BCHE 395-15 2014 Lipids

Shelf life or stability at high temperature of oils

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: bon chains à༎ C4 to C36 •  Saturated: no double bonds in hydrocarbon tail stearate –  Solid at room temp; higher mel9ng point •  Unsaturated: double bonds contained in hydrocarbon tails –  Liquid (oils) at room temp; lower mel9ng points oleate Saturated vs. Unsaturated Fa"y Acids H •  Saturated: ConformaXon is straight, fully extended H C C CH2 –  Pack Xghtly together CH2 cis- •  Unsaturated: ConformaXon “kinked” in cis double bond (common) H H HOOC HOOC tran (rar –  InteracXons weaker, cannot pack C Xghtly together C CH2 CH2 •  Unsaturated trans fa"y acids are rare, but can be “cisindustrially” made by hydrogenaXon HOOC HOOC •  Medically not good trans(rare) COOH cis(common) Packing of Fa"y Acids •  Lipid interacXons can be disrupted by detergents •  Double...
View Full Document

This note was uploaded on 03/02/2014 for the course BIOCHEMIST 395 taught by Professor Potenza during the Spring '14 term at NMSU.

Ask a homework question - tutors are online