Biochemistry

(hydroxy-caffeic, gallic, 2,4,5-trioxy-benzoic, amines, sulfur compounds, eugenol, organosilicon compounds). At high temperatures (for example, during frying), the effect of antioxidants is reduced due to their volatility and thermal instability. It has been established: the lower the degree of oxidation of the feedstock, the higher its frying resistance. Therefore, regardless of whether the fat will be used for frying, antioxidants must be injected into it. In the food industry, antioxidants are widely used to stabilize fats and vegetable oils, fat-containing products (sausages, balyk), beef and sausage meat, steaks. Adding them to deep-frying does not slow down the oxidation of fats in finished products. The action of antioxidants contributes synergists - substances that increase the effect of antioxidants: citric and ascorbic acids, some amino acids, amines, phosphoric acid, carbohydrates, and sulfur-containing compounds. Gallic acid, esters and salts, which have bactericidal properties, are obtained from oak bark, tea leaves, and gall nut. CONTROL QUESTIONS AND TASKS: 1. How the breakdown of lipids in the human digestive tract happens? 2. What is the composition of bile and its role in the breakdown of lipids? 3. What transformations in the cell glycerol undergoes? 4. Write the p-oxidation reactions of higher fatty acids. 5. What is the energy effect of P-oxidation of higher fatty acids? 6. What are the factors responsible for the regulation of lipid metabolism? 7. How the synthesis of higher fatty acids happens? 8. How are triacylglycerols formed? 9. Describe the disorders of lipid metabolism. 10. What is rancidification of fat and what causes it? 11. What antioxidants you known and what is the mechanism of their action? 210