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The Action of Pancreatic Lipase on Milk Fat ^{1, 2,}

Pennsylvania Agricultural Experiment Station, University Park

ABSTRACT

It has been established that the first product resulting from the action of pancreatic lipase on a triglyceride is the 1,2-diglyceride (1,6–9). Using this approach to the problem of glyceride structure, Mattson and Lutton (7) have shown that unsaturated acids of a large number of vegetables and animal fats occur preponderantly in the 2-position of the triglycerides. However, they found lard to be a distinct exception in that its 2-monoglycerides, derived by lipolysis, contain largely saturated acids. Milk fat is a notable omission from those fats studied, particularly in view of its dietary importance. As a consequence, information has been sought regarding the structure of milk fat glycerides.

The general design of 11 rather similar experiments to date has involved the following: (a) selective release of the fatty acids by digesting the fat with pancreatic lipase according to the procedure of Mattson and Beck (6), (b) fractionation of the digested lipids into triglycerides, fatty acids, di- and monoglycerides by silicic acid chromatography (3), with infrared spectrophotometry to confirm the identity of the fractions, (c) conversion of the acids in the various fractions after saponification to methyl esters (2), and (d) analysis of the methyl esters by gas chromatography.

¹ Authorized for publication as Paper No. 2406 on September 29, 1959, in the Journal Series of the Pennsylvania Agricultural Experiment Station.

² Supported in part by the U. S. Public Health Service (H3632).