Food Chemistry Chapter 17 in Green / Damjii F.1: Food Groups.
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Transcript of Food Chemistry Chapter 17 in Green / Damjii F.1: Food Groups.
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Food Chemistry Chapter 17 in Green / Damjii
F.1: Food Groups
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Homework
• Read F1 – Food Groups - pp. 475-476• Do Qs 1-6 • on p 490
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F.1: Food Groups
• F.1.1: Distinguish between a food and a nutrient
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Food
• Any substance we deliberately take into our mouths and swallow.
• Any natural or artificial material intended for human consumption
• Contains one or more nutrients
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Nutrient
Component of food that is used by the body to • provide energy• Aide in growth and/or repair of tissue
A lack of these nutrients may cause • malnutrition
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Major Nutrients
• Lipids• Carbohydrates• Proteins
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Other Nutrients
• Vitamins• Minerals• Water
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F.1: Food Groups
• F.1.2: Describe the chemical composition of lipids (fats and oils), carbohydrates, and proteins.
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Major Nutrient - Lipids
Fats and Oils are…• Source of Energy• Vital in constructing cell membranes
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Major Nutrient - Lipids• Contain C, H, O• Esters of glycerol and 3 fatty acids– Aka triglycerides
http://www.ilri.org/infoserv/webpub/fulldocs/ilca_manual4/images/fig_pg9.gif
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Triglycerides“R” group can be…• SATURATED (no double or triple bonds)
– Tend to be SOLIDS at room temperature– Tend to come from animal products– “Fat”
• Unsaturated (has one double or triple bond)– Tend to be LIQUIDS at room temperature– Tend to come from plant material– “Oil”
• Polyunsaturated (has multiple double or triple bonds)
Nature of “R” group determines physical and chemical properties.
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Which of these lipids is saturated?
Unsaturated? Polyunsaturated?
A
B
C
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Which of these lipids is saturated?
Unsaturated? Polyunsaturated?
http://wpcontent.answers.com/wikipedia/commons/thumb/b/be/Fat_triglyceride_shorthand_formula.PNG/220px-Fat_triglyceride_shorthand_formula.PNG
http://www.biology.lsu.edu/introbio/Link2/triglyceride.gif
http://www.chm.bris.ac.uk/motm/ethylacetate/triglyceride.gif
Citations for images on previous slide
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What about this one?
http://www.bio.miami.edu/~cmallery/150/chemistry/c4x5fatmolecule.jpg
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Which of these lipids is saturated? Unsaturated?
Polyunsaturated?
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Major Nutrient - Carbohydrates
Carbohydrates are…• Source of Energy• Vital in cell construction
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Major Nutrient - Carbohydrates
• Empirical Formula = CH2O
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Major Nutrient - Carbohydrates
• Simple Carbohydrates • Monosaccharides = (CH2O) n>2 = simplest
carbohydratesEx: Glucose
fructose
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Major Nutrient - Carbohydrates• Disaccharide – formed from condensation of 2
monosaccharides.
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Major Nutrient - Carbohydrates• Polysaccharides – formed from condensation
of many monosaccharides.Starch
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Major Nutrient - ProteinsProteins …• build up, maintain, and replace tissues
(muscles, organs, imunne system) in your body • Primary component in hair and nails• make enzymes, hormones, and other body
chemicals• building block of bones, muscles, cartilage, skin,
and blood.
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Major Nutrient - Proteins• Contain C, H, O, and N…
– And some contain P and S• Are polymers of amino acids• 22 important amino acids
– 13 body makes, 9 are “essential”
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Major Nutrient - Proteins
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Major Nutrient - Proteins
The R groups represent side chains of the amino acids involved and can be the same or different.
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Food Chemistry Chapter 17 in Green / Damjii
F.2: FATS AND OILS
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• Read F2 – Fats and Oils - pp. 476-477• Do Q 7-11• on p 491
Homework (Done in advance!)
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F.2: Fats and Oils• F.2.1: Describe the difference in structure
between saturated and unsaturated (mono- and poly-unsaturated) fatty acids
Remember… 3 molecules of fatty acids react with 1 molecules of glycerol to form a lipid
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F.2: Fats and Oils• F.2.2: Predict the degree of crystallization
(solidification) and melting point of fats and oils from their structure, and explain the relevance of this property in the home and in industry.
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F.2: Fats and Oils• Melting point and hardness (degree of
crystallization) depend on– Length of hydrocarbon chain
• Longer chain = greater molar mass = more vdW forces = higher mp
– Degree of unsaturation• More double bonds = crooked chains = less contact =
fewer vdW forces = lower mp
– Cis or trans conformation• more cis = more crooked chains = less contact = fewer
vdW forces = lower mp• more trans = less crooked chains = more contact = more
vdW forces (compared to cis) = higher mp
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Triglycerides• SATURATED (no double or triple bonds)– Tend to be SOLIDS at room temperature– Tend to come from animal products– “Fat”– Examples:• Coconut oil• Butter • lard
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Triglycerides• Unsaturated (has one double or triple bond)
– Tend to be LIQUIDS at room temperature– Tend to come from plant material– “Oil”– Examples
• Olive oil• Canola oil• Peanut oil
• Polyunsaturated (has multiple double or triple bonds)– Example
• Sunflower oil• Corn oil• Fish oil
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F.2: Fats and Oils• F.2.3: Deduce the stability of fats and oils
from their structure.• Unsaturated– More reactive, less stable– C=C double bond reacts with oxygen (auto-
oxidation)• Especially in sunlight (photo-oxidation)• Margarine gets discolored
– Hydrogenation– Degradation by microbes
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F.2: Fats and Oils
• F.2.4: Describe the process of hydrogenation of unsaturated fats.
Hydrogenation• Addition of hydrogen– Hydrogen @ high pressure– Temp ~ 200 C– Nickel catalyst
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F.2: Fats and OilsF.2.5: Discuss the advantage and disadvantages
of hydrogenating fats and oils. • A hydrogenated product is
– more saturated… or fully saturated…– semi-solid or solid…
• Advantages of a hydrogenated product is– Form is more convenient for some cooking
techniques– More stable (rate of oxidation is decreased)– Texture can be controlled ( hardness / plasticity)
can be controlled
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F.2: Fats and OilsDisadvantages: …. health related• Mono- and poly-unsaturated are healthier for
the heart than saturated fat.• Partial hydrogenation can form trans-fats– trans-fats don’t occur naturally – difficult to
metabolize– accumulate in fatty tissues of body– Increase levels of LDL chloesterol (associated with
atherosclerosis… strokes… heart problems)
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What is this?
Olestra – a fat substitute that isnot digested by the body
Copyright © 1997 by Daniel J. Berger.
http://images.google.com/imgres?imgurl=http://www.bio.davidson.edu/people/midorcas/animalphysiology/websites/2005/castle/olestra.jpg&imgrefurl=http://www.bio.davidson.edu/people/midorcas/animalphysiology/websites/2005/castle/page2.htm&usg=__Cs_ytB4MhyvgZs-tnVxiYR1rCrM=&h=360&w=341&sz=16&hl=en&start=11&um=1&itbs=1&tbnid=24-OiiaHITJTsM:&tbnh=121&tbnw=115&prev=/images%3Fq%3Dunsaturated%2Bfat%2B(ester)%26um%3D1%26hl%3Den%26safe%3Dactive%26rlz%3D1R2RNTN_enUS347%26tbs%3Disch:1