Lipids in foods: chemistry, biochemistry and technology
Gespeichert in:
| Beteiligte Personen: | , |
|---|---|
| Format: | Buch |
| Sprache: | Englisch |
| Veröffentlicht: |
Oxford u.a.
Pergamon Pr.
1983
|
| Schlagwörter: | |
| Links: | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=001379892&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| Umfang: | XIV, 170 S. Ill., graph. Darst. |
| ISBN: | 0080254993 0080254985 |
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| 245 | 1 | 0 | |a Lipids in foods |b chemistry, biochemistry and technology |c Frank D. Gunstone ; Frank A. Norris* |
| 264 | 1 | |a Oxford u.a. |b Pergamon Pr. |c 1983 | |
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| 650 | 4 | |a Aliments - Industrie et commerce | |
| 650 | 7 | |a Industrie agro-alimentaire |2 ram | |
| 650 | 7 | |a Industrie alimentaire |2 ram | |
| 650 | 4 | |a Lipides | |
| 650 | 7 | |a Lipides |2 ram | |
| 650 | 4 | |a Food Technology | |
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Datensatz im Suchindex
| DE-BY-TUM_call_number | 1002 CHE 507f 10.1984 B 37 |
|---|---|
| DE-BY-TUM_katkey | 262689 |
| DE-BY-TUM_location | 10 |
| DE-BY-TUM_media_number | 040002996414 |
| _version_ | 1821935567502311424 |
| adam_text | LIPIDS IN FOODS
CHEMISTRY, BIOCHEMISTRY
AND TECHNOLOGY
by
FRANK D J3UNSTONE
The University of St Andrews, Scotland
and
FRANK A NORRIS
Glenview, Illinois, U S A
PERGAMON PRESS
OXFORD • NEW YORK • TORONTO • SYDNEY • PARIS • FRANKFURT
Contents
1 THE STRUCTURE OF FATTY ACIDS AND LIPIDS 1
A Fatty Acids 1
1 Fatty acid nomenclature 1
2 General comments on structure and occurrence 2
3 Saturated (alkanoic) acids 3
4 Monoenoic (alkenoic) acids 4
5 Methylene-interrupted polyenoic acids 4
6 Other acids 5
B Lipids 6
1 General comments on lipid structure 6
2 Acylglycerols {glycerides) 1
3 Acyl derivatives of alcohols other than glycerol 8
4 Glycosyldiacylglycerols 8
5 Phosphoglycerides (phosphatidic acids, phosphatidylglycerols, phosphatidylcholine, 9
phosphatidylethanolamine, phosphatidylserine, phosphatidylinositide)
6 Ether lipids 12
7 Sphingolipids (ceramides, cerebrosides, gangliosides, phosphosphingolipids, glycosphingo-
lipids) 13
2 THE SEPARATION AND ISOLATION OF FATTY ACIDS AND LIPIDS 15
A Introduction 15
B Distillation IS
C Crystallisation 16
D Urea Fractionation 16
E Adsorption Chromatography on Silica 16
F Adsorption Chromatography on Silica impregnated with Silver Nitrate 17
G High-performance Liquid Chromatography 17
H Gas-Liquid Chromatography 17
I Isolation of Some of the More Common Unsaturated Acids 18
vn
3 THE ANALYSIS OF FATTY ACIDS AND LIPIDS 19
A The Nature of the Problem 19
B Component Acids, Alcohols, and Aldehydes 20
C Component Lipids 20
D Enzymatic Deacylation of Lipids 21
1 Hydrolysis with pancreatic lipase 21
2 Regio- and stereospecific analysis of triacylglycerols 22
3 Stereospecific analysis of phosphoglycerides 23
E Attempts to Separate Individual Lipid Species 24
4 THE BIOSYNTHESIS AND METABOLISM OF FATTY ACIDS AND LIPIDS 29
A Fatty Acid Biosynthesis 29
1 de novo Synthesis of palmitic and other saturated acids 29
2 Chain elongation 31
3 Monoene biosynthesis 31
4 Polyene biosynthesis 31
5 Essential fatty acids and prostaglandins 32
B Lipid Biosynthesis 35
1 General comments 35
2 Triacylglycerols 35
3 Phosphoglycerides 37
C Fatty Acid and Lipid Metabolism • 37
1 The digestion and absorption of fats 37
2 Bio-oxidation of fatty acids 38
D Possible Harmful Effects of Some Dietary Lipids 40
1 Heart disease 40
2 Long-chain monoene acids 40
E Membranes 41
5 PHYSICAL PROPERTIES 43
A Polymorphism and Crystal Structure 43
1 Introduction 43
2 Acids 44
3 Glycerides 45
vui
B Spectroscopic Properties 47
1 Ultraviolet spectroscopy 47
2 Infrared spectroscopy 47
3 Nuclear magnetic resonance spectroscopy 48
4 Mass spectrometry 50
6 CATALYTIC HYDROGENATION, CHEMICAL REDUCTION, AND 52
BIOHYDROGENATION
A Catalytic Hydrogenation 52
1 Introduction 52
2 Methyl oleate 53
3 Methyl linoleate 53
4 Methyl linolenate 54
5 Reaction conditions 55
B Chemical Reduction 56
C Biohydrogenation 56
7 OXIDATION 58
A Oxidation by Oxygen 58
1 Introduction 58
2 Autoxidation 58
3 Reaction with singlet oxygen 61
4 Enzymic oxidation 62
5 Reactions of hydroperoxides 63
B Epoxidation 65
C Hydroxylation 66
D Oxidative Fission 68
8 OTHER REACTIONS OF DOUBLE BONDS 70
A Halogenation 70
B Metathesis 70
C Stereomutation, Double Bond Migration, Cyclisation 71
D Dimerisation 73
E Other Double Bond Reactions 74
IX
9 REACTIONS OF THE CARBOXYL GROUP 76
A Hydrolysis 76
B Esterification, Alcoholysis, Acidolysis, Interesterification 76
1 Esterification 76
2 Alcoholysis 77
3 Acidolysis 77
4 Interesterification 78
C Acid Chlorides and Anhydrides 78
D Nitrogen- and Sulphur-containing Derivatives 79
E a-Anions of Carboxylic Acids 80
F Peroxy Acids 80
10 SYNTHESIS 82
A Why Synthesis? 82
B Synthesis of Acids 82
1 The acetylenic route to as-mono- and poly-enoic acids 82
2 The Wittig reaction 84
3 1 so topically labelled acids 84
C Synthesis of Acylglycerols 85
1 Introduction 85
2 Acylation procedures 86
3 Protecting groups 86
4 Monoacylglycerols 87
5 ,3-Diacylglycerols 87
6 1,2-Diacylglycerols 88
7 Triacylglycerols 88
8 Optically active acylglycerols • 88
D Synthesis of Phosphoglycerides 92
1 Introduction 92
2 Preparation from 1,2-diacylglycerols 92
3 Acylation of glycerophosphocholine or glycerophosphoethanolamine 92
4 Preparation of phosphatidic acids and of phosphatidyl esters therefrom 94
11 RECOVERY OF FATS AND OILS FROM THEIR SOURCES 95
A Introduction 95
B Methods of Obtaining Crude Fats and Oils 95
1 General 95
2 Soybean and cottonseed preparation 96
3 Recovery of oil from oilseeds 98
4 Recovery of oil from fruit pulps 104
5 Rendering of animal fats 105
12 REFINING 108
A Introduction 108
B Alkali Refining Method 109
1 Batch refining 109
2 Conventional continuous alkali refining 110
3 Zenith process 111
4 Miscella refining 112
5 Soapstock handling 113
C Other Refining Methods 114
1 Physical refining 114
2 Degumming 115
3 Miscellaneous refining methods 116
D Measuring Refining Loss 116
13 BLEACHING 117
A Colour Standards 117
B Methods of Bleaching 118
1 Heat 118
2 Chemical oxidation 118
3 Adsorption 118
C Bleaching by Adsorption 119
1 Theory 119
2 Bleaching earths 119
3 Bleaching conditions 119
D Batch Bleaching 120
E Continuous Bleaching 120
F Bleaching in Solvent 121
14 HYDROGENATION 123
A The Reaction 123
B Selectivity 124
XI
C Hydrogenation Requirements 125
1 Hydrogen gas 125
2 Oil 125
3 Catalyst 125
D Procedure 125
E Effect of Process Conditions 126
F Continuous Hydrogenation 128
15 DEODORISATION 130
A Introduction 130
B Deodorisation Theory 131
C Variables in Deodoriser Operations 132
1 Vacuum 132
2 Temperature 132
3 Stripping steam 133
D General Deodorising Equipment 133
1 Batch deodorisers 133
2 Continuous deodorisers 134
3 Semi-continuous deodorisers 135
E Important Factors in Deodorisation 136
1 Air contact 136
2 Stripping steam 137
3 Additives 137
4 Temperature 137
5 Vacuum 137
6 Shut-downs 138
7 Nitrogen blanketing 138
16 FRACTIONATION AND WCMTERISATION OF EDIBLE FATS AND OILS 139
A Principles of Fractionation 139
B Fractionation Processes 140
1 Dry fractionation 140
2 Lanza fractionation 140
3 Solvent fractionation 140
C Examples of Fractionation 140
1 PHL oil 140
2 Fractionated palm oil 141
XII
3 Liquid shortening 141
4 Winterisation of cottonseed oil and of blends with soybean oil 142
D Crystal Inhibitors 142
E Stabilisers 142
17 INTERESTERIFICATION 144
A Introduction 144
B Types of Interesterification 145
1 Random 145
2 Directed 145
C Catalysts 145
D Procedure 146
E Examples 146
18 MARGARINES AND SHORTENINGS 147
A Definitions 147
B History 148
C Structure of a Plastic Fat 148
D Production of Shortening 149
E Types of Shortening 150
1 Plastic shortenings 150
2 Pourable shortenings 151
3 Solid (dry) shortenings 151
F Shortening Uses 151
1 Baked goods 151
2 Fried foods 152
3 Icings and cream fillers 152
4 Frozen foods 152
G Production of Margarine 152
1 Fat phase 152
2 Aqueous phase 153
3 Blending and chilling 153
4 Tempering 153
H Margarine Uses 154
1 Table 154
2 Bakerv 155
XUl
19 FLAVOUR STABILITY AND ANTIOXIDANTS 156
A Introduction 156
B Analytical Methods of Studying Flavour Stability 156
1 Peroxide value 156
2 Schaal test 156
3 Active oxygen method (A OM) (Swift stability test) 157
4 Anisidine value 157
5 TOTOX value 157
6 Volatiles 157
C Evaluation of Shelf Life 158
1 Storage 158
2 Accelerated storage 158
3 Room odour 159
D Flavour Evaluation 159
1 Panel training 159
2 Uniform presentation 160
3 Scoring scale 160
4 Statistical evaluation of data 161
E Antioxidants 161
1 Primary antioxidants 162
2 Synergistic antioxidants 164
xiv
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| id | DE-604.BV002104771 |
| illustrated | Illustrated |
| indexdate | 2024-12-20T07:46:07Z |
| institution | BVB |
| isbn | 0080254993 0080254985 |
| language | English |
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| spellingShingle | Gunstone, Frank D. Norris, Frank A. Lipids in foods chemistry, biochemistry and technology Aliments - Industrie et commerce Industrie agro-alimentaire ram Industrie alimentaire ram Lipides Lipides ram Food Technology Food industry and trade Lipids Lebensmittel (DE-588)4034870-2 gnd Fett (DE-588)4071189-4 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4071189-4 |
| title | Lipids in foods chemistry, biochemistry and technology |
| title_auth | Lipids in foods chemistry, biochemistry and technology |
| title_exact_search | Lipids in foods chemistry, biochemistry and technology |
| title_full | Lipids in foods chemistry, biochemistry and technology Frank D. Gunstone ; Frank A. Norris* |
| title_fullStr | Lipids in foods chemistry, biochemistry and technology Frank D. Gunstone ; Frank A. Norris* |
| title_full_unstemmed | Lipids in foods chemistry, biochemistry and technology Frank D. Gunstone ; Frank A. Norris* |
| title_short | Lipids in foods |
| title_sort | lipids in foods chemistry biochemistry and technology |
| title_sub | chemistry, biochemistry and technology |
| topic | Aliments - Industrie et commerce Industrie agro-alimentaire ram Industrie alimentaire ram Lipides Lipides ram Food Technology Food industry and trade Lipids Lebensmittel (DE-588)4034870-2 gnd Fett (DE-588)4071189-4 gnd |
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Teilbibliothek Weihenstephan
| Signatur: |
1002 CHE 507f 10.1984 B 37 Lageplan |
|---|---|
| Exemplar 1 | Ausleihbar Am Standort |