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Structure of bovine milk fat triglycerides: II. Long chain lengths
Author(s) -
Breckenridge W. C.,
Kuksis A.
Publication year - 1969
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02532629
Subject(s) - glyceride , chemistry , stereospecificity , glycerol , bovine milk , triglyceride , clinical chemistry , milk fat , chromatography , gas chromatography , fatty acid , organic chemistry , biochemistry , cholesterol , linseed oil , catalysis
The long chain triglycerides of bovine milk fat were isolated by thin layer chromatography, and their chemical structure determined by combined thin layer and gas liquid chromatography, and a stereospecific analysis of a molecular distillate of butteroil of comparable composition. The milk fat fraction (39% of total) contained C 8 –C 20 fatty acids which were distributed among the glycerides of 40–56 acyl carbon atoms in a manner not unlike that found for the same acids in the short chain triglycerides. Although individual triglycerides were not identified, the specific distribution of the fatty acids could best be accounted for by assuming a common pool of long chain 1,2‐diglyceride precursors from which the bulk of both short and long chain triglycerides are synthesized by a stereospecific introduction of C 4 –C 18 fatty acids in position 3 of sn‐glycerol. This hypothesis is compatible with the results of stereospecific analyses of the short and long chain fractions and of the total butteroil. It is supported by the nonrandom distributions demonstrated for the molecular weights of the milk fat triglycerides of different degrees of saturation.