Hydrolysis of the Triglycerides of Butter by Pancreatic Lipase. Location of Butyric Acid

Abstract

The glycerides of butter were separated into 3 peaks T1 (65% of the total weight), T2 (21%) and T3 (14%). They contained the same type of fatty-acids but were distinguished by different proportions of the short-chain acids. Hydrolysis of these fractions by pancreatic lipase showed that triglycerides T2 and T3 contain no butyric-acid in the B position; and that 75% of the butyric-acid of the triglycerides of butter is in the [alpha] position. It is not possible to give the percentage distribution of the remaining 25%, between positions 2 and 1.3.