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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 Substan zen, die bis auf eine sehr ausgeprägte Hydropho bität und das daraus resultierende Lösungsver halten, keine strukturellen Gemeinsamkeiten er kennen lassen. Die Lipide sind, und das ist ihr analytisches Merkmal, nur in organischen Lö sungsmitteln nicht aber in Wasser löslich und können dadurch leicht von den Proteinen und Kohlenhydraten abgetrennt werden. Eine Reihe von Lipiden ist grenzflächenaktiv, da sie Bau steine mit hydrophilen Gruppen enthält. Diese Verbindungen werden als polare (amphiphile) von den neutralen Lipiden abgegrenzt. Die in Tab. 3.1 angegebenen zwei Wege zur Klassifizie rung der Lipide haben sich allgemein durch gesetzt.

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Authors and Affiliations

  1. Technischen Universität München, Lichtenbergstraße 4, 8046, Garching, Deutschland

    Professor Dr. Hans-Dieter Belitz (Ordinarius für Lebensmittelchemie, Leiter, Direktor) & Professor Dr. Werner Grosch (Außerplanmäßiger Professor für Lebensmittelchemie, Stellvertr. Direktor)

  2. Instituts für Lebensmittelchemie, Technischen Universität München, Lichtenbergstraße 4, 8046, Garching, Deutschland

    Professor Dr. Hans-Dieter Belitz (Ordinarius für Lebensmittelchemie, Leiter, Direktor)

  3. Deutschen Forschungsanstalt für Lebensmittelchemie München, Lichtenbergstraße 4, 8046, Garching, Deutschland

    Professor Dr. Hans-Dieter Belitz (Ordinarius für Lebensmittelchemie, Leiter, Direktor) & Professor Dr. Werner Grosch (Außerplanmäßiger Professor für Lebensmittelchemie, Stellvertr. Direktor)

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  1. Professor Dr. Hans-Dieter Belitz
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  2. Professor Dr. Werner Grosch
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© 1992 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W. (1992). Lipide. In: Lehrbuch der Lebensmittelchemie. Springer-Lehrbuch. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-08304-8_4

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  • DOI: https://doi.org/10.1007/978-3-662-08304-8_4

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