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Structure of Milk Fat Triglycerides¹

University of Minnesota, The Hormel Institute, Austin

ABSTRACT

The distribution of fatty acids among the triglycerides of milk fat was studied by thin-layer chromatographic (TLC) techniques and lipase hydrolysis.

The triglycerides were first separated into two fractions by thin-layer chromatography on silicic acid. The fraction with the higher Rf value consisted almost entirely of long-chain triglycerides; the other fraction contained essentially all of the short-chain fatty acids.

Treatment of the short-chain triglyceride fraction with sodium methoxide gave three fractions resolvable by silicic acid-thin-layer chromatography. The triglycerides of these fractions contained 0, 1, and 2 short-chain fatty acids per molecule, respectively, and demonstrated the nonrandomness of the distribution of the short-chain fatty acids in this fraction of the original triglycerides. A nonrandom distribution of the fatty acids in the long-chain triglyceride fraction was demonstrated by fractionation and analysis of this fraction by silver nitrate—silicic acid—thin-layer chromatography and lipase hydrolysis.

Some 35 triglyceride types, of which there could be many members, were distinguished in milk fat on the pattern of the distribution of the fatty acids.

¹ Supported in part by a grant from the Special Dairy Industry Board of the National Dairy Council.