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samenvatting food science 1.2 deelvak: chemie
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Food science 1.2 - Chemie –Samenvatting
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Week 1...................................................................................................................................................4
Programma........................................................................................................................................4
Lesdoelen...........................................................................................................................................4
Esters.................................................................................................................................................4
Hogere carbonzuren ( n > 15): vetzuren............................................................................................4
Isomerie.............................................................................................................................................5
Notatie plaats dubbele binding1........................................................................................................7
Notatie plaats dubbele binding2........................................................................................................7
Vetzuurnotatie...................................................................................................................................8
Geconjugeerd linolzuur CLA...............................................................................................................8
Veel voorkomende vetzuren in enkele eetbare vetten en oliën.....................................................10
Vetzuurfamilies en omzettingen1 - belangrijk.................................................................................10
enkele soorten vetten......................................................................................................................11
Vetzuurfamilies en omzettingen2....................................................................................................11
Margarine/halvarine productie........................................................................................................12
Bewerkingen margarine/halvarine productie .............................................................................12
Waarom toepassing interesterificatie in levensmiddelen?..............................................................13
Toepassing levensmiddelenindustrie: vetharding of hydrogeneren................................................13
Partieel hydrogeneren: transvetzuren.........................................................................................13
Smeltpunt/smelttraject...................................................................................................................14
Smeltpunt factoren vetten...........................................................................................................14
Week 2.................................................................................................................................................15
Tellingen..........................................................................................................................................15
Short chain fatty acids (SCFAs).........................................................................................................15
Vetbederf.........................................................................................................................................16
Bederf van levensmiddelen.............................................................................................................16
Hydrolyse.....................................................................................................................................16
Oxidatie door luchtzuurstof.........................................................................................................16
Oxidatie door O2 op drie manieren af te remmen.......................................................................18
Oxidatie door schimmels ............................................................................................................18
Lipidehydrolyse en oxidatie.............................................................................................................18
, Bederf van frituurvetten..................................................................................................................19
DPTG-gehalte omhoog : polimerisatie.........................................................................................19
Consumeren van te grote hoeveelheid (ver) geoxideerde vetten/oliën (lezen)..........................19
Oxidatieve stress..............................................................................................................................20
Bekende antioxidanten....................................................................................................................20
Supplementen nadelig! (lezen)....................................................................................................20
Week 3.................................................................................................................................................21
Leerdoelen.......................................................................................................................................21
programma......................................................................................................................................21
Herkennen verzadigde/onverzadigde formules...............................................................................21
Soorten vetten.................................................................................................................................21
Fosfolipiden....................................................................................................................................22
Lecithine in eidooier........................................................................................................................22
Sfingolipiden....................................................................................................................................22
L-alfa of L-dextro..............................................................................................................................23
L-alfa-aminozuur bij verschillende pHs........................................................................................23
Aminozuren in groepen..................................................................................................................23
Basische aminozuren.......................................................................................................................24
Aromatische aminozuren.................................................................................................................24
Vertakte keten aminozuren.............................................................................................................24
Zwavelhoudende aminozuren.........................................................................................................24
(Overige aminozuren)......................................................................................................................25
Essentiële aminozuren.....................................................................................................................25
Volgens Paul insel: nutrition........................................................................................................25
Volgens Tom coultate: Food........................................................................................................25
Structuren van aminozuren.............................................................................................................27
Vormen van een peptidebinding bij eiwitten...................................................................................27
Verschillende bindingen..................................................................................................................27
Hydrofobe interacties..................................................................................................................27
Zuur base interactie.....................................................................................................................28
Zwavelbruggen............................................................................................................................28
Waterstofbruggen........................................................................................................................28
Week 4.................................................................................................................................................29
Leerdoelen.......................................................................................................................................29
Houdbaarheid en bederf van ei.......................................................................................................29
samenstelling ei...............................................................................................................................29
2
, Maillardreactie.................................................................................................................................29
Week 5.................................................................................................................................................30
Leerdoelen.......................................................................................................................................30
Vormen van isometrie....................................................................................................................30
Gepolariseerd licht...........................................................................................................................30
Optisch actieve stoffen....................................................................................................................30
Polarimeter......................................................................................................................................32
Optisch actieve stoffen oefenen......................................................................................................32
Stoffen met meer dan één C* atoom ..........................................................................................34
Inwendig spiegelvlak....................................................................................................................34
Mesovorm....................................................................................................................................35
Racemisch mengsel......................................................................................................................35
Functionaliteit optische isomerie.................................................................................................35
Regels voor D/L................................................................................................................................36
D-glucose vs D-galactose.............................................................................................................37
D-Glucose = referentie.................................................................................................................37
Week 6.................................................................................................................................................38
Leerdoelen.......................................................................................................................................38
Alfa of Beta (cyclo) // Dextro (open)................................................................................................38
Week 7.................................................................................................................................................39
Redox reacties.................................................................................................................................39
Reducerende alkanalen (aldehyden)...........................................................................................39
Reducerende suikers.......................................................................................................................39
Maillard reactie................................................................................................................................40
Epimeren van D cycloglucose..........................................................................................................40
DE-waarde.......................................................................................................................................41
3
, Week 1
Programma
1. Herhaling esters
2. Glyceryltri-esters
3. vetzuurfamilies + omzettingen
4. margarine productie: 3 processen
a. Hydrogeneren
b. Fractioneren
c. Omesteren
5. smeltpunt en smelttraject vetzuren en vetten
Lesdoelen
Vetten kunnen indelen in categorieën op basis van structuur
Benoemen van omzettingen binnen vetzuurfamilies
Herkent de vetzuurnotatie en kan deze toepassen
Benoemen van eigenschappen van vetten
Kan de structuur van geconjugeerd linolzuur (CLA) herkennen en benoemen wat het verschil
is met andere vetzuren.
Esters
Alcohol + carbonzuur à ester + water
Bijv propaan – 2 – ol met ethaanzuur:
Hogere carbonzuren ( n > 15): vetzuren
- Verzadigde vetzuren: Er geldt : CnH2n+1COOH
- Onverzadigde vetzuren: één of meerdere dubbele bindingen in de koolstofketen.
(Formules én namen uit je hoofd leren: )
Naam Formule aantal Smeltpunt ( C )
dubbele bindingen
PALMITINEZUUR C15H31COOH 0 62.9
STEARINEZUUR C17H35COOH 0 69.3
OLIEZUUR C17H33COOH 1 13.4
LINOLZUUR C17H31COOH 2 – 5.0
LINOLEENZUUR C17H29 COOH 3 – 11.0
4
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