NUTR 3210 Lecture 6: Unit 6 - Lipids

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Butyric acid is the product of bacterial action in the rumen of dairy cows (remember vfas: other saturated fa include palmitic acid with 16 carbons, no double bonds, and stearic acid, with 18 carbons. These are the two common saturated fats found in cell membranes. In saturated fas, the bonds have a regular right/left alternating angle that generates a straight molecule. Their shape has an impact on food chemistry and in the structure of cell membranes. Straight shape generates a low uidity in membranes and a high melting point in food chemistry: structure of mufas is strongly dependent on stereo-isomerization of the double bond. Natural plant and animal enzymes form cis-double bonds, making unsaturated vegetable oils liquid at room temp. So long chain saturated fats are solid at room temp and used widely in baked goods as they make a crispy/crunchy texture (rather than soft).

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