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Fractionation of hydrogenatd milk fat using thin layer chromatography
Author(s) -
Banks William,
Clapperton John L,
Girdler Anne K,
Steele William
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740480412
Subject(s) - fractionation , fraction (chemistry) , triglyceride , chemistry , differential scanning calorimetry , chromatography , fatty acid , thin layer chromatography , composition (language) , gel permeation chromatography , silica gel , melting point , organic chemistry , biochemistry , cholesterol , polymer , physics , linguistics , philosophy , thermodynamics
Thin layer chromatographic separation of various hydrogenatd milk fats on activated silica gel yielded three distinct bands in each case. Fatty acid and triglyceride analyses showed that fraction I was composed of high molecular weight material whereas fraction III was of low molecular weight and virtually all the triglycerides contained 4:0 or 6:0 fatty acids. The molecular weight range of fraction II overlapped those of fractions I and III, and the reasons for its forming a distinct band remain obscure. However, fraction II had neither the fatty acid composition nor the triglyceride distribution that would allow it to be merely a mixture of fractions I and III. Thermal analysis by means of differential scanning calorimetry showed the three fractions to have different melting characteristics, fraction I meltin at the highest temperature and fraction III at the lowest. Hydrogenation markedly increased the heat of melting (ΔH) of the milk fat. However, values of ΔH were approximately constant across the three fractions.