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Journal of Dairy Science Vol. 50 No. 2 231-234
© 1967 by American Dairy Science Association ®
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Structural Analysis of Triglyceride Classes Obtained from Cow's Milk Fat by Fractional Crystallization1

R. G. Jensen, J. Sampugna, D. L. Carpenter and R. E. Pitas

Department of Animal Industries University of Connecticut, Storrs

ABSTRACT

It has recently become evident that only generalizations regarding triglyceride (TQ) structure can be obtained by pancreatic lipolysis analysis of whole milk fat. This is not only because pancreatic lipase exhibits the phenomenon of intermolecular specificity (8), but also due to the nonrandom distribution of fatty acids in the 2-position of milk fat (11). Recognizing that pancreatic lipolysis can validly be applied to whole milk fat only when the objective is to designate the position of major fatty acids, investigators have used the technique on fractions. Milk fat has been divided into short- and long-chain fractions by low-temperature crystallization (12) and by silicic acid column chromatography (1), and into a large number of overlapping molecular weight fractions by the latter procedure (6). The investigators all concluded after examination of the fractions by pancreatic lipolysis that the fatty acid distribution in milk fat fractions is nonrandom. They also concluded that the short-chain acids in milk fat are mostly present as primary esters, one shortchain acid associated with two long-chain acids.

FOOTNOTES

1 Scientific contribution no. 226, Agricultural Experiment Station, University of Connecticut, Storrs, supported in part by Public Health Service research grant AM-02608 from the Institute of Arthritis and Metabolic Diseases.






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Copyright © 1967 by the American Dairy Science Association ®.