| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
1 Unité de Nutrition Cellulaire et Métabolique, Faculté des Sciences Mirande, BP 138, 21004 Dijon Cedex, France
Triacylglycerols from bovine milk fat were fractionated by reversed-phase liquid chromatography. The fatty acid and triacylglycerol compositions of each fraction were determined by capillary gas chromatography. These data were used to determine the accurate proportions of 223 individual molecular species of even-numbered triacylglycerols, accounting for 80% of total triacylglycerols (all percentages are expressed as moles per 100 mol). The three major triacylglycerols were butyroylpalmitoylacyl-glycerols, namely butyroylpalmitoyl-oleoylglycerol (4.2%), butyroyldipalm-itoylglycerol (3.2%), and butyroyl-myristoylpalmitoglycerols (3.1%)-Twenty-two triacylglycerols (>1%) contained at least two of the four major long-chain fatty acids (C14:0, C16:0, C18:0, and C18:1). Among them were eight butyroyldiacylglycerols, the proportions of which reached 19% in total but only 12% when calculated on the basis of a random distribution of the fatty acids in the triacylglycerol molecules. More generally, most of the triacylglycerols that are composed of a short-chain fatty acid (C4:0 or C6:0) and two fatty acids in the range of C12 to C18 are preferentially synthesized by the mammary gland; their proportions (36% in total) were higher than the corresponding random values (24% in total). Conversely, the total amounts of simple (.4%) and mixed (2.9%) saturated long-chain (C14:0 to C18:0) triacylglycerols were much lower than those expected from random calculation (1.9 and 6.1%, respectively).
Key Words: milk fat • triacylglycerols
Submitted on July 17, 1992
Accepted on February 8, 1993
This article has been cited by other articles:
|
|
 |
|
  A. Bazmi and P. Relkin Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions J Dairy Sci, August 1, 2009; 92(8): 3566 - 3574. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
G. Ortiz-Gonzalez, R. Jimenez-Flores, D. R. Bremmer, J. H. Clark, E. J. DePeters, S. J. Schmidt, and J. K. Drackley Functional Properties of Butter Oil Made from Bovine Milk with Experimentally Altered Fat Composition J Dairy Sci, November 1, 2007; 90(11): 5018 - 5031. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
C. Lopez, V. Briard-Bion, B. Camier, and J.-Y. Gassi Milk fat thermal properties and solid fat content in emmental cheese: a differential scanning calorimetry study. J Dairy Sci, August 1, 2006; 89(8): 2894 - 2910. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 M.A. de la Fuente and M. Juarez Revision: Aplicacion de las tecnicas cromatograficas al estudio de trigliceridos y esteroles de la grasa de leche / Review: Application of chromatographic techniques to the study of triglycerides and sterols of milk fat Food Science and Technology International, January 1, 1999; 5(2): 103 - 119. [Abstract] [PDF]
|
|
|
|
 |
|
 H.-C. Lai and D. M. Ney Gastric Digestion Modifies Absorption of Butterfat into Lymph Chylomicrons in Rats J. Nutr., December 1, 1998; 128(12): 2403 - 2410. [Abstract] [Full Text]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
