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Distribution of Fatty Acids in Milk Fat Fractions^{1, 2,}

Department of Food Science and Technology, University of California, Davis

ABSTRACT

Cow milk fat triglycerides were fractionated by low-temperature crystallization from pentane, and the —60-degree filtrate was separated further by counter-current distribution (CCD). Representative fractions were analyzed for fatty acid composition by gas chromatography. Long-chain triglycerides migrated early in CCD and contained comparatively large amounts of C_18:1 acid, which was associated predominantly with C_16:0 and C_18:0 acids in the glycerides. Short-chain triglycerides migrated later in CCD, and as their short-chain acid content increased there was a concurrent decrease in C_18:1.

Fractions representative of the short- and long-chain triglyceride groups were studied by lipase hydrolysis, and the proportion of the total amount of each fatty acid esterified at the 2-position was calculated. The results confirmed the nonrandom distribution of most of the major fatty acids in milk fat. Improved methods of separation and analysis are needed to elucidate the structure of the individual triglycerides present.

¹ A preliminary report of this work was presented at the 59th Annual Meeting of the American Dairy Science Association, 1964.

² Supported in part by PHS Research Grant AM-04250 from the National Institutes of Health, U. S. Public Health Service.

³ Present address: Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford, England.