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Lipide

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Lehrbuch der Lebensmittelchemie

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Zusammenfassung

Zu den Lipiden gehören sowohl einfache als auch aus mehreren Bausteinen bestehende Substanzen, die bis auf eine sehr ausgeprägte Hydrophobität und das daraus resultierende Lösungsverhalten, keine strukturellen Gemeinsamkeiten erkennen lassen. Die Lipide sind, und das ist ihr analytisches Merkmal, nur in organischen Lösungsmitteln nicht aber in Wasser löslich und können dadurch leicht von den Proteinen und Kohlenhydraten abgetrennt werden. Eine Reihe von Lipiden ist grenzflächenaktiv, da sie Bausteine mit hydrophilen Gruppen enthält. Diese Verbindungen werden als polare (amphiphile) von den neutralen Lipiden abgegrenzt. Die in Tab. 3.1 angegebenen zwei Wege zur Klassifizierung der Lipide haben sich allgemein durchgesetzt.

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Authors and Affiliations

  1. Technischen Universität München, Lichtenbergstraße 4, 85748, Garching, Deutschland

    Professor Dr. Werner Grosch (Außerplanmäßiger Professor für Lebensmittelchemie, Ehem. stellvertr. Direktor der Deutschen Forschungsanstalt für Lebensmittelchemie München) & Professor Dr. Peter Schieberle (Ordinarius für Lebensmittelchemie, Leiter des Instituts für Lebensmittelchemie, Direktor der Deutschen Forschungsanstalt für Lebensmittelchemie München)

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  1. Professor Dr. Hans-Dieter Belitz
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  2. Professor Dr. Werner Grosch
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  3. Professor Dr. Peter Schieberle
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Belitz, HD., Grosch, W., Schieberle, P. (2001). Lipide. In: Lehrbuch der Lebensmittelchemie. Springer-Lehrbuch. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-08302-4_4

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  • DOI: https://doi.org/10.1007/978-3-662-08302-4_4

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