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Food Chemistry - FDSC251 > U1 > Flashcards

U1 Flashcards

1
Q

4 things that characterize lipids

A
  1. solubility in non-polar organic solvents, not water
  2. hydrophobic
  3. fatty mouthfeel and aroma
  4. lubricant properties when isolated
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2
Q

classifications of lipids

A

simple lipids, compound lipids, derived lipids

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3
Q

simple lipid definition

A

esters of fatty acids connected to an alcohol (triglycerides are a glycerol molecule esterified to 3 fatty acids)

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4
Q

major lipid we consume

A

triglycerides - make up >90% of extractable lipids in biological systems

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5
Q

classifications of simple lipids

A

fats and waxes

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6
Q

fat v oil

A

fat - solid at room temp

oil - liquid at room temp

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7
Q

difference between edible fat and pure triglyceride

A

edible consists of a mixture of many different types of triglycerides (many differences on fatty acid length and saturation), so they melt of a wider range than pure triglycerides

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8
Q

wax definition

A

fatty acids esterified with an alcohol rather than a glycerol

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9
Q

examples of waxes

A 
jojoba oil (linear monounsaturated fatty acids with fatty alcohols - liquid at room temp)
bees wax (solid at room temp)
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10
Q

applications for waxes in food

A

sealing agent = cheese
polishing agent = apples
low calorie fat substitute (can’t be digested)

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11
Q

when is a wax biologically active

A

when the fatty acids are esterified to a complex alcohol - cholesterol or vitamin A or retinol. includes a ring structure

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12
Q

compound lipid definition

A

made of simple lipids conjugated to a non-lipid molecule

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13
Q

kinds of compound lipids

A

phospholipid
glycolipid/sphingolipids
lipoproteins

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14
Q

phospholipid structure

A

glycerol, 2 fatty acids, phosphate group, head group

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15
Q

characteristics of phospholipids

A

amphipathic
emulsifiers
complex mixture of different head groups

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16
Q

commercial emulsifier

A

soybean oil

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17
Q

lecithin

A

phosphatidyl choline

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18
Q

phosphatidic acid

A

hydroxyl group

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19
Q

cephalin

A

phosphatidyl ethanolamine

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20
Q

phosphatidyl inositol

A

phosphate group esterified with an inositol 6 carbon ring

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21
Q

phosphatidyl serine

A

phosphate group esterified with the hydroxyl group of serine AA

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22
Q

phsophatidyl glycerol

A

glycerol head group

found in chloroplasts

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23
Q

cardiolipin

A

diphosphatidyl glycerol

beef heart and green plants

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24
Q

plasmalogen

A

CH2-CH2-N+H3

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25
sphingolipids/glycolipids
glycerol-like backbone, fatty acids, carbohydrate and/or nitrogenous group NO GLYCEROL
26
where are sphingolipids and glycolipids
associated with membrane lipids - plants and animals
27
sphingolipid structure
sphingosine, fatty acid, head group
28
ceramide
sphingolipid with head group -H
29
sphingomyelin
sphingolipid with head group phosphocholine
30
glycolipid structure
carbohydrate esterified to a lipid
31
glycero-glycolipid structure
carbohydrate esterified to a glycerol - fatty acids
32
sphingo-glycolipids
carbohydrate esterified to a glycerol - fatty acid and nitrogenous group
33
lipoproteins
protein-lipid complex; unknown structure
34
HDL
high density lipoprotein - protective mechanism that carries cholesterol out of the blood to the liver
35
LDL
low density lipoprotein - transports vital substances, but excess leads to accumulation in blood vessels
36
derived lipids
derived from simple or compound lipid categories; still retain hydrophobic character
37
categories of derived lipids
1. fatty acids 2. alcohols and sterols 3. hydrocarbons and oxygenated derivatives
38
fatty acids
chains of aliphatic hydrocarbons with a carboxyl group at one end
39
short fatty acids contribute to
flavor when released by lipolysis
40
long fatty acids contribute to
soapy flavors when with mineral salts
41
why are free fatty acids bad in frying oils
lower smoke point
42
alcohols and sterols defining feature
>C6 fatty alcohols - have a hydroxyl group. 4 ring strucutre + hydroxyl makes it amphipathic
43
short alcohols and sterol
flavor
44
long alcohols and sterols
biologically active | ex. cholesterol
45
examples of other hydrocarbons/oxygenated derivatives
1. aliphatic hydrocarbons 2. carotenoids 3. xanthophylls 4. terpenes
46
what kind of hydrocarbon/oxygenated derivative is of highest interest for food chemists and why
terpenes. since they're build from isoprene units they are componenets of fragrant oils
47
fundamental isoprene unit
5 carbons
48
what are the components of essential oils
monoterpenes (2 isoprene units - 10C) and sesqueterpenes (3 isoprene units - 15C)
49
nutritive value of triglycerides
9kcal/g 37kJ/g source of essential fatty acids and vitamins
50
lipid function in food
1. mouthfeel - creamy/oily 2. solubitizes taste and aroma constituents of food 3. acheive a desired texture, aroma, and mouthfeel 4. emulsifiers - phospholipids
51
True or False: Lipids are classified by their hydrophobicity, insolubility in water and solubility in non-polar organic solvents?
True
52
Fats are made of a. any alcohol esterified to a fatty acid b. an alcohol with a single hydroxyl group esterified to a fatty acid c. glycerol esterified to fatty acids
c
53
A substance that stabilizes an emulsion by increasing its kinetic stability is … a. Emulgent b. Emulsifier c. Surfactant d. All e. none
B
54
Phospholipids are soluble in water and lipids because… A. Small molecular weight B. Hydrophobic and hydrophilic C. High refractive index
B
55
Derived lipids are important to food science because… a. Bioactive properties b. Nutritional value c. Functional properties d. All e. none
D
56
A diglyceride linked to a phosphate and a nitrogenous base is… a. Sphingolipid b. Phospholipid c. Glycolipid
b
57
In lecithin, the hydrophilic nitrogenous base is a. Ethanolamine b. Serine c. choline
c
58
True or false? | Ceramide is a phospholipid.
False - sphinolipid
59
Carotenoids are important because of their… a. Nutritional value as precursors of vitamin A b. Technological properties as natural food colorant c. None d. Both A and B
d
60
True or False? | HDL contains more cholesterol than LDL.
false - cholesterol/lipids are low density, so high density lipoproteins contain relatively more proteins

Food Chemistry - FDSC251 (10 decks)

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