Structural Analysis of Triglyceride Classes Obtained from Cow's Milk Fat by Fractional Crystallization
Open Access
- 1 February 1967
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 50 (2) , 231-234
- https://doi.org/10.3168/jds.s0022-0302(67)87393-4
Abstract
Cows'' milk fat was separated into fractions by crystalization from acetone at -25 and -70 C. The triglyceride structure of eachiraction was analyzed by pancreatic lipolysis. The relative amounts of short-chain and unsaturated acids increased as the temperature of crystallization decreased. Distribution of acid was non-random in all fractions. Inter-molecular specificity (differential rates of triglyceride hydrolysis) was evident. Dibutyryl triglycerides which could have concentrated in the -70 C soluble fraction, were present in very small quantities, if at all.This publication has 12 references indexed in Scilit:
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