06lipids3 - II.A.-1 II. Lipids II. Lipids II.A.-2 Food...

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Unformatted text preview: II.A.-1 II. Lipids II. Lipids II.A.-2 Food Lipids Food Lipids • Defnition : Nonpolar , hydrophobic , poorly water soluble components which are soluble in organic solvents such as alkanes (e.g. hexane) • Includes ¡ats : solid at room temperature oils : liquid at room temperature • Defnition based on physical properties Triglycerides Fatty Acids Phospholipids Terpenes/Terpenoids Steroids Waxes Primary topics ¡or FST 100A II.A.-3 • Food fats/oils are primarily triacylglycerols , commonly called triglycerides . – 3 fatty acid chains on a glycerol backbone Triglyceride Triglyceride Structure Structure HO - C O- R 1 3 fatty acids + C O- R 3 HO - HO - C O- R 2 OH OH OH glycerol HC H 2 C H 2 C O C C O C O O O O- R 1 triacylglycerol =- R 2- R 3 H C H 2 C H 2 C II.A.-4 Triacylglycerol (triglyceride) Triglyceride Triglyceride Structure Structure O C C O C O O O O- R 1- R 2- R 3 H C H 2 C H 2 C O R – One chiral carbon with 1-3 acyl groups – simpler stereochemistry than sugars – more possible substituents acyl- C II.A.-5 Stereochemistry Stereochemistry • Triglycerides have one chiral center: C CH 2 CH 2 H C O O R 1 C O O R 3 O C O R 2 sn-1 sn-2 sn-3 – fatty acids located at sn-1, sn-2 and sn- 3 positions – “sn” means “stereospeciFc numbering” OCOR 2 CH 2 OCOR 3 CH 2 OCOR 1 If hydrogen points into the screen acyl groups numbered in clockwise direction sn-1 sn-1 sn-3 sn-3 sn-2 sn-2 sn-1 sn-3 sn-2 also... II.A.-6II....
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This note was uploaded on 11/03/2010 for the course FST 100A taught by Professor Dungan during the Fall '08 term at UC Davis.

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06lipids3 - II.A.-1 II. Lipids II. Lipids II.A.-2 Food...

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