Abstract
The positional distribution of acyl groups in interesterified fats obtained from a number of vegetable oilโmixtures was studied by the selective deacylation reaction of Pancreatic Lipase. In the case of randomised fats, there was almost equal distribution of fatty acids in the three positions, which indicated completeness of randomisation and destruction of the selective orientation of acyl groups present in natural fats. On the other hand, there was little or no change in positional distribution during directed interesterification. It was found that for natural and randomised fats, the glyceride compositions calculated from the Lipase hydrolysis data agreed quite well with those obtained by argentation thinโlayer chromatography (TLC) followed by gasโliquid chromatography (GLC) with an internal standard. The glyceride compositions of directed interesterified fats, found by argentation TLC followed by GLC, indicated that the proportions of GS~3~ and GU~3~ increase to a considerable extent with simultaneous decrease in GSU~2~, while that of GS~2~U increases to a comparatively small extent, or remains unchanged.