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DEPARTMENT OF BIOCHEMISTRY
FACULTY OF VETERINARY
UNIVERSITAS GADJAH MADA
Characteristics of Fat Storage
remember obesity?
adipose can remove FAs from the blood and
enzymes can put them back
Lipid Characteristics
4
Lipids consist of two parts
1. Glycerol
2. Fatty Acids
COOH
palmitic acid, a saturated acid
COOH
10
Fatty Acids Commonly Found in Lipids
1. Simple lipid
a. Fatty acids
b. neutral fats (monoglyceride,
diglycerde, and triglyceride)
c. waxes
2. Complex lipids
a. Phospholipids
b. Glycolipids
c. Lipoproteins
3. Derived lipids
Lipids are classified :
Lipid Classes
simple: FAs esterified with glycerol
O
CH2 O C (CH2)16CH3 Stearic acid
O
CH O C (CH2)7CH CH(CH2)7CH3
Oleic acid
O
CH2 O C (CH2)12CH3 Myristic acid
Hydrogenation
O O
CH2 O C (CH2)5CH CH(CH2)7CH3 CH 2 O C (CH 2)14 CH 3
O O
Ni
CH O C (CH2)5CH CH(CH2)7CH3 + 3 H2 CH O C (CH 2)14CH 3
O O
CH2 O C (CH2)5CH CH(CH2)7CH3 CH 2 O C (CH 2 )14CH 3
23
Hydrolysis
O
CH2 O C (CH2)14CH3
O
H+
CH O C (CH2)14CH3 +3 H2O
O
CH2 O C (CH2)14CH3
CH2 OH O
CH OH + 3 HO C (CH2)14CH3
CH2 OH
24
Saponification and Soap
25
Omega Fatty acid
Cis- Trans Fatty acid
Function of Fat
Fat in Food Energy
1. Essential nutrient
2. Flavor and Satisfaction
Fat in Body
1. Adipose Tissue
2. Cell membrane Structure
Animal
Food Fats
Sources of Fat
Plant Fat
1. Monounsaturated, polyunsaturated Fatty acid
2. Vegetable oil (sunflower, corn, soybean, cotton
seed, olive oil)
Characteristics of Food Fat Sources
Visible Fat
Butter, margarin, salad oils and dressing,
shirteninig fat meat
Invisible Fat
Chees, cream portion of homogenised milk,
egg yolk, nuts, seeds, olives..
Digestion of lipids
1. In mouth
mechanical digestion
Lingual Lipase
2. In stomach
mechanical digestion
Gastric lipase
3. In small intestine
Bile acid, Pancreatic Lipase,
Cholesterol esterase, Phospholipase
Essential Fatty Acids
Only recently determined as essential (1930)
body can synthesize cholesterol, phospholipids
emulsifying agents