Food Lipids: Chemistry, Nutrition, and Biotechnology

Food Lipids: Chemistry, Nutrition, And Biotechnology......Page 2
Food Science And Technology......Page 4
Preface To The Second Edition......Page 10
Preface To The First Edition......Page 12
Contents......Page 14
Contributors......Page 17
I. DEFINITIONS OF LIPIDS......Page 20
Contents......Page 0
II. LIPID CLASSIFICATIONS......Page 21
A. Standard IUPAC Nomenclature of Fatty Acids......Page 22
B. Common (Trivial) Nomenclature of Fatty Acids......Page 24
C. Shorthand (w) Nomenclature of Fatty Acids......Page 25
2. Unsaturated Fatty Acids......Page 27
4. trans Fatty Acids......Page 32
7. Hydroxy and Epoxy Fatty Acids......Page 35
8. Furanoid Fatty Acids......Page 38
B. Acylglycerols......Page 39
C. Sterols and Sterol Esters......Page 42
D. Waxes......Page 45
E. Phosphoglycerides (Phospholipids)......Page 48
H. Sphingolipids......Page 49
1. Vitamin A......Page 50
J. Hydrocarbons......Page 53
REFERENCES......Page 57
II. PHOSPHOLIPID CLASSIFICATION......Page 60
A. Membrane Permeability......Page 62
B. Membrane Fluidity......Page 64
C. Phase Transitions......Page 65
D. Membrane Lipid – Protein Interactions......Page 66
E. Membrane Deterioration and Associated Quality Losses in Food......Page 67
A. Chemical Hydrolysis......Page 68
VII. HYDROGENATION OF PHOSPHOLIPIDS......Page 69
IX. HYDRATION......Page 70
A. Ions......Page 72
XI. OXIDATION......Page 73
REFERENCES......Page 75
II. EMULSIONS......Page 82
A. Molecular Characteristics......Page 84
1. Critical Micelle Concentration......Page 85
4. Surface Activity and Droplet Stabilization......Page 86
2. Hydrophile Ò Lipophile Balance......Page 87
3. Molecular Geometry and Phase Inversion Temperature......Page 89
4. Other Factors......Page 90
A. Molecular Characteristics......Page 91
1. Emulsification......Page 92
2. Thickening and Stabilization......Page 93
3. Gelation......Page 95
V. EMULSION FORMATION......Page 97
A. Physical Principles of Emulsion Formation......Page 99
B. Role of Emulsifiers......Page 100
2. Colloid Mills......Page 101
4. Ultrasonic Homogenizers......Page 102
8. Choosing a Homogenizer......Page 103
VI. EMULSION STABILITY......Page 104
1. van der Waals Interactions......Page 105
3. Hydrophobic Interactions......Page 106
5. Overall Interaction Potential......Page 107
B. Mechanisms of Emulsion Instability......Page 108
1. Creaming and Sedimentation......Page 109
2. Flocculation and Coalescence......Page 110
3. Partial Coalescence......Page 112
5. Phase Inversion......Page 113
A. Dispersed Phase Volume Fraction......Page 114
B. Droplet Size Distribution......Page 115
D. Physical State......Page 116
E. Creaming and Sedimentation Profiles......Page 117
REFERENCES......Page 118
A. Introduction......Page 122
1. Physical Properties of Waxes......Page 123
3. Properties of Important Naturally Occurring Waxes......Page 124
C. Isolation, Separation, and Analysis of NaturalWaxes......Page 125
2. Separation......Page 126
D. Biosynthesis of NaturalWaxes......Page 128
A. Introduction......Page 129
1. Cholesterol Biosynthesis......Page 131
2. Biosynthesis of Plant Sterols......Page 134
C. Regulation of Sterol Biosynthesis in Animals......Page 136
D. Cholesterol Metabolism......Page 139
E. The Chemistry of Vitamin D and Related Sterols......Page 141
1. Extraction of Sterols......Page 143
2. Isolation of Sterols......Page 144
REFERENCES......Page 146
I. INTRODUCTION......Page 152
A. Sample Preparation......Page 154
C. Lipid Extraction with Solvents......Page 155
2. Extraction Methods with Single Organic Solvent......Page 156
3. Methods Using Organic Solvent Combination......Page 157
4. Methods Using Nonorganic Solvents......Page 159
3. Physical Methods......Page 160
E. Removal of Nonlipid Contaminants from Lipid Extracts and Other Practical Considerations......Page 161
C. Near-Infrared Spectroscopy......Page 162
G. X-Ray Absorption......Page 163
2. Free Fatty Acid Content......Page 164
B. Chromatographic Procedures for Lipid Characterization......Page 165
1. Column Chromatography......Page 166
3. High-Performance Liquid Chromatography......Page 168
5. Thin-Layer Chromatography......Page 170
2. Infrared Absorption Spectroscopy......Page 174
3. Nuclear Magnetic Resonance Spectroscopy......Page 176
4. Mass Spectrometry......Page 177
D. Enzymatic Methods......Page 178
REFERENCES......Page 179
I. INTRODUCTION......Page 188
1. Conventional IR Methods......Page 189
2. \"Ratioing\" of Single-Beam FTIR Spectra......Page 192
C. High-Resolution 13C NMR Spectroscopy......Page 194
III. ANALYSIS USING CHROMATOGRAPHY......Page 195
2. Separations Using Capillary Columns......Page 196
4. Relative Response Factors......Page 199
B. Thin-Layer Chromatography......Page 200
2. Silver Ion HPLC......Page 201
A. Ozonolysis/Gas Chromatography......Page 202
V. ANALYSIS USING HYPHENATED TECHNIQUES......Page 204
A. GC-FTIR......Page 205
B. GC-EIMS......Page 207
C. SFC-FTIR......Page 208
D. LC-MS......Page 211
A. Dietary Recommendations......Page 212
C. trans Content of Food Products......Page 213
REFERENCES......Page 214
1. Physical Changes......Page 224
2. Chemical Changes......Page 226
B. Factors Affecting Oil Decomposition......Page 228
A. Volatile Decomposition Compounds......Page 230
IV. MEASUREMENT OF DECOMPOSITION PRODUCTS: SIGNIFICANCE, ADVANTAGES, LIMITATIONS......Page 231
A. Nonvolatile Decomposition Products......Page 232
1. Peroxides......Page 234
2. Volatile Compounds......Page 235
3. Sensory......Page 236
REFERENCES......Page 237
II. OIL RECOVERY......Page 242
A. Extraction of Oil from Oilseeds......Page 243
1. Seed Storage......Page 245
3. Dehulling......Page 248
4. Hard Screw Pressing......Page 252
5. Prepress Solvent Extraction......Page 253
6. Direct Solvent Extraction......Page 254
8. Oil and Meal Storage......Page 260
B. Extraction of Oil-Bearing Fruits......Page 262
C. Recovery of Animal Fats and Marine Oils......Page 263
B. Degumming......Page 264
C. Neutralization (Alkali Refining)......Page 269
F. Bleaching......Page 271
G. Dewaxing......Page 273
H. Deodorization......Page 274
I. Physical Refining......Page 277
1. Winterization......Page 279
2. Fractional Crystallization......Page 280
1. The Process......Page 281
2. Selectivity......Page 282
3. Isomerization......Page 283
4. Effects on Physical and Functional Properties......Page 284
V. STABILIZING PHYSICAL FORMS......Page 285
B. Postprocessing Tempering......Page 286
A. Expander Preparation......Page 287
B. Alternative Solvents for Extraction......Page 288
E. Supercritical Fluid Refining......Page 289
REFERENCES......Page 290
A. Supercooling......Page 294
B. Nucleation......Page 295
C. Crystal Growth......Page 296
D. Crystal Geometry......Page 297
E. Crystal Polymorphism and Habit......Page 298
A. Lipid Classification......Page 299
B. Triacylglycerol Crystal Packing Structure......Page 300
III. POLYMORPHISM AND PHASE BEHAVIOR OF NATURAL FATS......Page 302
A. Nomenclature......Page 303
B. Phase Behavior......Page 306
C. Milk Fat......Page 307
F. Liquid Oils......Page 308
1. Cocoa Butter Polymorph Nomenclature......Page 309
2. Polymorphic Formation and Transformation in Pure Cocoa Butter......Page 310
3. Natural Fat Mixtures and Polymorphism......Page 311
4. Effects of Emulsifiers and Other Additives......Page 312
5. Intrinsic \"Seeding\" and Cocoa Butter Crystallization......Page 313
REFERENCES......Page 315
II. LIPID COMPOSITION......Page 320
IV. THE FOUR FACES OF INTERESTERIFICATION......Page 321
C. Precautions......Page 322
VI. REACTION MECHANISMS......Page 324
A. Carbonyl Addition Mechanism......Page 325
B. Claisen Condensation......Page 327
A. Random Interesterification......Page 328
C. Continuous Interesterification......Page 330
D. Regioselectivity in Interesterification......Page 331
E. Directed Interesterification......Page 332
VIII. KINETICS OF CHEMICAL INTERESTERIFICATION......Page 334
IX. ASSESSING THE EFFECTS OF INTERESTERIFICATION ON LIPID PROPERTIES......Page 335
2. Dropping Point......Page 337
4. Differential Scanning Calorimetry......Page 338
7. Polarized Light Microscopy......Page 339
X. APPLYING INTERESTERIFICATION TO FOOD LIPIDS......Page 340
A. Shortening......Page 341
C. Palm Oil and Palm Kernel Oil......Page 342
D. Milk Fat......Page 343
E. Fat Substitutes......Page 344
XI. OXIDATIVE STABILITY......Page 345
XII. NUTRITIONAL CONSEQUENCES OF INTERESTERIFICATION......Page 346
XIV. PERSPECTIVES......Page 347
REFERENCES......Page 348
I. INTRODUCTION......Page 354
III. SINGLET OXYGEN FORMATION......Page 355
IV. TYPE I AND TYPE II PATHWAYS OF EXCITED TRIPLET SENSITIZER......Page 358
VI. REACTIONS OF SINGLET OXYGEN......Page 360
VIII. COMPARISON OF SINGLET OXYGEN AND TRIPLET OXYGEN OXIDATION WITH FATTY ACIDS......Page 362
IX. DECOMPOSITION OF HYDROPEROXIDES......Page 365
X. FLAVOR PROPERTIES OF VOLATILE COMPOUNDS FROM OIL OXIDATION......Page 366
XI. SINGLET OXYGEN OXIDATION OF SOYBEAN OIL......Page 368
XII. SINGLET OXYGEN QUENCHING MECHANISMS......Page 373
XIII. CAROTENOIDS......Page 374
XIV. TOCOPHEROLS......Page 375
XV. DETERMINING QUENCHING MECHANISMS......Page 376
REFERENCES......Page 379
II. BASIC CHEMISTRY OF LIPID OXIDATION......Page 384
B. Propagation......Page 386
A. Muscle Structure and Function......Page 387
C. Variability Between and Within Muscles......Page 388
1. Fatty Acid Unsaturation......Page 390
2. Lipid Composition of Muscle......Page 391
3. Susceptibility of Lipid Classes to Oxidize......Page 392
4. Susceptibility to Oxidation of Membrane Lipids......Page 393
1. Transition Metal Ions......Page 394
2. Singlet Oxygen Generation Systems......Page 396
3. Enzymic Initiation Systems......Page 397
1. Tocopherol......Page 398
2. Ascorbic Acid......Page 400
3. Carotenoids......Page 401
6. Flavonoids and Phenolic Acids......Page 402
7. Antioxidant Enzymes......Page 403
G. Mathematical Modeling......Page 404
A. Rinses......Page 405
D. Mincing......Page 406
2. Nitrite-Free Curing Agents......Page 407
H. Heating/Cooking......Page 408
J. High Pressure......Page 409
M. Glazing......Page 410
O. Packaging......Page 411
REFERENCES......Page 412
I. INTRODUCTION......Page 432
A. Peroxisomal b-Oxidation......Page 433
2. The b-Oxidation Reaction Sequence......Page 434
B. Mitochondrial b-Oxidation......Page 437
1. Linoleic Acid......Page 440
2. Ricinoleic Acid......Page 442
4. Branched Fatty Acids......Page 444
III. a-OXIDATION......Page 445
A. w-Oxidation......Page 449
B. In-Chain Oxidation/Midchain Hydroxylation......Page 450
A. Oxylipin/Lipoxygenase Pathway......Page 451
1. Lipoxygenase (LOX)......Page 452
2. Hydroperoxide Metabolism......Page 458
3. Hydroperoxide-Dependent Metabolism: Peroxygenase/Epoxygenase Pathways......Page 468
REFERENCES......Page 470
I. INTRODUCTION......Page 484
1. Changes in Reactants......Page 485
2. Weight Gain......Page 486
4. Peroxide Value......Page 487
5. Active Oxygen and Oil Stability Index/Rancimat Methods......Page 488
6. Conjugated Dienes......Page 489
B. Secondary Changes......Page 490
1. 2-Thiobarbituric Acid Value......Page 491
3. p-Anisidine Value......Page 492
5. Carbonyls......Page 493
6. Hydrocarbons and Fluorescent Products......Page 494
III. MEASUREMENT OF FRYING FAT DETERIORATION......Page 495
A. ESR Spectroscopy......Page 497
C. Chemiluminescence Spectroscopy......Page 498
D. NMR Spectroscopy......Page 499
E. Chromatographic Techniques......Page 501
REFERENCES......Page 502
I. INTRODUCTION......Page 508
1. Primary Antioxidants......Page 509
2. Secondary Antioxidants......Page 511
III. SYNTHETIC AND NATURAL ANTIOXIDANTS......Page 513
1. Butylated Hydroxyanisole......Page 514
3. Tertiary Butylhydroxyquinone......Page 517
B. Natural Antioxidants......Page 518
1. Tocopherols and Tocotrienols......Page 519
3. Carotenoids......Page 521
5. Proteins and Related Substances......Page 524
6. Maillard Reaction Products......Page 525
11. Antioxidants in Plants......Page 526
12. Nutritional Aspects......Page 530
REFERENCES......Page 531
I. INTRODUCTION......Page 536
II. INACTIVATION OF FREE RADICALS......Page 537
A. Tocopherols......Page 538
B. Synthetic Phenolics......Page 542
D. Plant Phenolics......Page 546
E. Carotenoids......Page 547
F. Water-Soluble Free Radial Inactivators......Page 548
A. Control of Prooxidant Metals......Page 549
B. Control of Singlet Oxygen......Page 551
B. Peroxides......Page 552
C. Photoactivated Sensitizers......Page 553
VI. SURFACE-ACTIVE ANTIOXIDANTS AND PHYSICAL EFFECTS......Page 554
REFERENCES......Page 556
I. FATS AND OILS IN HUMAN HEALTH......Page 562
II. LIPIDS AND CARDIOVASCULAR DISEASE......Page 563
III. LIPIDS AND CANCER......Page 568
REFERENCES......Page 570
I. INTRODUCTION......Page 578
II. FATTY ACID BIOSYNTHESIS......Page 579
B. Desaturation......Page 581
2. 12 Desaturase......Page 583
4. 6 and  5 Desaturases......Page 584
5. Regulation of Desaturase Activity......Page 585
D. Peroxisomal PUFA Synthesis......Page 586
A. Remodeling......Page 587
A. Microbes......Page 589
B. Agricultural Products......Page 591
C. Effect of Agriculture on the Composition of the Food Supply......Page 592
1. Unsaturated Fatty Acids and Membrane Structure......Page 593
2. Alterations in Membrane-Associated Enzyme Activity......Page 595
3. Mead Acid (20:3n-9)......Page 596
4. Arachidonic Acid (20:4n-6)......Page 597
4. Docosahexaenoic Acid (22:6n-3)......Page 598
E. Unusual and Non-Methylene-Interrupted Fatty Acids......Page 599
VII. SUMMARY......Page 600
REFERENCES......Page 601
I. EICOSANOIDS......Page 608
II. IMMUNE SYSTEM......Page 611
B. Cell-Mediated Immunity......Page 613
D. Noneicosanoid Mediators......Page 614
A. Cholesterol......Page 615
B. Fatty Acids......Page 616
C. Total Dietary Fat......Page 618
REFERENCES......Page 619
II. DIETARY FATS......Page 622
III. LIPOPROTEINS......Page 623
A. Exogenous Pathway......Page 624
B. Endogenous Pathway......Page 625
A. Earlier Studies......Page 626
1. Saturated Fatty Acids......Page 627
2. Monounsaturated Fatty Acids......Page 631
3. Polyunsaturated Fatty Acids......Page 632
C. Conclusion......Page 633
A. LDL Oxidation......Page 634
1. Measurement of LDL Oxidation......Page 636
3. Dietary Effects......Page 639
VIII. HEMOSTASIS......Page 641
1. Measurement of Platelet Aggregation......Page 642
3. Dietary Fats and Platelet Aggregation......Page 643
1. Measurement of Coagulation......Page 644
2. Coagulation and Coronary Heart Disease......Page 645
3. Dietary Fats and Coagulation......Page 646
1. Measurement of Fibrinolytic Capacity of Plasma......Page 647
3. Dietary Fats and Fibrinolysis......Page 648
D. Conclusion......Page 649
REFERENCES......Page 650
II. CHEMISTRY......Page 656
III. ANALYSIS OF CLA IN FOOD AND BIOLOGICAL SAMPLES......Page 657
IV. CLA CONTENT IN FOOD PRODUCTS AND BIOLOGICAL SAMPLES......Page 658
V. NUTRITION AND BIOLOGY OF CLA......Page 660
A. Cancer......Page 661
B. Cardiovascular Disease......Page 663
C. Body Fat and Lipid Metabolism......Page 664
VI. MECHANISMS OF CLA ACTION......Page 666
A. Antioxidative Action......Page 667
B. Biochemical and Physiological Actions......Page 668
C. Immune Function Modulation......Page 671
VII. POTENTIAL ADVERSE EFFECTS OF CLA......Page 672
REFERENCES......Page 673
I. INTRODUCTION......Page 682
A. Does Dietary Fat Affect Food Intake?......Page 683
2. Stomach Distention......Page 685
3. Metabolic Signals......Page 686
4. Effects of Hormones and Pharmacological Agents......Page 687
A. Influence of Dietary Fat on Lipogenesis......Page 688
B. Influence of Dietary Fat on Lipid Uptake......Page 689
C. Influence of Dietary Fat on Fatty Acid Oxidation and Energy Expenditure......Page 690
1. Level of Dietary Fat......Page 691
2. Type of Dietary Fat......Page 692
E. Influence of Dietary Fat on Insulin Action......Page 693
2. Type of Dietary Fat......Page 694
V. DIETARY FAT AND ADIPOSE TISSUE CELLULARITY......Page 695
B. Type of Dietary Fat......Page 696
C. Interrelationship Between Changes in Fat Cell Size and Number......Page 697
D. Cellularity Changes and the Reversibility of Obesity......Page 698
REFERENCES......Page 699
I. INTRODUCTION: WHY SYNTHETIC FAT SUBSTITUTES?......Page 714
II. CLASSIFICATION OF FAT REPLACERS......Page 715
A. Strategies for Designing Lipid-Based Fat Substitutes......Page 716
B. Olestra or Sucrose Polyester: Brief History of Development......Page 719
1. Synthetic Approaches......Page 720
2. Analyses of Olestra (SPE)......Page 721
1. Sorbitol Polyester......Page 723
3. Trehalose Polyester......Page 724
4. Raffinose Polyester......Page 725
D. Alkyl Glycoside Polyesters......Page 726
E. Sucrose Esters (SFEs)......Page 727
2. Emulsification Properties......Page 729
3. Antimicrobial Properties......Page 730
H. Jojoba Oil......Page 731
I. Polycarboxylic Acid Esters and Ethers......Page 732
K. Polysiloxane......Page 733
IV. GENERAL PROPERTIES OF SYNTHETIC FAT SUBSTITUTES......Page 734
V. METABOLISM OF LIPID-BASED FAT SUBSTITUTES......Page 735
B. Effect of Olestra on Macronutrients and Fat-Soluble Vitamins......Page 736
C. Side Effects and Limitations......Page 737
VI. SAFETY AND REGULATORY UPDATES......Page 739
VIII. APPLICATIONS OF SYNTHETIC FAT SUBSTITUTES......Page 740
REFERENCES......Page 742
A. Introduction......Page 748
B. Fatty Acid Composition of Major Oils......Page 749
C. Availability of Oils and Fats in Different Regions of the World......Page 750
A. Butter......Page 752
C. Margarine......Page 755
IV. BAKING FATS, DOUGHS, SHORTENINGS......Page 759
VI. CHOCOLATE AND CONFECTIONERY FATS......Page 761
VIII. INCORPORATION OF VEGETABLE OILS INTO DAIRY PRODUCTS......Page 765
X. EMULSIFYING AGENTS......Page 766
REFERENCES......Page 767
A. Fats and Lipids from Biomass of Microorganisms Using Nonlipidic or Lipid-Containing Carbon Sources—Single-Cell Oils......Page 770
1. Oils and Fats......Page 772
2. Polyunsaturated Fatty Acids......Page 774
3. Wax Esters......Page 775
4. Biosurfactants......Page 776
2. Hydroxy Acids and Other Oxygenated Fatty Acids......Page 778
3. Polyunsaturated Fatty Acids......Page 781
4. Dicarboxylic Acids......Page 782
III. MODIFICATION OF FATS AND OTHER LIPIDS USING ISOLATED ENZYMES......Page 783
A. Triacylglycerol Lipases......Page 784
1. Structured Triacylglycerols......Page 786
3. Wax Esters and Steryl Esters......Page 789
4. Monoacylglycerols and Diacylglycerols......Page 791
5. Lactones and Estolides......Page 792
6. Fatty Acid Esters of Sugars, Alkylglycosides, and Other Hydroxy Compounds......Page 793
8. Fatty Acids......Page 794
9. Phospholipids......Page 801
1. Phospholipids Modified by Phospholipases A1 and A2 and Triacylglycerol Lipases......Page 802
1. Lipoxygenases......Page 805
IV. USE OF ENZYMES IN TECHNOLOGY OF OILSEEDS, OILS, AND FATS......Page 807
A. Enzymes for Pretreatment of Oilseeds Prior to Oil Extraction......Page 808
B. Enzymatic Degumming of Oils......Page 811
REFERENCES......Page 813
I. INTRODUCTION......Page 832
C. Microbes......Page 833
B. Isolation and Purification......Page 834
A. Review of Emulsion Systems......Page 836
C. Invert Emulsions......Page 837
1. Animal Lipases......Page 838
3. Bacterial Lipases......Page 840
B. Interfacial Activation and the Hydrolytic Reaction......Page 841
C. Activation/Inhibition......Page 843
D. Selectivity......Page 844
E. Immobilization......Page 846
B. New Lipases/Modification of Known Lipases......Page 847
C. Production Synthesis/Modification......Page 848
REFERENCES......Page 849
I. INTRODUCTION......Page 858
A. Transesterification......Page 859
B. Acidolysis......Page 861
C. Alcoholysis......Page 862
B. The Active Site......Page 864
C. Activation by Interfaces......Page 866
D. The Problem of Substrate Concentration......Page 867
E. Kinetics and Mechanism of Action......Page 868
F. Specificity......Page 869
2. Positional Specificity......Page 871
4. Fatty Acid Specificity......Page 872
A. Enzymatic Interesterification in Microaqueous Organic Solvent Systems......Page 873
IV. IMMOBILIZATION......Page 875
1. Mass Transfer Effects......Page 876
2. The Nernst Layer and Diffusion Layer......Page 877
B. Stability of Immobilized Enzymes......Page 878
V. ENZYMATIC INTERESTERIFICATION REACTORS......Page 879
A. Fixed Bed Reactor......Page 880
B. Stirred Batch Reactor......Page 881
C. Continuous Stirred Tank Reactor......Page 882
D. Membrane Reactors......Page 883
VI. FACTORS AFFECTING LIPASE ACTIVITY DURING INTERESTERIFICATION......Page 884
B. Temperature......Page 885
C. Water Content and Water Activity......Page 886
F. Surface-Active Agents......Page 887
G. Product Accumulation......Page 888
REFERENCES......Page 889
A. What Are Structured Lipids?......Page 896
B. Rationale for Structured Lipid Development......Page 897
A. Sources of Fatty Acids for Structured Lipid Synthesis......Page 898
1. Short Chain Fatty Acids......Page 899
2. Medium Chain Fatty Acids and Triacylglycerols......Page 900
4. Omega-3 Fatty Acids......Page 901
1. Chemical Synthesis......Page 904
2. Examples of Commercial Products......Page 905
3. Enzymatic Synthesis......Page 907
4. Analysis of Structured Lipids......Page 914
III. ABSORPTION, TRANSPORT, AND METABOLISM OF STRUCTURED LIPIDS......Page 916
IV. NUTRITIONAL AND MEDICAL APPLICATIONS......Page 918
VI. PERSPECTIVES......Page 919
REFERENCES......Page 920
I. INTRODUCTION......Page 928
II. LIPID DIVERSITY AMONG PLANTS......Page 930
1. Historical Perspective......Page 933
3. Organization and Localization......Page 934
2. Activation......Page 937
3. Initiation......Page 939
4. Reduction Cycle......Page 940
5. Elongation/Condensation......Page 941
7. Termination......Page 943
8. Fate of Plastidic 16:0- (18:0-) and 18:1 9-ACP......Page 944
1. Rate-Limiting Step(s)......Page 945
3. Developmental Control on FAS......Page 947
4. Presence of Isoforms of Units of FAS in Plants......Page 948
A. Oxygenation......Page 949
B. Elongation......Page 952
C. Desaturation......Page 953
A. Overview......Page 956
B. Control of Triacylglycerol Assembly......Page 957
2. Involvement of Kennedy Pathway......Page 958
3. Involvement of PC Exchange Reactions......Page 959
1. General Aspects......Page 960
1. General Aspects......Page 961
3. Involvement of PC Exchange Reactions......Page 962
F. Oil Body Genesis......Page 963
A. Current Status and Overview......Page 964
B. Modifying Physical Functionality......Page 967
C. Modifying Chemical Functionality......Page 968
D. Modifying Nutritional Functionality......Page 970
REFERENCES......Page 971
II. GENETIC ENGINEERING OF PLANTS......Page 986
III. THE EXAMPLE OF LAURATE CANOLA......Page 988
A. Natural Limitations......Page 990
B. Practical Limitations......Page 991
C. Target Crops......Page 993
1. Short Chain Saturates......Page 994
2. Naturally Solid Fats......Page 996
4. Removing Negatives......Page 997
1. Fatty Acid Strategies......Page 998
2. Triglyceride Strategies......Page 1004
3. Investigations Driven by Purported Health Benefits to the Consumer......Page 1008
1. Conventional Wisdom Versus Structured Triglycerides......Page 1010
2. Laurate Canola: A Case Study......Page 1011
VI. PROSPECTS AND SUMMARY......Page 1014
REFERENCES......Page 1015