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Distribution of individual fatty acids in the crystallization fractions of lard
Author(s) -
Arnold L. K.,
Milloy A. D.
Publication year - 1963
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02633697
Subject(s) - crystallization , chemistry , fatty acid , hydrolysis , fractional crystallization (geology) , distribution (mathematics) , organic chemistry , biochemistry , biology , mathematics , paleontology , mathematical analysis , basalt
Distribution of the individual fatty acids in the triglycerides of lard was determined by fractional crystallization, partial enzymatic hydrolysis with steapsin, and fatty acid analyses by GLC. It was found that none of the individual fatty acids corresponded to a random distribution in the crystallization fractions, but that the distribution of the total saturated and total unsaturated acids was very nearly random. The short chain fatty acids, C 14 and C 16 , both saturated and unsaturated, were found to be more predominant in the 2‐position than in the 1‐ and 3‐positions of the lard triglycerides. All of the C 18 fatty acids were found to be more predominant in the 1‐ and 3‐positions.