Location of butyric acid in bovine milk triglycerides

Kumar, Soma; Pynadath, Thomas I.; Lalka, K.

doi:10.1016/0006-3002(60)90811-8

Cited by 23 publications

(1 citation statement)

References 6 publications

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“…I t has been shown that the nature of the fatty acid chain does not affect the positional specificity of the enzyme when zero to two double bonds are present or with variation in chain length between 12 and 18 carbon atoms (2). Early results obtained with milk fat indicated that butyric acid is located excIusiveIy in the 1-and 3-positions on the glycerides (3)(4)(5)(6). Recently, however, doubt has been cast on the applicability of the pancreatic lipase technique to fats containing shortchain fatty acids (7, 8).…”

Section: Introductionmentioning

confidence: 97%

The Mode of Action of Pancreatic Lipase on Milk Fat Glycerides

Boudreau¹,

deMan²

1965

Can. J. Biochem.

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Hydrolysis sf tricaprylin by pancreatic lipase resulted in a stepwise hydrolysis, triglyceride to diglyceride to monoglyceride, as has been obtained with Bong-chain triglycerides. However, hydrolysis rates were ~~a u c h faster and considerable amounts of free glycerol were formed. Hydrolysis of an equimolar mixture of tricaprylin and triolein indicated that some of the short-chain fatty acid was released from the %position before all of the oleic acid was released from the 1-position. Hydrolysis of genuine and randomized inilk fat resulted in preferential hydrolysis of glycerides coiataining short-chain fatty acids. This phenomenon was not dependent on a specific distribution of these acids, since it also occurred with the randomized fat. I t was concluded that part of the short-chain fattv acids of milk fat is located in the 2-position. 'Fhe distribution of capryiic and capric acids bet\\-een the 1-and 2-positions is approximately a t random. Lauric, myristic, and palmitic acids are predominantly located in the 2-position, and stearic and oleic acids in the 1-position, of milk fat glycerides.

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Section: Introductionmentioning

confidence: 97%

The Mode of Action of Pancreatic Lipase on Milk Fat Glycerides

Boudreau¹,

deMan²

1965

Can. J. Biochem.

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Die Struktur der Triglyceride: Theorien und Bestimmungsmethoden

Kaufmann

Wessels

1964

Fette, Seifen, Anstrichm.

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Die Art der Verteilung der Fettsäuren auf die einzelnen Triglyceride in natürlichen Fetten ist Gegenstand einer Reihe von verschiedenen Theorien. Diese werden einander kritisch gegenübergestellt. Die Methoden zur Bestimmung der Triglycerid‐Struktur werden referiert und ihre Grundlagen erörtert. Eine sehr weitgehende Analyse gelingt mit Hilfe von papier‐ und dünnschicht‐chromatographischen Verfahren in Verbindung mit einer selektiven enzymatischen Spaltung der Triglyceride.

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Further studies on the pancreatic hydrolysis of some natural fats

Coleman

1961

J Americ Oil Chem Soc

139

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A series of animal and vegetable fats has been subjected to hydrolysis with pancreatic lipase. From the results obtained, the triglyceride compositions of the original fats have been calculated by the method previously proposed by Coleman and Fulton. These compositions show substantial agreement with those obtained by other methods. Similarities and differences between fats are shown to be reflections of similarities and differences in glyceride composition. The middle position of the triglycerides has been shown to be largely occupied by unsaturated acids in the case of shea, illipȳ, and cocoa butters; and by palmitic acid in the case of lard. From a study of the glyceride compositions of a series of lards, of differing fatty acid content, it is suggested that the glyceride composition of a lard may be predicted from a knowledge of its fatty acid content, alone. It is concluded that the hydrolysis procedure, and the method of interpreting the results proposed, together provide a simple and rapid method for the analysis of natural fats.

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Location of butyric acid in bovine milk triglycerides

Cited by 23 publications

References 6 publications

The Mode of Action of Pancreatic Lipase on Milk Fat Glycerides

The Mode of Action of Pancreatic Lipase on Milk Fat Glycerides

Die Struktur der Triglyceride: Theorien und Bestimmungsmethoden

Further studies on the pancreatic hydrolysis of some natural fats

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