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Hydrolysis of the Triglycerides of Butter by Pancreatic Lipase. Location of Butyric Acid

Laboratoire de Physiologie, Université de Dijon, Faculté des Sciences, Boulevard Gabriel, Dijon (Côte d'Or), France

ABSTRACT

Volatile acids were steam-distilled into aqueous sodium carbonate solution and the resulting soaps dried with a large excess of absolute alcohol and butylated directly in the same flask (2). Analysis of the butyl esters of the different fractions was performed at two different temperatures with a Barber-Colman Model 10 gas chromatographic apparatus by the method of Clément and Bezard (2). In experiments of 20 min duration the extent of hydrolysis for all glyceride fractions was between 50 and 55%.

The three triglyceride fractions (Table 1) of butter originally contained the same types of fatty acids, but were distinguished by different proportions of the short-chain acids. After lipolysis, certain changes in the composition of the remaining triglycerides are noteworthy. These can be interpreted only in terms of preferential attack on the substrates containing the short-chain acids. Thus, the principal difference among the three types of monoglycerides, MG₁, MG₂, and MG₃, is concerned with their content of butyric acid: MG₂ and MG₃ contained none, despite the fact that the triglycerides from which they were derived, T₂ and T₃, contained 75% of the total amount of this acid.