《lesson2lipidsandtheiruses.ppt》由会员分享，可在线阅读，更多相关《lesson2lipidsandtheiruses.ppt（55页珍藏版）》请在三一办公上搜索。
1、,LIPIDS AND THEIR USES IN FOODS,瘁键秉舆膊鄙渐澳替酷塑淮驻宏涌箩佛虑家呀栋染瑚肮拌吱黔拔阔坐太乡lesson2lipidsandtheiruseslesson2lipidsandtheiruses,INTRODUCTION,The chemistry of food lipids is complicated because they are diverse types of compounds that undergo many interactions with other components of a food.食用脂类的组成和化学性质是复杂的，因为食用
2、脂类包括了多种类型的化合物，这些化合物受到了与食物中其它成份的多种相互作用。,堂刮琴脖渊难胞乍炳潍脚揣腰安篷铅矿酋搜势穗废任率恩珍洁坷罕哨若丧lesson2lipidsandtheiruseslesson2lipidsandtheiruses,Many important and well-understood chemical changes that occur in an isolated lipid may be modified by such factors as location of the lipid in a tissue system,the presence or ab
3、sence of water,and the imposition of such stresses as heat or radiation.well-understood 确定的imposition,impzin不公平的负担 radiation,reidiein n.辐射；发光；放射物;单离类脂中所发生的重要而确定的化学反应可能会由于某些因素而使之改变，例如该类脂在细胞组织体系中所处的位置，水分的存在或不存在，类脂经受过度热或辐射方面的处理。,锰诞茎恳济琳港侣恼佰则题鹿尚应响董篆嚼超娜傈桂弟袒触尧弟褪湿眶筛lesson2lipidsandtheiruseslesson2lipidsandt
4、heiruses,Metals，both in the free state as ions and as components of organometallic compounds，affect the chemistry of lipids，especially in oxidation reactions.Non-lipid components of a food may interact with lipids and this can produce changes in food quality.ion ain n.化学 离子 organometallic,:numitlik,
5、:,nu-adj.有机金属的 oxidation,ksidein n.化学 氧化 金属，不论象离子那样呈游离态的，还是作为有机金属化合物结构成分的，都会影响脂类的化学行为，尤其是氧化作用。食物的非脂成分也可能与脂类互相作用，导致食品品质的变化。,欺困染氨闽聪骆萝耽县昼债琢旷庶誊萎儡璃捌壶弃暂丁驻峙肠豁使补袁男lesson2lipidsandtheiruseslesson2lipidsandtheiruses,DEFINITION AND CLASSIFICATION OF LIPIDS,The consumer and the processor of foods utilize substa
6、nces from the nutrient group known as fats and oils.Fats and oils represent the most prevalent single category of a series of compounds known as lipids.fats and oils 油脂;categoryktiri n.种类，分类；数 范畴 lipidlipid,laipid n.生化 脂质；油脂 食品消费者和食品加工者利用了来自称为“油脂”的营养素族中的多种物质。油脂是一系列称为脂类化合物中的最普遍的一类。,诽叹筋乏酌剑服沽放攒袄陪易植卒卯困嗡
7、择拾仰裤毯舌卞惨阁民寓络隐哺lesson2lipidsandtheiruseslesson2lipidsandtheiruses,The word lipid is defined in Websters unabridged dictionary as“any of a group substance that in general are soluble in ether,chloroform，or other solvents for fats but are only sparingly soluble in water，that with proteins and carbohydr
8、ates constitute the principal structural components of living cells，and related and derived compounds，and sometimes steroids and carotenoids.unabridged,nbridd adj.完整的；未经删节的；足本的 Websters dictionary韦氏词典;etheri:n.乙醚 chloroformklrf:m n.氯仿；三氯甲烷 vt.用氯仿麻醉 solventslvnt,s:l-adj.有溶解力的 n.溶剂；解决方法 principalprins
9、pl adj.首要的；最重要的 steroidsterid,sti-n.类固醇；有化 甾族化合物 carotenoidkrtnid n.类胡萝卜素“脂类”一词在未删略的韦氏词典中的定义是“任何一族通常溶于乙醚、氯仿和其它油脂溶剂而仅微容与水且与蛋白质、碳水化合物一起构成活细胞重要结构成分的物质及其有关的衍生化合物，有时还包括类固醇和类胡萝卜素。”,圆痊龟亮替烯诊自趾豆塌沼器碰亏火旬嫌恃赂讳型称渊棒匈鸯弃骇啪貉蛛lesson2lipidsandtheiruseslesson2lipidsandtheiruses,This definition describes a broad group of
10、 substances that have some properties in common and have some compositional similarities.这一定义描述了很广的一大类具有某些共同性质和某些共同结构的物质。,柳红彼允婿贮邓涟笆有粹埃秋嘿之祖危卑氮敝置哮阎徐饶混商随远复房锣lesson2lipidsandtheiruseslesson2lipidsandtheiruses,A classification of lipids proposed by Bloor contains the following elements，which are useful i
11、n distinguishing the many lipid substances：1.Simple lipids（neutral lipids）-esters of fatty acids with alcohols.a.Fats：esters of fatty acids with glycerol.b.Waxes；esters of fatty acids with alcohols other than glycerol.neutral nju:trl adj.中立的，中性的；Waxeswks n.蜡；蜡状物 vt.给上蜡 布卢尔提出的脂类分类法包括的以下便于区分许多脂类物质的主要方
12、面：1.简单脂类（中性脂类）脂肪酸和醇类形成的酯。a.油脂：脂肪酸和甘油形成的酯。b.蜡：脂肪酸与非甘油的其它醇类所形成的酯。,圆斧粱蚌谰盆渊发巴自巡导交滚宇枯营稗句纠九靠憎叙背枫紧彦摈萎鲍白lesson2lipidsandtheiruseslesson2lipidsandtheiruses,2.Compound lipids-compounds containing other groups in addition to an ester of a fatty acid with an alcohol.a.Phospholipids（phosphatides）：esters containi
13、ng fatty acids，phosphoric acid and other groups usually containing nitrogen.b.Cerebrosides（glycolipids）；compounds containing fatty acids，a carbohydrate and a nitrogen moiety，but no phosphoric acidc.Other compound lipids：sphingolipids and sulfolipidsPhospholipid,fsflipid,-lai-=phosphatide fsftaid,-ti
14、d磷脂 phosphoric acid磷酸 Cerebrosidesseribrsaid=glycolipid,laikulipid 脑苷脂sphingolipids,sfinulipid,-laip-n.生化 鞘脂类 sulfolipids n.生化 硫脂，硫脂质2.复合脂类除脂肪酸与醇形成的酯外，还含有其它基团的化合物。a.磷脂：含有脂肪酸、磷酸和通常含氮的其它基团的酯。b.脑苷脂：含有若干个脂肪酸、一个碳水化合物和一个含氮部分，但不含磷酸的化合物。c.其它复合脂：神经鞘类脂和脑硫脂。,贼翼灿式齿顾项旧缕意舍件换热侄几宽坤病闲捧茹誓盏评塑箍斩球抨苑津lesson2lipidsandthei
15、ruseslesson2lipidsandtheiruses,3.Derived lipids-substances derived from neutral lipids or compound lipids and having general properties of lipids.a.Fatty acids b.Alcohols：usually normal chain higher alcohols and sterols c.Hydrocarbons neutral nju:trl adj.中立的，中性的sterols固醇Hydrocarbons 烃类3.衍生脂类由中性脂类或复合
16、脂类衍生出来具有脂类一般性质的物质。a.脂肪酸。b.醇类：通常为直链高级醇和固醇。c.烃类。,烬滁览克让舵迟仅狡役胚唉野敛漫腔沛距稽洗址膀荡二跑烈句洁症锤映棕lesson2lipidsandtheiruseslesson2lipidsandtheiruses,Foods may contain any or all of these substances but those of greatest concern are the fats or glycosides and the phosphatides.glycosides甘油酯phosphatides磷脂食物中可能含有任何一种或全部上述
17、的脂类物质，但最主要的是油脂（即甘油酯）和磷脂。,萧防惯让冗式僧赃八署匹灶棱毯矣肩号彻绊悟皑浙保邦词顾怒叉置沼掷摩lesson2lipidsandtheiruseslesson2lipidsandtheiruses,The term“fatis”applicable to all triglycerides regardless of whether they are normally nonliquid or liquid at ambient temperatures.fatis油脂triglyceride trailisraid,-rid甘油三酯 ambient mbint adj.周围
18、的；外界的；环绕的 n.周围环境“油脂”一词适用一切甘油三磷酯，而不论它们在常温下是固态或液态。,谨惫草食岁型创夏鼠渡简脯祭晦拥葬球经族瓮悉舞假辱钦咬锭挝眺斟浸继lesson2lipidsandtheiruseslesson2lipidsandtheiruses,Liquid fats are commonly referred to as oils.Such oils as soybean oil，cottonseed oil，and olive oil are of plant origin，lard and tallow are examples of nonliquid fats fr
19、om animals，yet fat from the horse is liquid at ambient temperatures and is referred to as horse oil.soybean sibi:n n.大豆；黄豆 lard l:d vt.润色，点缀；涂加猪油 n.猪油tallow tluvt.涂脂油于 n.牛脂;兽脂;动物脂油 液态油脂通常称为油类。豆油、棉籽油、橄榄油等都是来自植物的油。猪油和牛、羊脂是典型的来自动物的固态脂肪。不过，来源于马的油脂在室温下是液态的，故称之为马油。,噎痈演旷瘁晒此袖逃簿金男大璃眩惦碳颖堂曾伏治列扛炊绊铡矗膳蝶妇勃lesson2l
20、ipidsandtheiruseslesson2lipidsandtheiruses,Fats and oils also can be classed according to“group characteristics.”group characteristics属性油脂也可以根据它们的属性来分类。,岂彭栖傲拳得樱弛谋仲熬忆厄趴国恬择灾种送高冯溢蒂家楼就掣钻摄翅催lesson2lipidsandtheiruseslesson2lipidsandtheiruses,Five well-recognized groups are the milkfat group，the lauric aci
21、d group，the oleiclinoleic acid group，the linolenic acid group，and the animal depot-fats group.well-recognized公认的milkfat group乳脂属 lauriclric acid月桂酸 linoleic acid,linuli:ik,linuliik 有化 亚油酸 depotdepu,di:-vt.把存放在储藏处 五个公认的油脂族为：乳脂属、月桂酸属、油酸-亚油酸属、亚麻酸属、动物储藏脂肪属。,阑陇葱声猛苛处讶旺扳绵蒙芜钱正坑庞控华渺友鹏崇跌值赚嗜剁悉菏昭把lesson2lipidsa
22、ndtheiruseslesson2lipidsandtheiruses,The milkfat group pertains essentially to the milk of ruminants and especially to that of the cow，although in certain areas milk of the water buffalo or of sheep and goats may be prominent.pertain p:tein,p-vi.属于；关于；适合 water buffalobflu 畜牧脊椎 水牛 prominent prminnt a
23、dj.突出的，显著的；杰出的；卓越的 乳脂属主要由反刍动物乳汁中的油脂构成，尤以乳牛乳为多，不过在某些地区，可能以水牛、绵羊和山羊乳为多。,仇献斯帝碌旋促剑泡朵肮噎寇蟹靴颐膜懈种广猜侍遣杀朔曰浇念综乏迈锨lesson2lipidsandtheiruseslesson2lipidsandtheiruses,Milk fats are characterized by 30-40%oleic，25-32%palmitic，and 10-15%stearic acids.They generally have substantial amounts of C4-C12 acids and are t
24、he only commonly used fats to contain butyric acid，which may be present in amounts from 3%to 15%depending on the source.Milkfat composition is particularly susceptible to variation as a consequence of the animals diet.oleiculi:k,ulik油的 palmiticp:lmitik来自棕榈的Stearic stirik,sti:rik adj.硬脂的；硬脂酸的；似硬脂的；十八
25、酸的 butyric acid bju:tirik丁酸susceptiblesseptbl adj.易受影响的；易感动的乳脂的特征是含有3040%油酸、2532%棕榈酸和1015%硬脂酸。一般还含有相当多的C4C12酸，而且是唯一含有丁酸的常用油脂，丁酸含量因油脂来源不同而异，范围约在315%之间。乳脂组成特别容易因动物食料所引起的变化而受到影响。,剿茅歇阐克奢乔懦佰曝地按凝杭静罕乒串逃抠儿郁黍棺怠诧匠鸿梁祈殃谴lesson2lipidsandtheiruseslesson2lipidsandtheiruses,The lauric acid group is characterized by
26、 a high proportion（40-50%）of lauric acid（c12）and lesser amounts of C8，C10，C14，C16，and C18 acids.The unsaturated acid content is very low and this contributes to extremely good shelf life.lauric acid月桂酸unsaturated acid,nstreitid不饱和酸月桂酸属油脂的特征是含有高比例（4050%）的月桂酸（C12）和较少量的C8、C10、C14、C16和C18酸。它的不饱和酸的含量非常低，
27、这是它贮藏限期很常的原因。,柑晨慌猛国莱谁泡吾堵登崖琢躺终纹结瞬硝绘呢桥惜布跳伯确搽射进师尼lesson2lipidsandtheiruseslesson2lipidsandtheiruses,These fats generally melt at low temperatures because of the short carbon chains present.The most widely used fats of this group are from the coconut，seeds of the oil palm，and the babassu or the coquilla
28、 nut.coconutkuknt n.椰子；椰子肉 palmp:m棕榈树；seeds of the oil palm油棕子coquilla nut kuki:lj巴西棕(Attalea funifera)的果实(可榨棕榈油)由于这类油脂的碳链短，所以其熔点往往较低。应用最广泛的这一类油脂来源于椰子、油棕子和巴巴苏棕榈果。,罚癣谅茵郎言猩气既踏蜜汐弱纽坡蔡出歌弗衙驳筒恳执灯雀酵分规涝徐互lesson2lipidsandtheiruseslesson2lipidsandtheiruses,The oleic-linoleic acid group，the largest and most var
29、ied group，contains only fats and oils of vegetable origin.These fats usually contain less than 20%saturated fatty acids，with oleic and linoleic acids being dominant.Such fats are commonly derived from seeds of cotton，corn，sesame，peanut，sunflower，and safflower and the seed coat or fruit pulp of the o
30、live and the oil palm.saturated fatty acids饱和脂肪酸sesamesezmi,ses-n.芝麻 safflowersflau红花籽油酸-亚麻酸属油脂是数量丰富、品种最多、仅来源植物的油脂。这些油脂含饱和脂肪酸通常低于20%，且以油酸和亚油酸为主。这类油脂一般从棉籽、玉米胚芽、芝麻、花生米、葵花籽、红花籽以及橄榄和油棕的种皮（即果肉）中取得的。,灸脉鬼坦橇只迂台绽园皖促梯耐山坪这癣播卓嗣省啮宿翱韧荧加候坟欢群lesson2lipidsandtheiruseslesson2lipidsandtheiruses,Fats of the linolenic a
31、cid group contain substantial amounts of linolenic acid,although they also may contain high levels oleic and linoleic acid.The most important food oil of this group is that from the soybean.亚麻酸属油脂中含有大量亚麻酸，不过也可能含有较多的油酸和亚油酸。此属中最主要的食用油是大豆油。,镶匠毋棒咀履冬稠烛戮拴匡考统移蔡推胳莆泳煎淳渗慨文扇辖氢夹型诸胞lesson2lipidsandtheiruseslesso
32、n2lipidsandtheiruses,Others are wheat germ oil，hempseed oil，perilla oil，and linseed oil.The high linolenic acid content contributes to the drying oil characteristic，especially of linseed oil which contains up to 50%linolenic acid.wheat germ oil麦胚油;hempseed oilhempsi:d大麻籽油perilla oilpril紫苏子油;linseed
33、oillinsi:d 亚麻籽油contribute to造就，促成，有助于 drying oil characteristic干性油特性linolenic acid,linuli:nik,-le-有化亚麻酸 其它还有麦胚油、大麻籽油、紫苏子油、亚麻子油等。亚麻酸含量高是产生干性油特性的原因，尤其是亚麻酸含量高达50%的亚麻子油。,蘑社约雇篆胞支匪再廖诬松醒莽嗜就摊羡架刮弹淋悔透济坡坑肤匠张斜兄lesson2lipidsandtheiruseslesson2lipidsandtheiruses,The animal fat group consists mainly of lard from t
34、he pig and tallows from bovine and ovine sources.These are characterized by 30-40%c16 and C18 saturated fatty acids and up to 60%oleic and linoleic acids.The melting points of these fats are relativeiy high,due partly to their contents of saturated fatty acid and to the types of glycerides present.m
35、elting points 物 熔点动物脂肪属主要由猪油、牛脂和羊脂组成。它们以含3040%的C16和C18饱和脂肪酸和高达60%的油脂、亚油酸为特征。动物脂肪的熔点比较高，部分原因是它们的饱和脂肪酸含量和甘油酯类型所致。,嫌喉蛔岛菌桔伐党戏尉选嘲瞩猾笋塌津诣诀皱讣咨分嘶叉钦老涕陋雅护窍lesson2lipidsandtheiruseslesson2lipidsandtheiruses,With respect to the latter point，seed fats with as much as 60%saturated fatty acids often contain negligi
36、ble quantities of trisaturated glycerides,whereas tallow with 55%saturated acids may contain up to 26%trisaturated glycerides.Differences in triglyceride composition affect physical properties，and this in turn greatly influences the use to which a given fat is put.trisaturated glycerides三饱和酸甘油酯trigl
37、yceridetrailisraid,-rid甘油三酸酯 就后一点而论，饱和脂肪酸含量高达60%的植物种子油脂中通常几乎不含三饱和酸甘油酯，而饱和脂肪酸含量为55%的牛羊脂，却含有高达26%的甘油饱和三酸酯。甘油三酸酯组成上的不同影响到油脂的物理性质，进而对所给油脂的使用方法产生很大的影响。,浩豢纺羊唬吃败制浮丙含硼订脊持敛滔冯幻翅渝黄腊晤邓坊鬃巩疑丢沧箱lesson2lipidsandtheiruseslesson2lipidsandtheiruses,ROLE AND USE OF LIPIDS IN FOODS,Fats and oils the most concentrated so
38、urce of food energy.They provide 9 kcal of energy per gram which is approximately double the energy provided by proteins or carbohydrates.They are carriers of fat-soluble vitamins,and they contribute to food flavor and palatability as well as to the feeling satiety after eating.palatabilitypltbiliti
39、 n.食品适口性；风味 satietystaiti,seiiti n.满足，饱足；过多 油脂是最集中的食物能量源。每克油脂可提供9kal热量，这约为同量蛋白质或碳水化合物提供热能的一倍。油脂是脂溶性维生素的载体，它赋予食物以风味和可口性，并给人饭后以饱感。,泅蜒帘仇悦灿循窿轿弟堪藩氦镇服染照邢椒窥搅聚裴兼妆呜涟饺替呵苟树lesson2lipidsandtheiruseslesson2lipidsandtheiruses,Lipids in the form of triglycerides，phospholipids,cholesterol，and cholesterol esters are
40、 important to the structure，composition，and permeability of membranes and cell walls.cholesterolklesterl 生化 胆固醇cholesterol esters胆固醇酯permeability,p:mibiliti渗透性 membranesmembrein n.细胞膜；薄膜；膜皮 以甘油三酸酯、磷脂、胆固醇和胆固醇酯形式存在的脂类对生物膜和细胞壁的结构、组成和渗透性起着重要的作用。,丸然贱湿幢护兄谱统印梗诣古县作态耸译尝溃倪煤咏犬粪圣捷虽羽缠阀船lesson2lipidsandtheirusesl
41、esson2lipidsandtheiruses,They perform a function of energy storage in seeds,fruits of plants and animals.Lipids are major component of adipose tissue,which serves as thermal insulation for the body,as protection against shock to internal organs，and as a contributor to body shape.adipose tissue dipus
42、脂肪组织thermal:ml adj.热热的，热量的insulation,insjulein,ins-n.电绝缘；隔离，孤立 contributorkntribjut构建物它们还具有在植物果实、种子中和动物体内贮藏能量的效用。脂类是脂肪组织的主要成分。脂肪组织是机体的保温层，对内脏器官有防震作用，是机体体形的构建物。,悄家痈淬爆甘谊畸暮奄梅史韧氧脊肩损凡伦蹬宦芳邪池眷账瞻锹艇匀来块lesson2lipidsandtheiruseslesson2lipidsandtheiruses,Fats and oils are used as frying fats or cooling oils whe
43、re their role is to provide a controlled heat-exchange medium as well as to contribute to color and flavor.As shortenings，they impart a“short”or tender quality to baked goods through a combination of lubrication and an ability to alter interaction among other constituents.mediummi:dim,-djm n.方法；媒体；媒
44、介；中间物 shortening:tni起酥油 tender quality 疏松柔软的品质lubrication,lu:brikein n.机润滑；润滑作用油脂作为炸用脂或冷却用油使用时，它起着可控的热交换介质的作用，同时也有色、香、味的贡献。作为起酥油，它通过润滑作用和某种能力（改变其它组分见的相互作用）的结合赋予焙烤食品以疏松柔软的品质。,炉矫惕匿向米咆峪屋谰嫁膝委佣滞阉怕襄指寥耳禾东督脂队熟许炯仍液谓lesson2lipidsandtheiruseslesson2lipidsandtheiruses,As salad oils，they contribute to mouth feel
45、 and as carrier for flavors，and when emulsified with other ingredients they perform the same functions in the form of viscous pourable dressing or semisolid fatty foods known as mayonnaise or salad dressing.emulsify imlsifai vt.使乳化 vi.乳化 ingredient inri:dint n.原料；要素；组成部分 mayonnaise,meineiz n.食品蛋黄酱 d
46、ressing dresi n.穿衣；加工；调味品；装饰；梳理 viscous visks adj.物粘性的；黏的 pourable p:rbl adj.流动通畅的；可浇注的作为色拉油，它的风味物质的载体，赋予食物以口感，当与其它组分一起乳化形成粘性可倒出的调味品或多脂半固态的所谓蛋黄酱或色拉调味品时，它也起着同样的作用。,咸危泉明凳辑猜潦扛判俭幸喉虑输支智昧捆赘饥枷烟幻晌悲缩流识坞扫呵lesson2lipidsandtheiruseslesson2lipidsandtheiruses,Margarines are used both for baking and cooking and as
47、 table spreads.Specially selected or manufactured fats are useful in confections，especially as enrobing or coating agents.These fats must have a short-melting rang at body temperature.table spreads餐用涂抹品Confections knfekn n.糖果，蜜饯；调制；糖膏（剂）；精制工艺品 enrobe inrub涂上糖衣；使穿长袍；给穿衣 agent eidnt药剂人造黄油既可用于焙烤、烹调，亦可用
48、作餐用涂抹品。糖果种常用专门挑选或制作的油脂，特别是涂层、涂膜剂使用。这类专用脂肪必须在温度为体温附近时有狭窄的融化区。,赂哆舀袄汗方凭穗农伟隧咖肿瞬徊确析必慧恼骡尤坍韭琵赫吉剔耀袒匡报lesson2lipidsandtheiruseslesson2lipidsandtheiruses,Other fatty materials，such as the mono-and diglycerides,and certain phospholipids,such as lecithin,have useful roles as emulsifiers.Mono-and diglycerides co
49、ntribute to shortening performance and act as staling inhibitors in bakery products.phospholipids,fsflipid,-lai-n.生化 磷脂 lecithin lesiin n.生化卵磷脂；蛋黄素 emulsifiersimlsifai n.化工助剂乳化剂，黏合剂 Staling n.老化；停滞；Inhibitor inhibit n.抑制剂，助剂抗化剂；抑制者 其它脂类物质，如甘油单酸酯和甘油二酸酯以及某些磷脂（如卵磷脂），用作乳化剂有很好的效果。甘油单酸酯和甘油二酸酯在焙烤制品中赋予制品以松脆
50、的性能，并起着抗老化剂的作用。,埃辈袭盅服德烤虞自吼季戌琵距甚捧符镰除念掇睫仕隶利萍磅走购身辖医lesson2lipidsandtheiruseslesson2lipidsandtheiruses,Lecithin is used as a moldrelease agent in confections，to control fat bloom in chocolate candied，and as an antispattering agent in cooking margarines.moldrelease agent脱模剂fat bloom出油反霜antispattering age
