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The pancreatic hydrolysis of natural fats. III. The influence of the extent of hydrolysis on monoglyceride composition
Author(s) -
Coleman M. H.
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/bf02822468
Subject(s) - monoglyceride , hydrolysis , chemistry , composition (language) , diglyceride , pancreatic lipase , lipase , glyceride , interesterified fat , food science , fatty acid , chromatography , triglyceride , refining (metallurgy) , organic chemistry , biochemistry , enzyme , cholesterol , philosophy , linguistics
Samples of lard and illipȳ butter have been hydrolyzed with pancreatic lipase for varying lengths of time, and the products estimated and analyzed. The composition of the monoglycerides from both fats, and of the tri‐ and diglycerides of illipȳ butter, were independent of the degree of hydrolysis; but the tri‐ and diglyceride fractions of lard became progressively more saturated with increasing hydrolysis. These results provide evidence for the sort of fatty acid distribution in fats envisaged by VanderWal. Representation of the results by a theoretical expression suggests that the rates of hydrolysis of the tri‐ and diglycerides are similar. It is concluded that analysis of the monoglycerides provides a better estimate of the distribution of fatty acids in natural fats than the analysis of the free fatty acids.