HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Thompson, M. P. Articles by Stine, C. M. Search for Related Content PubMed Articles by Thompson, M. P. Articles by Stine, C. M.

Characteristics of High-Melting Triglyceride Fractions from the Fat-Globule Membrane and Butter Oil of Bovine Milk¹

Department of Dairy-Food Technology Program, Michigan Agricultural Experiment Station, East Lansing

ABSTRACT

A high-melting triglyceride fraction (HMGF) was isolated from an alcohol-ether extract of the fat-globule membrane and from an ethanol extract of butter oil. The HMGF was characterized by its iodine value (4.8–5.0), saponification equivalent (200–202), and melting range (50.0–52.5° C.), and by its ultraviolet (220–340 mµ), near-infrared (1.6–3.1 µ), and infrared (2–14 µ) spectra. The fatty acid composition of the fraction was determined by converting the glyceride to its constituent fatty acid methyl esters which were resolved by gas chromatography as follows: C₁₀ – 0.1, C₁₂ – 0.9, C₁₄ – 11.0, C₁₀ – 59.6, C₁₈ – 16.5, C₁₈¹⁼ – 5.6, C₁₈²⁼ – 0.4, C₁₈³⁼ – 0.2, and unassigned components—5.8 mole %, respectively. Characteristics of the high-melting glyceride fractions obtained from the membrane and from butter oil were similar. The HMGF constitutes the triglyceride content of the membrane.

¹ Published with the approval of the Director of the Michigan Agricultural Experiment Station as Journal article No. 2365.

² This article is part of a dissertation to be presented to the Faculty of the Graduate School of Michigan State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy.