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 Bhalerao, V. R. Articles by Kummerow, F. A. Search for Related Content PubMed Articles by Bhalerao, V. R. Articles by Kummerow, F. A.

Effect of Thermal Oxidative Polymerization on the Growth-Promoting Value of Some Fractions of Butterfat¹

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

Butterfat was fractionated into acetone or alcohol-soluble and -insoluble fractions at 0 and 20° C, respectively. The butterfat and the four fractions were thermally oxidized at 200° C. for 24 hr., to study the effect of heat on the growth-promoting value of the fractions when fed to rats at a 20% level, in a diet composed of 31% casein, 44% cerelose, 4% Wesson salts, and supplemented with fat- and water-soluble vitamins. The results indicated that thermally oxidized butterfat or the thermally oxidized acetone-insoluble fraction of butter did not exhibit any differences in the growth of rats when compared with those fed fresh fats. When rats were fed corn oil or hydrogenated soybean oil thermally oxidized at 200° C. for 24 hr., they gained significantly less weight than did those fed the fresh fats. When these oils were mixed with 30% of the acetone-insoluble butterfat and thermally oxidized at 200° C. for 24 hr. and fed to rats, no differences in growth were noted. These data indicate that butterfat contains triglycerides which are acetone-insoluble and which are able to counteract the effect of toxic products or prevent the formation of toxic products during the thermal polymerization of a fat.

¹ Funds for these studies were supplied by the American Dairy Association.