Relationship between triglyceride structure and softening point of milk fat

SummaryEight samples of milk fat were selected for softening point (SP) range. They were separated into high, medium and low molecular weight triglyceride fractions by silicic acid-column chromatography to enable further separation into triglyceride classes by silver ion adsorption thin-layer chromatography. Correlation between triglyceride class content and SP was low. The molecular species composition of the triglyceride classes was determined and correlated with SP. The best correlations were between SP and some low and some high molecular weight triglycerides of the total fat and the trisaturated (SSS) triglyceride class. Correlation coefficients were determined between SP and mole percentage of individual fatty acids and groups of acids. The highest correlations were between SP and individual short chain-length fatty acids (C4–C10) and groupings of short chain-length acids (C4–C10) and groupings of long chain-length acids (C16–C20). The triglyceride class composition of a sample of milk fat was determined before and after interesterification. Interesterification increased the SP from 31·6 to 36·3 °C and produced increased amounts of both low and high and decreased amounts of medium molecular weight triglyceride molecular species in all triglyceride classes. The increases in the amounts of high molecular weight triglycerides were several times greater than the increase in the amounts of low molecular weight triglycerides.

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Relationship between trisaturated glyceride composition and the softening point of milk fat

Journal of Dairy Research ◽

10.1017/s0022029900020690 ◽

1979 ◽

Vol 46 (4) ◽

pp. 633-639 ◽

Cited By ~ 15

Author(s):

Peter W. Parodi

Keyword(s):

Fatty Acids ◽

Molecular Weight ◽

High Molecular Weight ◽

Milk Fat ◽

Softening Point ◽

Correlation Coefficients ◽

Low Molecular Weight ◽

Excellent Correlation ◽

Trisaturated Glyceride ◽

Glyceride Fraction

SummaryNo relationship was found between the trisaturated glyceride content and the softening point (SP) of milk fat. Inter-esterification of milk fat increased its SP, but did not change the trisaturated glyceride content or the fatty acid composition of the trisaturated glyceride fraction. Inter-esterification increased the amount of both low and high and decreased the amount of medium molecular weight triglyceride species in the trisaturated glyceride fraction. The increase in the amount of high molecular weight triglyceride species was up to 3 times greater than the increase in the amount of low molecular weight triglycerides.The triglyceride species composition of the trisaturated glyceride fraction of milk fat was found to vary seasonally. Excellent correlation was found between SP and groups of low molecular weight triglycerides, groups of high molecular weight triglycerides and some individual triglyceride species. Correlation coefficients were higher than those previously reported between groups of fatty acids and SP.

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Kinetics of the pyrolysis of propylene. Part I

Canadian Journal of Chemistry ◽

10.1139/v70-048 ◽

1970 ◽

Vol 48 (2) ◽

pp. 317-325 ◽

Cited By ~ 11

Author(s):

M. Simon ◽

M. H. Back

Keyword(s):

Molecular Weight ◽

Chain Length ◽

Sharp Increase ◽

Pressure Range ◽

Pressure Change ◽

Short Chain ◽

Short Chain Length ◽

Radical Process ◽

Initiation Step ◽

Kinetics Of

The kinetics of the pyrolysis of propylene have been studied over the temperature range 743–873 °K and the pressure range 200–600 Torr. At the lower temperatures initial rates of formation of methane, propane, and C6 products were measured and shown to be formed by a radical process of very short chain length. The orders and activation energies of the rates were consistent with the occurrence of the bimolecular initiation step[Formula: see text]Measurement of the pressure change showed that products of molecular weight higher than C7 and not measured by the analysis were formed in the initial stages of the reaction at the lower temperatures. As these higher molecular weight compounds, which are more unstable than propylene, accumulated in the system their dissociation increased the concentration of radicals and caused a sharp increase in the rates of formation of the lower molecular weight stable products.

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BIOSURFACTANTS FROM MARINE MICROORGANISMS: I. STRUCTURE AND FUNCTIONS

Microbiology&Biotechnology ◽

10.18524/2307-4663.2021.3(53).242877 ◽

2021 ◽

pp. 6-27

Author(s):

B. N. Galkin ◽

M. O. Finogenova ◽

А. S. Semenets ◽

M. B. Galkin ◽

T. O. Filipova

Keyword(s):

Fatty Acids ◽

Molecular Weight ◽

High Molecular Weight ◽

Structure And Function ◽

Physiological Characteristics ◽

Low Molecular Weight ◽

Marine Microorganisms ◽

And Function ◽

Structure And Functions

Marine microorganisms have unique metabolic and physiological characteristics and are an important source of new biomolecules such as biosurfactants. Low molecular weight surfactants are glycolipids, phospholipids, fatty acids, lipopeptides and lipoproteins, and high molecular weight surfactants are mixtures of heteropolysaccharides, lipopolysaccharides, lipoproteins and proteins. The main general of bacteria that synthesize biosurfactants are Pseudomonas, Bacillus, Acinetobacter, Antarctobacter, Rhodococcus, Halomonas, Alcanivorax, Pseudoalteromonas and Marinobacter. This review examines the structure and function of biosurfactants isolated from marine microorganisms.

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Positional distribution of fatty acids in the triglyceride classes of milk fat

Journal of Dairy Research ◽

10.1017/s0022029900022147 ◽

1982 ◽

Vol 49 (1) ◽

pp. 73-80 ◽

Cited By ~ 46

Author(s):

Peter W. Parodi

Keyword(s):

Fatty Acids ◽

Molecular Weight ◽

Milk Fat ◽

Silicic Acid Column ◽

Positional Distribution ◽

Stereospecific Analysis ◽

Low Molecular Weight ◽

Layer Chromatography ◽

Molecular Weight Fractions ◽

Cis Isomer

SUMMARYA sample of milk fat was fractionated into high, medium and low molecular weight triglycerides by silicic acid column chromatography. Each fraction was further separated by silver ion adsorption thin-layer chromatography into triglyceride classes which were subjected to stereospecific analysis. Trans-monoene fatty acids were incorporated into triglycerides in the same manner as their cis-isomer. The specific positional distribution for fatty acids in intact milk fat triglycerides was not always maintained in the molecular weight fractions or in the various classes of unsaturation. The significance of these findings is discussed in relation to biosynthetic mechanisms for milk fat synthesis.

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The occurrence and function of short chain length fatty acids in plants

Plant Science Letters ◽

10.1016/0304-4211(76)90068-7 ◽

1976 ◽

Vol 6 (3) ◽

pp. 163-173 ◽

Cited By ~ 25

Author(s):

Alex M.M. Berrie ◽

Ronald Don ◽

David Buller ◽

Mahbood Alam ◽

William Parker

Keyword(s):

Fatty Acids ◽

Chain Length ◽

Short Chain ◽

Short Chain Length ◽

And Function

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Fructose-Based Production of Short-Chain-Length and Medium-Chain-Length Polyhydroxyalkanoate Copolymer by Arctic Pseudomonas sp. B14-6

Polymers ◽

10.3390/polym13091398 ◽

2021 ◽

Vol 13 (9) ◽

pp. 1398

Author(s):

Tae-Rim Choi ◽

Ye-Lim Park ◽

Hun-Suk Song ◽

Sun Mi Lee ◽

Sol Lee Park ◽

...

Keyword(s):

Molecular Weight ◽

Chain Length ◽

Average Molecular Weight ◽

Short Chain ◽

Pha Synthase ◽

Pseudomonas Sp ◽

Short Chain Length ◽

Medium Chain ◽

Medium Chain Length ◽

Pha Production

Arctic bacteria employ various mechanisms to survive harsh conditions, one of which is to accumulate carbon and energy inside the cell in the form of polyhydroxyalkanoate (PHA). Whole-genome sequencing of a new Arctic soil bacterium Pseudomonas sp. B14-6 revealed two PHA-production-related gene clusters containing four PHA synthase genes (phaC). Pseudomonas sp. B14-6 produced poly(6% 3-hydroxybutyrate-co-94% 3-hydroxyalkanoate) from various carbon sources, containing short-chain-length PHA (scl-PHA) and medium-chain-length PHA (mcl-PHA) composed of various monomers analyzed by GC-MS, such as 3-hydroxybutyrate, 3-hydroxyhexanoate, 3-hydroxyoctanoate, 3-hydroxydecanoate, 3-hydroxydodecenoic acid, 3-hydroxydodecanoic acid, and 3-hydroxytetradecanoic acid. By optimizing the PHA production media, we achieved 34.6% PHA content using 5% fructose, and 23.7% PHA content using 5% fructose syrup. Differential scanning calorimetry of the scl-co-mcl PHA determined a glass transition temperature (Tg) of 15.3 °C, melting temperature of 112.8 °C, crystallization temperature of 86.8 °C, and 3.82% crystallinity. In addition, gel permeation chromatography revealed a number average molecular weight of 3.6 × 104, weight average molecular weight of 9.1 × 104, and polydispersity index value of 2.5. Overall, the novel Pseudomonas sp. B14-6 produced a polymer with high medium-chain-length content, low Tg, and low crystallinity, indicating its potential use in medical applications.

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Note: Fractionation of Sheep Milk Fat Via Supercritical Carbon Dioxide

Food Science and Technology International ◽

10.1177/1082013204049512 ◽

2004 ◽

Vol 10 (6) ◽

pp. 421-425 ◽

Cited By ~ 5

Author(s):

V. Spano ◽

A. Salis ◽

S. Mele ◽

P. Madau ◽

M. Monduzzi

Keyword(s):

Carbon Dioxide ◽

Molecular Weight ◽

Chemical Composition ◽

Supercritical Carbon Dioxide ◽

High Molecular Weight ◽

Milk Fat ◽

Low Molecular Weight ◽

Sheep Milk ◽

Supercritical Carbon

Supercritical carbon dioxide (SC-CO2) was used for anhydrous ovine milk fat (AMF) fractionation. Two different fractions were obtained: a low molecular weight triacylglycerol (TAG), named fraction E, and a high molecular weight TAG, termed fraction R. Fractionation was performed at different pressure and temperature values. The effect of these parameters on the chemical composition of the two fractions were analysed in relation to the original AMF. Among the searched conditions, 250 bar and 40°C gave the best fractionation results.

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The Effect of Dextran of Various Molecular Weight on the Coagulation in Dogs

Thrombosis and Haemostasis ◽

10.1055/s-0038-1654535 ◽

1961 ◽

Vol 06 (01) ◽

pp. 015-024 ◽

Cited By ~ 32

Author(s):

Sven Erik Bergentz ◽

Oddvar Eiken ◽

Inga Marie Nilsson

Keyword(s):

Molecular Weight ◽

Body Weight ◽

High Molecular Weight ◽

Bleeding Time ◽

Factor Vii ◽

Low Molecular Weight ◽

Factor V ◽

Coagulation Mechanism ◽

Coagulation Defects

Summary1. Infusions of low molecular weight dextran (Mw = 42 000) to dogs in doses of 1—1.5 g per kg body weight did not produce any significant changes in the coagulation mechanism.2. Infusions of high molecular weight dextran (Mw = 1 000 000) to dogs in doses of 1—1.5 g per kg body weight produced severe defects in the coagulation mechanism, namely prolongation of bleeding time and coagulation time, thrombocytopenia, pathological prothrombin consumption, decrease of fibrinogen, prothrombin and factor VII, factor V and AHG.3. Heparin treatment of the dogs was found to prevent the decrease of fibrinogen, prothrombin and factor VII, and factor V otherwise occurring after injection of high molecular weight dextran. Thrombocytopenia was not prevented.4. In in vitro experiments an interaction between fibrinogen and dextran of high and low molecular weight was found to take place in systems comprising pure fibrinogen. No such interaction occurred in the presence of plasma.5. It is concluded that the coagulation defects induced by infusions of high molecular weight dextran are due to intravascular coagulation.

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