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Structure and Synthesis of Milk Fat. VIII. Unique Positioning of Palmitic Acid in Milk Fat Triglycerides^{1, 2}

Lipids Laboratory, Agricultural Experiment Station and Department of Dairy Science, The Pennsylvania State University, University Park

ABSTRACT

Palmitic acid, which composes the largest per cent by weight of the fatty acids in milk fat, has been shown by pancreatic lipase digestion to be distributed, randomly on the glycerol molecule (4, 8, 10). This technique, when used on a sample of milk fat triglycerides, indicates that the palmitic acid concentration is approximately 34% in the 2-position. With silicic acid column chromatography, milk fat triglycerides can be fractionated into various types depending on their fatty acid composition (2). We have observed from such analyses of different triglyceride types from both cow and goat milk fat that the over-all concentration of palmitic acid remains relatively constant and is independent of the molecular weight of the triglyceride fraction. The high molecular weight triglycerides, which were high in the 18-carbon acids and lacking in the short-chain acids, maintained about the same amount of palmitic acid as the total unfractionated milk fat triglycerides.

¹ Authorized for publication on April 9, 1965, as Paper No. 2998 in the Journal Series of the Pennsylvania Agricultural Experiment Station.

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