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Effect of Hexane and N, N-Dimethyl Formamide on Pancreatic Lipolysis of Milk Fat¹

Department of Animal Industries University of Connecticut, Storrs

ABSTRACT

Use of pancreatic lipase in structural studies of milk fat triglycerides (TG) has been limited by the preferential digestion of TG's containing some short-chain fatty acids-intermolecular specificity (8). The preferential hydrolysis of certain TG species has also been noted in analyses of other fats (2, 3,). In a previous paper (10) we reported on an unsuccessful attempt to eliminate or reduce intermolecular specificity by modifying the temperature of incubation and the amount of enzyme. Recentty, Brockerhoff (2) has successfully employed hexane in the digestion of some fats to reduce the nonrandom hydrolysis of TG classes by pancreatic lipase. To our knowledge, this has been attempted with milk fat; therefore, we have investigated the effect of hexane on the pancreatic lipolysis of milk fat, as well as the effects of N, N-dimethj'l formamide (DMF).

Materials and Methods

Butter oil (0.5 g per sample) was prepared (10) and emulsified in a Waring Blendor with 8 ml of 10% gum arable in Tris buffer (pH 8.0), 0.5 ml of 4M CaC₂, 0.2 ml of 1% bile salts, and 2 ml of solvent (hexane, DMF, or H₂O).

¹ Scientific contribution no. 220, Agricultural Experiment Station, University of Connecticut, Storrs, supported in part by Public Health Service research grant AM-02605-08 from the Institute of Arthritis and Metabolic Diseases.