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Biological significance of lipids
Biological significance of lipids
Biological significance of lipids
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Baked products serve as one of the main staple foods for consumers, and lipids play important functional and nutritional roles in these products (Chung and Pomeranz 1983; Wainwright 1999). Lipids in baking contribute to characteristics such as tenderness, moisture, mouthfeel, flavor, structure, and shelf life. During processing, lipids affect air incorporation, lubrication, and heat exchange (Stauffer 1998; Rogers 2004). In pie crusts, lipids with a proper solid character and melting point contribute to flakiness and tenderness (Ghotra and others 2002). In cakes, lipids are important for air incorporation (Hartnett and Thalheimer 1979 II), affecting volume and texture of finished cakes (Stauffer 1998). Air incorporation is equally important …show more content…
During the last two decades consumers have become aware of the nutritional quality of foods and demand foods formulated with healthier lipid sources. The USDA and FDA recommend consuming less than 10% of calories from saturated fatty acids (SFA), replacing them with monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, and reducing trans-fat (TFA) intake as much as possible (USDA and USDHHS 2010). Generally, animal fats (e.g. lard) are more saturated than plant oils (e.g. soybean oil), and the ratio of PUFAs to SFAs is much lower (Chung and Pomeranz …show more content…
FAME composition of lipids is shown in Table 2. The major component of B is palmitic acid (C16:0) which is approximately 32% of the total fat. Oleic acid (C18:1) is the predominant fatty acid in L and M (37% and 57%, respectively), while SBO, APS and IES contain predominantly linoleic acid (C18:2; 53%, 44% and 42%, respectively). APS and IES have approximately the same content of SFA, MUFA and PUFA, with slightly higher values of SFA for IES due to higher stearic acid content. In addition, IES contains less palmitic acid, oleic and linoleic acid. Functional properties of lipids are summarized in Table 3. Lipid sources with the lowest melting points are M (31.0 ± 1.9°C) and B (33.0 ± 0.8°C), while APS has the highest (43.7 ± 1.9°C). Similarly, peak melting temperature (Tp) is highest in APS. Interestingly, even though APS and IES have similar chemical composition in terms of SFA, MUFA and PUFA, their melting points are significantly different (P<0.05) with IES having a melting point approximately 7°C lower. Fats with similar FAME composition can have different physicochemical properties due to differences in triacylglycerol composition. IES has the highest δ value (P<0.05),
Esters are defined as molecules consisting of a carbonyl group which is adjacent to an ether linkage. They are polar molecules which are less polar than alcohols but more so than ethers, due to their degree of hydrogen bonding ability. Most often derived from reacting an alcohol with a carboxylic acid, esters are a unique, ubiquitous class of compounds with many useful applications in both natural and industrial processes 1. For example, within mammals, esters are used in triglycerides and other lipids as they are the main functional group attacking fatty acids to the glycerol chain 2. A unique property of esters is their tendency to give off distinct aromas such as the scent of apples (Ethyl caprylate) and bananas (Isoamyl acetate). This is of a unique importance especially in industries that utilize flavors and aromas such as the tobacco, candy and alcohol industry. Consistent research is conducted in order to enhance and increase the effectiveness of esters in these products 3.
The purpose of this report is to explore the controversial dispute between the quality of two different forms of fish oil supplementation; Triglyceride (TG) and Ethyl Ester (EE). Fish oil can be implemented into a diet by eating either fish or taking supplements. Fish oil is extracted from selected fish that contain highly beneficial healthy oils known as omega-3 fatty acids, two of the most important omega-3 fatty acids that are found in fish oil are Docosahexaenoic Acid (DHA) and Eicosapentaenoic Acid (EPA). Some of these fish that contain healthy omega-3 fatty acids include Tuna, Salmon, Mackerel, Herring, Anchovy’s etc. Fish oil supplementation also often contains small amounts of vitamin E to prevent spoilage and is can be combined with various other minerals and vitamins. There is an array of benefits that are involved when implementing fish oil into a diet; although it’s most common association is that it has been linked to slightly lowering blood pressure or triglyceride levels (fats linked to cholesterol). Although fish oil is recommended for persons with high blood pressure, it’s extremely important to remember that it is only to be taken at recommended dosages as it can ironically increase the chances of stroke when overdosing on the supplement. The scope of this report includes a general comparison between TG and EE fish oil supplements and how they are chemically differentiated, with a focus on how the quality of the two forms of supplement are processed. This report will not focus on other forms of fish oil sources and the impact it might have on irreversible factors such as age, gender, genetics, race/culture or environmental conditions.
Table 1 shows which macromolecules are in each food. Vegetable oil and butter have three plus signs for lipids, which means that they have the greatest amount of lipids. It would make sense that vegetable oil is one of the two foods containing the most lipids, considering that they contain “very large amounts of polyunsaturated fatty acids” (Gunnars, 2013). Water and spinach have minus signs, indicating that they do not contain lipids. The only two foods that contain protein are egg whites and fish.
In the novel “ The Golden Goblet” by Eloise Jarvis McGraw tells about an Egyptian boy named Ranofer. The book is about how Ranofer is abused by his half brother Gebu and Ranofer finds a stolen golden goblet from a Pharaoh's tomb in Gebu’s room, so Ranofer tries to catch him in the act stealing and Ranofer does. In the end he get’s what he asked for in life. The most important event in the novel was Ranofer meeting his friend Heqet and an old man that Heqet and Ranofer call the ancient after stone cutting because it leads up to Ranofer finding the goblet, having a chance to be the apprentice of Zau the master goldsmith, and Ranofer got what he desired most in life.
Fatty acids are constructed by a chain of various amount of carbon atoms attached to hydrogen atoms. Fatty acids can be categorized into three groups based on the number of carbon atoms: short-fatty acids (SCFAs) ≤ C5, medium-chain fatty acids (...
“Some trans fats are good for you: study.” 8 Apr. 2008 Edmonton Journal. 1 Apr. 2011
This is a story of an immigrated family, narrator’s father and mother who immigrate to Canada from Malaysia. In this family father prepares foods for everybody every day. One day, son’s rebellious behavior broke the silence of life, and father used violence to teach him a lesson, all this happened were in daughter’s eyes. The story is written by Madeleine Thien, “Canadian-born daughter of Malaysian-Chinese immigrants, who lives in Vancouver, British Columbia. Now, whose collection Simple Recipes was named a notable book by the 2001 Kiriyama Paci fic Rim Book Prize” (Brown, 2006). The theme of cultural conflicts are shown through the setting of rinsing rice in kitchen, the character of brother’s rejection in life and the metaphor
Characterization is a literary device that is used in literature to show and explain the details of a certain character in a story. The character could be described by the author directly or even indirectly through the speech, thoughts and actions of the character. A protagonist is the central character in the story who is usually considered the hero of the story. The protagonist is the character the reader and writer emphasizes with, while antagonist is a character who is against the protagonist and everything they stand for. An antagonist character is usually considered the villain of the story, who always tries to defeat the protagonist. The character I choose to analyze comes from the story Brownies who was written by ZZ Packer. The character's
Bread has become a staple food in the majority of Americans lives. Through Bobrow-Strain’s novel of White Bread: A Social History of the Store-Bought Loaf (2012) he examines what has changed the patterns and perceptions of white bread and the industrialization of white bread through-out American History. Bobrow-Strain discusses alarming thoughts about what is done to the bread through control, money, likes, dislikes and the economics of the industrialization of bread. One of the main aspects of why white bread is examined so intensively in his book is because of how people associate it with a certain race, class or even gender. Bobrow-Strain shows the reader how white bread says a lot about who we are and who we want to be as a society.
For centuries, soy foods have been consumed by Asian while, they are relatively new to U.S. consumers. Soy foods have been well-known among western vegetarians for many decades, mainly due to their nutrient content and soy foods can be extremely versatile as replacements to meat, dairy products, snack foods, and can even count toward daily servings of vegetables. The quality of soy protein is higher compared to other legumes (protein digestibility corrected amino acid scores for soy protein from different soyfoods ranges from about 0.9 to 1.0) (Rand et al., 2003) and high amounts of the essential omega-3 fatty acid and α-linolenic acid (ALA) can be found in soybeans (Wu et al., 2004). Therefore, soy foods have often been appreciated by vegetarians more for the ease with which they can be incorporated into the diet than their nutrient content.
The omega-3 fatty acids, popularly referred to as fish oil, are considered unsaturated fats. Science differentiates between unsaturated and saturated fats quite clearly. One fact that separates the two is the temperature at which melting occurs. Saturated fats melt at a higher temperature than unsaturated fats. The science behind fatty acids is rather complex; carboxylic acids with long hydrocarbon chains are the building blocks of saturated and unsaturated fats. This is important to the human body for many reasons; one reason being unsaturated fats do not cause plaque build-up in arteries like saturated fats due to their molecular structure in the human blood stream.
The article, “Baked in the cake: Legal battles follow gay marriage ruling,” by Richard Wolf examines issues that are occurring nationwide between business owners and gay couples. The topic is pretty hot and recently has been gaining a ton of attention from people who are looking at businesses and how they interact with their community. With this issue in particular, the businesses aren’t interacting well which has caused them some major problems.
Mathematics is part of our everyday life. Things you would not expect to involve math
Saturated fats come from animal sources like steak, hamburger and pork. Unsaturated fats are derived from plants. There are also trans fats that are considered poison for the body. They raise the bad cholesterol in your body, and should never be included in a healthy diet. There are also fatty acids like omega-3 and omega-6 that are good for a healthy body.
Fatty acids are another type of lipid. The common feature of fatty acids is that they are all esters of moderate to long chain fatty acids. Two polyunsaturated fatty acids, linoleic and linoleic, are designated "essential" because their absence in the human diet has been associated with health problems, such as scaly skin, stunted growth and increased dehydration. These acids are also precursors to the prostaglandins, a family of physiologically potent lipids present in minute amounts in most body tissues.