Food Lipids: Chemistry, Nutrition, and Biotechnology

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Figure 27 Sphingolipid structures <strong>and</strong> nomenclature. Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved.
Figure 28 Structures of some vitamin A compounds. Table 8 Approximate Biological Activity Relationships of Vitamin A Compounds Compound All-trans retinol 9-cis Retinol 11-cis Retinol 13-cis Retinol 9,13-di-cis Retinol 11,13-di-cis Retinol �-Carotene �-Carotene Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved. Activity of all-trans retinol (%) 100 21 24 75 24 15 8.4 16.7
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: Figure 26 Glyceroglycolipid structu
Page 53 and 54: Figure 29 Structures of some vitami
Page 55 and 56: Figure 32 Structures of some vitami
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 and 108:
profile of interdroplet pair potent
Page 109 and 110:
Figure 12 Mechanisms of emulsion in
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
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educe the risk of coronary heart di
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of cholesterol to bile acids (Schem
Page 141 and 142:
Scheme 10 Metabolic alterations of
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sample preparation is usually emplo
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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 (
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5 Extraction and Analysis of Lipids
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preparing nutritional labeling mate
Page 155 and 156:
polar solvents, such as alkanols, f
Page 157 and 158:
a ternary system consisting of chlo
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lipids from meat or hydrolytic prod
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perature under vacuum. Acid hydroly
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IV. ANALYSIS OF LIPID EXTRACTS Lipi
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ments, etc.) primarily involves chr
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2. Gas Chromatography The GC (or GL
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4. Supercritical Fluid Chromatograp
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Table 3 Solvent Systems that Could
Page 173 and 174:
sibility of determining all compone
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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
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CFAMs before converting them to the
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Figure 8 GC-EIMS chromatographic da
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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
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or intermittent frying, oil filtrat
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for the ultimate criteria to evalua
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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
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Seed containing more than the criti
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Figure 5 Steps in processing soybea
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specification of 50% protein is met
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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
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1. Wet Rendering Wet rendering is t
Page 265 and 266:
Figure 15 Process flow sheet for de
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Table 2 Properties of Some Crude an
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Figure 16 Process flow sheet for al
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Figure 17 Process flow sheet for va
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for problematic high wax contents (
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Figure 19 Oil processing facilities
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Figure 20 Depiction of physical ref
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4-7�C, and then to tanks with slo
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Figure 21 Hydrogenation reaction me
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ond, which may form in its original
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Figure 24 Plasticization of margari
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Figure 25 Equipment used in expande
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selectivity, others claim success i
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48. E. J. Campbell. Sunflower oil.
Page 293 and 294:
9 Crystallization and Polymorphism
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Generally, it is accepted that both
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Figure 2 A point lattice. (Adapted
Page 299 and 300:
structure.... The term ‘fat’ us
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Figure 6 Schematic representation o
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Figure 8 Polymorphic transitions of
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where A = B = C and all are saturat
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LMF was found to facilitate the tra
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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
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17. K. Larsson. The crystal structu
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59. G. G. Jewell. Vegetable fats. I
Page 319 and 320:
10 Chemical Interesterification of
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however, since monoacylglycerols an
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D. The ‘‘Real’’ Catalyst Th
Page 325 and 326:
Figure 3 Proposed reaction mechanis
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Figure 5 Kinetics of interesterific
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Table 1 Theoretical Triacylglycerol
Page 331 and 332:
Cast et al. [55] demonstrated the r
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Solid: Liquid: SSS, 33.3% OOO, 8.3%
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Figure 11 Changes in the fatty acid
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fication and blending on butterfat-
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influence of interesterification on
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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
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ACKNOWLEDGMENTS The authors acknowl
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54. A. Kuksis, M. J. McCarthy, and
Page 351 and 352:
101. S. Zalewski and A. M. Gaddis.
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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
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tween substrate and triplet oxygen
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Figure 8 Conjugated and nonconjugat
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Figure 11 Conjugated hydroperoxide
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etween the oxygen and the oxygen of
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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
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dative stability, comparisons betwe
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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
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Figure 2 The glyoxylate cycle in gl
Page 439 and 440:
C. �-Oxidation of Specific Fatty
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cotyledons and partially purified.
Page 443 and 444:
Catabolism of heptanoyl CoA as well
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Figure 6 Peroxisome catabolism of m
Page 447 and 448:
onstrated that �-oxidations requi
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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
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of the seed pod reversed senescnece
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Figure 11 ‘‘Heterolytic’’-t
Page 461 and 462:
Since 1971, when this physiologic r
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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
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in food systems, transition metals
Page 551 and 552:
An intersystem energy transfer occu
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V. ALTERATIONS IN LIPID OXIDATION B
Page 555 and 556:
VII. ANTIOXIDANT INTERACTIONS Biolo
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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
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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
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26. L. D. Cowan, D. L. O’Connell,
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fatty acid margarine on serum lipid
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nutrition examination survey. I. Ep
Page 577 and 578:
18 Unsaturated Fatty Acids STEVEN M
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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
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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
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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
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Food Lipids: Chemistry, Nutrition, and Biotechnology

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