Explain any two properties of lipids. Define immobilized enzyme and give an example of its application in food industry.

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Properties of Lipids

• Lipids may be either liquids or non-crystalline solids at room temperature.
• Pure fats and oils are colorless, odorless, and tasteless.
• They are energy-rich organic molecules
• Insoluble in water
• Soluble in organic solvents like alcohol, chloroform, acetone, benzene, etc.
• No ionic charges
• Solid triglycerols (Fats) have high proportions of saturated fatty acids.
• Liquid triglycerols (Oils) have high proportions of unsaturated fatty acids.

1. Hydrolysis of triglycerols

Triglycerols like any other esters react with water to form their carboxylic acid and alcohol– a process known as hydrolysis.

2. Saponification:

Triacylglycerols may be hydrolyzed by several procedures, the most common of which utilizes alkali or enzymes called lipa­ses. Alkaline hydrolysis is termed saponifica­tion because one of the products of the hydrolysis is a soap, generally sodium or potassium salts of fatty acids.

3. Hydrogenation

The carbon-carbon double bonds in unsaturated fatty acids can be hydrogenated by reacting with hydrogen to produce saturated fatty acids.

4. Halogenation

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Degree : PG DIPLOMA PROGRAMMES
Course Name : Post Graduate Diploma in Food Safety and Quality Management
Course Code : PGDFSQM
Subject Name : Food Fundamentals and Chemistry
Subject Code : MVP 1
Year : 2022