1. Digestion of Triglyceride
1.1. Three carbon atoms in the triglyceride are named sn1,sn2,sn3
1.2. Specific lipase and other lipase hydrolize the fatty acids in positon 1 and 3
1.3. fatty acid in position no 2 is a Monoglycerol and the body absorbs it like that.
2. Fat Digestion
2.1. Digestion of fat begins in the mouth where lingual lipase breaks down the short chain lipids in to diglycerides
2.2. Fats are mainly broken down in the small intestine , when fat is presented there the intestines produce hormone that stimulate the release of pancreatic lipase from the pancreas and ( bile acid from the liver
2.3. That helps in the emuslification of fats for the absorbtion of fatty acids . Complete digestion of a molicule of fat ( a triglyceride) results in 3 fatty acid molicules and one glycerol molicule.
3. Free Fatty Acids
4. Properties
4.1. Group of organic compounds with a oily greasy or waxy consistency
4.2. Insoluble
4.3. Water repelling
5. Diglyserids
5.1. Glyceride consisting of two fatty acid chains
5.2. E 471- Mono and diglycerides of fatty acids
6. Monglyserids
6.1. 1 monoacylglycerol
6.1.1. Depending on esterbond
6.2. 2 monoacylglycerol
6.3. Are formed by release of a fatty acid from diacylglycerol
6.4. E 471- Mono and diglycerides of fatty acids
7. Not soapable
7.1. Squaleln
7.2. Kolesterol
7.3. Steroid hormones
7.4. Gallsalts
7.5. Karotenoids
7.6. Fat soluable vitamins
8. Soapable
8.1. Triglycerides
8.2. Phorfolipids
8.3. Glycolipids
8.4. Vaxes
9. Orka
9.1. Fat 9 kcal/g 39 Kj/kg
9.2. Protein 5,5 kcal/g 24 Kj/kg
9.3. Karbohydrat 4 kcal/g 17 Kj/kg
10. Types
10.1. Neutral oils and fats
10.1.1. Tryglycerides
10.1.1.1. Is a singlular molicule of fat.
10.1.1.2. Made from Glycerol and any three fatty acids
10.1.2. Oils (liquid)
10.2. Phospholipids
10.2.1. Consist of organic group, phosphate group, glycerol and fatty acid
10.2.2. Hydrophilic head and hydrophobic tail (polar molicules) form a lipid bilayer- plasma membrane
10.2.3. 2 fatty acids + Phosphate molecule attached to Glycerol
10.2.4. Phosphate soluable in water -
10.2.5. Fatty acid Insoluble in water
10.2.5.1. Therefore is a gram of fat one gram
10.2.5.2. Carbohydrate gram can hold 2 gram of water
11. Fat inhold i fisk
11.1. Cod, haddock, ling , tusk, saithe
11.1.1. 0,8% í fillet
11.1.1.1. 87% phosfolipids
11.1.1.2. 1,6% tryglyserids
11.1.1.3. 9,7% kolesterol
11.1.2. up to 70% in liver
11.2. Redfish, Salmon, Silversmelt , halibut
11.2.1. from 3-7 %
11.3. Herring , mackerel, greenland halibut
11.3.1. Fat fishes up to 30% fat
11.3.1.1. about 24% phosfolipids
11.3.1.2. about 71% triglyserids
11.3.1.3. 4,6% kolesterol