Food Chemistry

3.3 Acylglycerols 177 in olive oil saturated acyl groups are attached to position 1 and 3. As proof, the amount of 2-MG containi ...

178 3 Lipids 3.3.2.2 PhysicalProperties MG and DG crystallize in different forms (polymorphism; cf. 3.3.1.2). The melting point ...

3.4 Phospho- and Glycolipids 179 Table 3.18.Occurrence of phosphatidyl derivates Food Lipid P-containing Phosphatidyl derivative ...

180 3 Lipids ble bond in the cis-configuration. Plasmalogens of 1-O-(1-alkenyl)-2-O-acylglycerophospholipid type occur in small ...

3.4 Phospho- and Glycolipids 181 (1,2-diacyl-3-(α-D-galactopyranosyl-1,6-β-D-ga- lactopyranosyl)-L-glycerol) 6-O-acyl-MGDG and 6 ...

182 3 Lipids (3.40a) (3.40b) (3.41) (3.42) Phytosphingolipids are isolated from soya and peanuts (cf. Formula 3.42). 3.4.2 Analy ...

3.5 Lipoproteins, Membranes 183 Fig. 3.11. HPLC-analysis of soy “raw lethicin” (according toSotirhoset al. 1986) 1 Triacylglyc- ...

184 3 Lipids Fig. 3.12.Separation of lipid classes by thin layer chromatography using silicagel as an adsorbent. Rfvalues in two ...

3.5 Lipoproteins, Membranes 185 Fig. 3.13.Plasma protein fractionation by a preparative ultracentrifugation (UC) method (accordi ...

186 3 Lipids Fig. 3.14.Arrangement of polar acyl lipids in aqueous medium.∞Polar lipid tails;≈hydrophobic lipid tails Fig. 3.15. ...

3.7 Changes in Acyl Lipids of Food 187 The role of waxes is to protect the surface of plant leaves, stems and seeds from dehydra ...

188 3 Lipids since the free C 4 –C 12 fatty acids (cf. Tables 3.3 to 3.5 for odor threshold values) are responsible for the ranc ...

3.7 Changes in Acyl Lipids of Food 189 Table 3.22.Examples of the specificity of lipases Specificity Lipase from Substrate speci ...

190 3 Lipids Table 3.24.Free fatty acids in butter (sweet cream) samples of different quality Fatty acid Butter A BCDE (mg/kg) 4 ...

3.7 Changes in Acyl Lipids of Food 191 Table 3.25.Purified potato acyl hydrolase: substrate specificity Substrate Relative Subst ...

192 3 Lipids Table 3.26.Induction period and relative rate of oxida- tion for fatty acids at 25◦C Fatty acid Number Induction Ox ...

3.7 Changes in Acyl Lipids of Food 193 At room temperature, a radical may inititiate the formation of 100 hydroperoxide molecule ...

194 3 Lipids Fig. 3.20.Autoxidation of oleic acid. Primary reaction products: I 11-Hydroperoxyoctadec-9-enoic acid; II 9-hydrope ...

3.7 Changes in Acyl Lipids of Food 195 Fig. 3.22. Autoxidation of linoleic acid methyl ester. Analysis of primary products (afte ...

196 3 Lipids Peroxy radicals with isolatedβ,γdouble bonds are formed as intermediary products after aut- oxidation and photooxid ...