structures of sesame antio
Page 531 and 532:
8. G. Minotti. Sources and role of
Page 533 and 534:
50. K. Shimada, H. Muta, Y. Nakamur
Page 535 and 536:
16 Antioxidant Mechanisms ERIC A. D
Page 537 and 538:
For instance, the hydrogen of the h
Page 539 and 540:
Figure 2 Mechanism by which one phe
Page 541 and 542:
Figure 4 Formation of �-tocophero
Page 543 and 544:
Figure 6 Formation of an epoxyquino
Page 545 and 546:
gallate. The antioxidant mechanism
Page 547 and 548:
Figure 8 Products formed from the o
Page 549 and 550:
in food systems, transition metals
Page 551 and 552:
An intersystem energy transfer occu
Page 553 and 554:
V. ALTERATIONS IN LIPID OXIDATION B
Page 555 and 556:
VII. ANTIOXIDANT INTERACTIONS Biolo
Page 557 and 558:
26. J. Kanner, J. B. German, and J.
Page 559 and 560:
68. J. Kanner, F. Sofer, S. Harel,
Page 561 and 562:
17 Fats and Oils in Human Health DA
Page 563 and 564:
Table 1 Classification of LDL Parti
Page 565 and 566:
stearic) had been incorporated by i
Page 567 and 568:
studies contains equal amounts (40-
Page 569 and 570:
Table 5 Influence of 25% Caloric Re
Page 571 and 572:
26. L. D. Cowan, D. L. O’Connell,
Page 573 and 574:
fatty acid margarine on serum lipid
Page 575 and 576:
nutrition examination survey. I. Ep
Page 577 and 578:
18 Unsaturated Fatty Acids STEVEN M
Page 579 and 580:
Figure 1 A generalized scheme for h
Page 581 and 582:
Plant fatty acids provide a seminal
Page 583 and 584:
plants [27]. However, the requireme
Page 585 and 586:
The reciprocal response of the �6
Page 587 and 588:
fatty acids and a dynamic system fo
Page 589 and 590:
production of commercially viable o
Page 591 and 592:
acids synthesized de novo, primaril
Page 593 and 594:
Figure 4 The cis and trans configur
Page 595 and 596:
VI. SYNTHESIS AND ABUNDANCE OF PUFA
Page 597 and 598:
of eicosanoids. It is present in al
Page 599 and 600:
usual NMIFA structures with potenti
Page 601 and 602:
10. S. P. Baykousheva, D. L. Luthri
Page 603 and 604:
47. M. J. T. Alaniz, I. N. T. d. Go
Page 605 and 606:
86. R. J. Henderson and D. R. Toche
Page 607 and 608:
19 Dietary Fats, Eicosanoids, and t
Page 609 and 610:
synthesize EPA from linolenic acid
Page 611 and 612:
Figure 2 Immune responses as a func
Page 613 and 614:
done predominantly in rodent specie
Page 615 and 616:
guinea pigs showed increased immune
Page 617 and 618:
of energy from fat. Feeding the low
Page 619 and 620:
14. P. Purasiri, A. Murray, S. Rich
Page 621 and 622:
20 Dietary Fats and Coronary Heart
Page 623 and 624:
(HDLs). Each class has its own char
Page 625 and 626:
70% of the total amount of choleste
Page 627 and 628:
McGandy and coworkers [8] have care
Page 629 and 630:
Figure 4 Effects of myristic and pa
Page 631 and 632:
3. Polyunsaturated Fatty Acids Poly
Page 633 and 634:
Figure 8 Effects of a mixture of sa
Page 635 and 636:
chemoattractant protein-1 (MCP-1),
Page 637 and 638:
Figure 11 In vitro LDL oxidation. F
Page 639 and 640:
Table 4 Fatty Acid Composition of a
Page 641 and 642:
Figure 12 Processes involved in thr
Page 643 and 644:
as compared with a diet rich in but
Page 645 and 646:
from cardiovascular disease [73,74]
Page 647 and 648:
Figure 16 Schematic representation
Page 649 and 650:
aggregation tendency induced by som
Page 651 and 652:
35. D. R. Janero. Malondialdehyde a
Page 653 and 654:
68. B. J. Burrl, R. M. Dougherty, D
Page 655 and 656:
21 Conjugated Linoleic Acids: Nutri
Page 657 and 658:
method that works optimally in all
Page 659 and 660:
adipose tissue contained two major
Page 661 and 662:
providing rats with 0.5% and 1% CLA
Page 663 and 664:
with the control group. Interesting
Page 665 and 666:
feeding. These findings suggest tha
Page 667 and 668:
In contrast to the antioxidative pr
Page 669 and 670:
esponsible, at least in part, for t
Page 671 and 672:
Yamasaki et al. studied CLA and ant
Page 673 and 674:
17. J. K. G. Kramer, P. W. Parodi,
Page 675 and 676:
55. C. Ip, S. F. Chin, J. A. Scimec
Page 677 and 678:
90. J. S. Munday, K. G. Thompson, a
Page 679 and 680:
126. J. Singh, R. Hamid, and B. S.
Page 681 and 682:
22 Dietary Fats and Obesity DOROTHY
Page 683 and 684:
For example, some have reported tha
Page 685 and 686:
the fat component and the other hal
Page 687 and 688:
shows that there is a negative corr
Page 689 and 690:
C. Influence of Dietary Fat on Fatt
Page 691 and 692:
Figure 1 Signal transduction cascad
Page 693 and 694:
mals indicate that high-fat feeding
Page 695 and 696:
processes. Numerous studies provide
Page 697 and 698:
monier (252) suggested that in cert
Page 699 and 700:
4. National Task Force on Obesity.
Page 701 and 702:
46. F. Lucas, K. Ackroff, and A. Sc
Page 703 and 704:
90. D. Mela. Sensory preference for
Page 705 and 706:
133. D. R. Romsos and G. A. Leveill
Page 707 and 708:
169. T. Ide, H. Kobayashi, L. Ashak
Page 709 and 710:
207. A. B. Awad and E. A. Zepp. Alt
Page 711 and 712:
246. Y. B. Kim, R. Nakajima, T. Mat
Page 713 and 714:
23 Lipid-Based Synthetic Fat Substi
Page 715 and 716:
operations, and in theory, can repl
Page 717 and 718:
Table 3 Types of Lipid-Based Fat Su
Page 719 and 720:
Figure 1 Structure of sucrose polye
Page 721 and 722:
Figure 3 Synthetic scheme for olest
Page 723 and 724:
Figure 5 Structure of sorbitol poly
Page 725 and 726:
Figure 8 Structure of raffinose pol
Page 727 and 728:
Figure 11 Structure of methyl galac
Page 729 and 730:
Table 4 Some Properties of Sucrose
Page 731 and 732:
Figure 15 Structure of trialkoxytri
Page 733 and 734:
Figure 19 Structure of polysiloxane
Page 735 and 736:
inversely related to the degree of
Page 737 and 738:
Table 8 Some Nutritional Uses of No
Page 739 and 740:
genetic assay in Chinese hamster ov
Page 741 and 742:
IX. PERSPECTIVES With the approval
Page 743 and 744:
30. L. Osipow, F. D. Snell, D. Marr
Page 745 and 746:
72. K. W. Miller and P. H. Long. A
Page 747 and 748:
24 Food Applications of Lipids FRAN
Page 749 and 750:
Table 3 Typical Fatty Acid Composit
Page 751 and 752:
are significant differences in oil
Page 753 and 754:
Table 6 Production and Disappearanc
Page 755 and 756:
and margarine should be pronounced
Page 757 and 758:
Table 8 Approximate Fatty Acid Comp
Page 759 and 760:
egions of the world. In addition to
Page 761 and 762:
50-55% fat. Production figures for
Page 763 and 764:
utter with up to 5% of another fat
Page 765 and 766:
market with high overrun and good s
Page 767 and 768:
11. D. Hettinga. Butter. In: Bailey
Page 769 and 770:
25 Lipid Biotechnology KUMAR D. MUK
Page 771 and 772:
Table 1 Lipid Content and Levels of
Page 773 and 774:
as 80% lipids of which about 90% ar
Page 775 and 776:
Table 6 Wax Esters Formed by Acinet
Page 777 and 778:
Some other biosurfactants include e
Page 779 and 780:
Figure 6 Microbial production of hy
Page 781 and 782:
Figure 9 Microbial production of ke
Page 783 and 784:
Figure 12 Microbial production of k
Page 785 and 786:
Table 8 Specificity of Triacylglyce
Page 787 and 788:
Figure 16 Lipase-catalyzed transest
Page 789 and 790:
Figure 20 Preparation of structured
Page 791 and 792:
Figure 24 Preparation of monoacylgl
Page 793 and 794:
Fatty acid esters of polyols are us
Page 795 and 796:
Figure 29 Specificity constants in
Page 797 and 798:
Figure 31 Preparation of concentrat
Page 799 and 800:
Figure 35 Enrichment of very long c
Page 801 and 802:
B. Phospholipases Figure 38 shows t
Page 803 and 804:
Lysophosphatidic acid has been prep
Page 805 and 806:
Figure 41 Transesterification of ph
Page 807 and 808:
Figure 46 Enzymatic production of h
Page 809 and 810:
Figure 50 Hydration of linoleic aci
Page 811 and 812:
Figure 51 Principle of enzymatic de
Page 813 and 814:
13. E. Molina Grima, J. A. Sánchez
Page 815 and 816:
53. M. Powalla, S. Lang, and V. Wra
Page 817 and 818:
96. R. Schuch and K. D. Mukherjee.
Page 819 and 820:
138. K. D. Mukherjee and I. Kiewitt
Page 821 and 822:
179. U. T. Bornscheuer, H. Stamatis
Page 823 and 824:
222. H. Stamatis, V. Sereti, and F.
Page 825 and 826:
265. S. R. Moore and G. P. McNeill.
Page 827 and 828:
303. C. Virto, I. Svensson, and P.
Page 829 and 830:
343. E. Blee and F. Schuber. Regio-
Page 831 and 832:
26 Microbial Lipases JOHN D. WEETE
Page 833 and 834:
ation. Fungal lipases typically exi
Page 835 and 836:
of buffer A containing 1 M ammonium
Page 837 and 838:
without shaking for 30 minutes, whe
Page 839 and 840:
the C domain of the protein through
Page 841 and 842:
Figure 2 (Continued) Figure 3 Schem
Page 843 and 844:
on the substrate and presence or ab
Page 845 and 846:
Table 3 Selectivities of Multiple E
Page 847 and 848:
lanuginosa, C. antarctica B, Rhizop
Page 849 and 850:
10. C. T. Hou and T. M. Johnston. S
Page 851 and 852:
53. C. C. Akoh. Enzymatic synthesis
Page 853 and 854:
94. D. M. Lawson, A. M. Brzozowski,
Page 855 and 856:
135. B. K. Yang and J. P. Chen. Gel
Page 857 and 858:
27 Enzymatic Interesterification WE
Page 859 and 860:
esterification of butterfat at 40
Page 861 and 862:
also found to decrease the crystall
Page 863 and 864:
T c than animal fats. The T c for v
Page 865 and 866:
in the oxyanion hole is the amino a
Page 867 and 868:
of the interface as a measure of su
Page 869 and 870:
Figure 11 Catalytic mechanism for l
Page 871 and 872:
Figure 13 Triacylglycerol products
Page 873 and 874:
imization of interesterification, a
Page 875 and 876:
supports include high losses of act
Page 877 and 878:
is a thin layer located directly ne
Page 879 and 880:
volume per year. The volumetric act
Page 881 and 882:
and removal of reactants and produc
Page 883 and 884:
vinyl chloride. In a membrane such
Page 885 and 886:
of the enzyme. Animal and plant lip
Page 887 and 888:
esters as surface active agents dur
Page 889 and 890:
14. P. Kalo, H. Huotari, and M. Ant
Page 891 and 892:
57. F. Pabai, S. Kermasha, and A. M
Page 893 and 894:
94. J. Kurashige. Enzymatic convers
Page 895 and 896:
28 Structured Lipids CASIMIR C. AKO
Page 897 and 898:
Figure 2 Structure of a physical mi
Page 899 and 900:
2. Medium Chain Fatty Acids and Tri
Page 901 and 902:
Figure 4 Pathway for eicosanoid bio
Page 903 and 904:
leukotrienes (hydroxy fatty acids a
Page 905 and 906:
Figure 7 Structure of Benefat (bran
Page 907 and 908:
cause of the huge capital investmen
Page 909 and 910:
Figure 8 Reaction scheme showing ac
Page 911 and 912:
alters the native conformation of t
Page 913 and 914:
Table 6 Advantages of Enzymatic App
Page 915 and 916:
Figure 13 Stereochemical configurat
Page 917 and 918:
IV. NUTRITIONAL AND MEDICAL APPLICA
Page 919 and 920:
Table 9 Factors That Affect Outlook
Page 921 and 922:
27. G. O. Burr and M. D. Burr. A ne
Page 923 and 924:
69. M. Reslow, P. Aldercreutz, and
Page 925 and 926:
113. C. J. Gollaher, E. S. Swenson,
Page 927 and 928:
29 Biosynthesis of Fatty Acids and
Page 929 and 930:
olive (Olea europea), and avocado (
Page 931 and 932:
Table 2 (Continued) Fatty acid a Sp
Page 933 and 934:
2. Basic Features The functional un
Page 935 and 936:
Hydroxy-Acyl ACP dehydrase (Crotony
Page 937 and 938:
Figure 1 Steps of fatty acid biosyn
Page 939 and 940:
The three KAS isoforms are assigned
Page 941 and 942:
chain length acyl-ACP residues, and
Page 943 and 944:
10-carbon and 14- to 16-carbon acyl
Page 945 and 946:
In developing castor seed, BC and A
Page 947 and 948:
(viz., seed, fruit) genes, and this
Page 949 and 950:
Figure 4 Fatty acid modification re
Page 951 and 952:
12-MO, the cDNA for the enzyme has
Page 953 and 954:
Table 5 Enzyme Activities Involved
Page 955 and 956:
of reactivity is also supported by
Page 957 and 958:
tems, PTAP is a likely candidate fo
Page 959 and 960:
ifying 18:1 �9 and deacylating 18
Page 961 and 962:
oils (rich in 18:3 �6,9,12), and
Page 963 and 964:
eticulum subpopulations also finds
Page 965 and 966:
CPT (DAG ↔ PC) Extensive involvem
Page 967 and 968:
available (cf. Sec. V.C.4 and Ref.
Page 969 and 970:
erol backbone of triacylglycerols c
Page 971 and 972:
14. E. Heinz. Biosynthesis of polyu
Page 973 and 974:
56. R. C. Clough, A. L. Matthis, S.
Page 975 and 976:
91. R. J. Heath and C. O. Rock. Eno
Page 977 and 978:
124. R. Schuch, F. M. Brück, M. Br
Page 979 and 980:
Kader and P. Mazliak, eds.). Kluwer
Page 981 and 982:
197. Y. Cao, K. Oo, and A. H. C. Hu
Page 983 and 984:
241. M. C. Dobarganes, G. Márquez-
Page 985 and 986:
30 Genetic Engineering of Crops Tha
Page 987 and 988:
existing genes in the host plant ge
Page 989 and 990:
It becomes the plant breeder’s jo
Page 991 and 992:
previously mentioned low-linolenic
Page 993 and 994:
develop and apply methods, evaluate
Page 995 and 996:
enzyme with high activity for placi
Page 997 and 998:
activity in the oil palm mesocarp s
Page 999 and 1000:
Figure 4 Commercial applications of
Page 1001 and 1002:
and mildness. Because the perennial
Page 1003 and 1004:
In the context of developing increa
Page 1005 and 1006:
occurs esterified at the sn-2 posit
Page 1007 and 1008:
as high as coconut or palm kernel o
Page 1009 and 1010:
systems. Key to assessing the oppor
Page 1011 and 1012:
property encouraged us to look for
Page 1013 and 1014:
mercial lauric fats based on both P
show all

Food Lipids: Chemistry, Nutrition, and Biotechnology

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?