✍ Scribed by Márquez-Ruíz, G. ;Pérez-Camino, M. C. ;Dobarganes, M. C.
No coin nor oath required. For personal study only.
The action of pancreatic lipase on complex glyceridic molecules originating during thermal oxidation of fats is defined. Four samples of increasing level of alteration compounds – 4.5, 37.1, 67.2 and 100% respectively – have been analyzed by means of a combination of chromatographic techniques, which allows quantification of the most representative groups of degradation compounds – oxidized triacylglycerol monomers, triacylglycerol dimers and polymers, diacylglycerols and fatty acids. The samples have been subjected to in vitro hydrolysis by pancreatic lipase at different reaction times and modifications originated have been defined by means of high performance size exclusion chromatography (HPSEC) as well as by titration of fatty acids released. The results clearly demonstrate that enzymatic hydrolysis depends on the molecular weight of the glycerides being slower as alteration compound weight increases. Moreover, by direct quantitation of complex glycerides remaining after the action of the enzyme, the influence of different variables (reaction time, alteration level, etc) can be deduced.
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