Fatty acid chain length distributions

In Figure 15-1, the Ri, R , and R3 are carbon chain lengths ranging from C4—C22 or more, though in these fats, Cn-C 7 predomiriate. Batches of triglycerides from various sources have their own random distribution of fatty acid chain lengths, but from the same fats and oils the distributions are fairly consistent. 

Table 2 - Relative distribution of fatty acid chain lengths of the ceramide monohexoside fractions CMH-Coh and CMH-Cn from T. cruzi as calculated from the (M + H - 60) ions of the peracetylated compounds. 

The synthesis of these surfactants involves several steps. The first step is the preparation of a substituted imidazoline, usually l-(hydroxyethyl)-2-alkyl imidazoline, starting from fatty acids or fatty acid methyl esters and aminoethylethanolamine (AEEA) (Figure 15.15). For the production of betaines, the choice of fatty material is in most cases hydrogenated coco fatty acid. The distribution composition of fatty acid chain lengths, given above in Table 15.2, is typical also for cocoam-phoacetates. 

In photosynthetic tissues, or example, novo fatty acid synthesis is Localised in the chloroplast where the central cofactor/cosubstrate for carbon-8 to carbon-18 fatty acid synthesis is acyl carrier protein. There is some evidence that fatty acid chain length and fatty acid distribution within the different cellular organalles may be regulated by isoform structure of acyl carrier protein. In the developing oil seed, on the other hand, the most probable site of acyl carrier protein-mediated fatty acid synthesis is the plastid. The complex interrelationship between de novo fatty acid synthesis and the Kennedy pathway will need to be understood before genetic manipulation of the acyl carrier protein gene can be contemplated on a rational basis. 

Another chromatographic method is pyrolysis/gas-liquid chromatography. The sample is mixed with P205 and heated to 400°C. This technique yields the chain length distribution of the fatty acids initially used [107],... 

Odor and color instability was traced to the choice of SAI. The original Monsavon composition used an SAI blend made from 80% coconut fatty acid and 20% tallow fatty acid. A characteristic alkyl chain length distribution for the resulting SAI is shown in Table 9.4-1. 

Typical weight per cent chain length distributions based on 20 80 tallow coconut fatty acid chain distribution specified for sodium acyl isethionate specified for the Monsavon bar [9], and the purely coconut fatty acid source for SCI. 

The lipid organization in equimolar mixtures of cholesterol, synthetic CER, and free fatty acids closely resembles that in stratum corneum, as both LPP (12.2 nm) and SPP (5.4 nm) are present, the lateral packing of the lipids is orthorhombic, a minor fraction of cholesterol phase separates into crystalline domains, and no additional phases can be detected. Interestingly, free fatty acids are required for proper lipid organization, as only in their presence a dominant formation of the LPP could be detected. This might be related to the limited acyl chain length distribution present in these CER mixtures. 

Each triglyceride molecule has a random distribution of acid chain lengths and degrees of unsaturation. However, the composition of fats and oils from a common source is relatively uniform. While fatty alcohols theoretically could be derived from any fat or oil, most are prepared from coconut oil or tallow with an increasing quantity derived from palm oil or palm kernel oil. Approximate compositions (O of these four oils are listed in Table I. 

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