Lecture 10 – Main topics Lipids (cont.) Oil Refining: removes undesired compounds. Refined oil has higher smoke point than the correspondent unrefined source. Trans Fat 0g on the label: food contains less than 0.5 g of trans fats per serving. Mayonnaise: an emulsion (a dispersion made with 2 immiscible liquids), (see McGee p.626). Emulsifiers stabilize emulsions, prevent droplets from aggregating. Lecithin is a common emulsifier; egg yolks contain lecithin (see McGee p.802). PROTEINS Polymers formed by different building blocks: amino acids. Each protein has its own sequence of amino acids. Proteins vary in size, shape. Proteins have many different biological functions. Some Protein Functions (in the body): Structural (bone, skin, hair, nails); Motor/Mechanical (muscles); Enzymes; Antibodies; Hormones (ex.: insulin); Transport (ex.: hemoglobin); Others; Energy. Amino Acids: protein building blocks. There are 20 amino acids commonly found in proteins. Some are called essential amino acids; these must be obtained from foods.
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This note was uploaded on 02/21/2009 for the course FST 10 taught by Professor Jack during the Fall '08 term at UC Davis.