FA Chains Research Articles

(Non)linear Interfacial Rheology of Tween, Brij and Span Stabilized Oil-Water Interfaces: Impact of the Molecular Structure of the Surfactant on the Interfacial Layer Stability.

During emulsification and further processing (e.g., pasteurizing), the oil-water interface is mechanically and thermally stressed, which can lead to oil droplet aggregation and coalescence, depending on the interfacial properties. Currently, there is a lack of insights into the impact of the molecular structure (headgroup and FA chain) of low molecular weight emulsifiers (LME) on the resulting interfacial properties. Additionally, the crystallization/melting of the oil/the emulsifier is often neglected within interfacial rheological experiments. Within this study, the stability of interfaces formed by Tween, Span or Brij was determined as a function of their molecular structure, taking crystallization effects of the LME into account. The headgroup was kept constant while varying the FA, or vice versa. The interfacial film properties (viscoelasticity) were investigated at different temperatures using dilatational and interfacial shear rheology. Both the headgroup and the FA chain impacted the interfacial properties. For the same FA composition, a rather small hydrophobic headgroup resulted in a higher packed interface. The interfacial elasticity increased with increased FA chain length (C12 to C18). This seemed to be particularly the case when the emulsifier crystallized on the interface among cooling. In the case of a densely packed interface, network formation due to chain crystallization of the LME's FA chains occurs during the cooling step. The resulting interface shows predominantly elastic behavior.

Interfacial kinetics reveal enzymatic resistance mechanisms behind granular starch with smooth surfaces

Heterogeneous (interfacial) enzyme catalyzed hydrolysis of starch granules occurs in various biological systems, including plants, animal/human digestion, and microorganisms. Factors such as granular size, surface area, pores, and smoothness play crucial roles in influencing this process. However, limited understanding persists regarding the high enzymatic resistance of starch granules with smooth surfaces. In this study, we investigated the hydrolysis mechanism of glucoamylase (GA) on three different types of starch granules with smooth surfaces, extracted from Curcuma zedoaria (zedoary) rhizomes, Solanum tuberosum (potato) tubers, and Manihot esculenta (tapioca or cassava) roots. We compared the Langmuir adsorption, interfacial kinetics, and the multi-level structure of the three starches. Our data demonstrate that the lower enzymatic resistance observed in tapioca starch stems from the higher density of enzymatic attack sites (kinΓmax) recognized by GA on tapioca starch (1.0 nmol/g) compared to potato (0.6 nmol/g) and zedoary (0.3 nmol/g) starch granules. The high kinΓmax for tapioca starch was significantly influenced by its relatively lower B-type crystallinity, which is disrupted by the presence of short fa chains (degree of polymerization (DP) < 12) and long amylose chains. Furthermore, the relatively higher proportion of longer chains (fb1 and fb2 chains) on the surface of tapioca starch also contributed to higher kinΓmax for GA, resulting in lower enzymatic resistance. These findings enhance our understanding of how the structure of starch granules affects enzymatic catalysis, particularly in granular starches with smooth surfaces devoid of pores. Such insights are crucial for elucidating the digestion and utilization of starch granules.

Starch molecular structures in relation to properties of ratoon rice produced by different ratooning practices

The development of forage-grain ratoon rice (RR) pattern could ensure food security and promote silage production. Herein three indica rice varieties were used to investigate the influence of different forage clipping stages (heading, milk-ripe, wax-ripe, and full-ripe) on starch molecular structures and RR properties. The apparent amylose contents (AAC) of starches increased, but pasting viscosities, gelatinization temperatures and starch sizes decreased with the postponement of clipping stages due to the retardation of endosperm development. The starches showed A-type crystalline structure with increased in vitro digestibility; however relative crystallinity decreased by 13.45 % to 23.89 %. The short fa (DP 6–12) chains of amylopectin increased while long fb3 (DP ≥ 37) chains decreased (p < 0.05). The proportions of amylose chains with DP 100–2000 increased but those with DP 2000–20,000 decreased. Rice grain strength was positively correlated with fb3 chains while negatively correlated with fa chain. The hardness of cooked RR was positively correlated with AAC while negatively correlated with fb2 (DP 25–36). RR clipping at milk-ripe stage had the highest grain strength and moderate texture properties. The elucidation of structure-property relationships is helpful for RR utilization and development of suitable cultivation conditions for RR production.

A new insight into the biosynthesis, structure, and functionality of waxy maize starch under drought stress.

Drought stress (DS) is the main abiotic stress that maize suffers during its whole growth period, and maize is also sensitive to DS. It had been demonstrated that DS could improve the quality of normal maize starch. However, waxy maize, which has special properties, has not been explored in depth, which limits the breeding and cultivation of waxy maize varieties and the application of waxy maize starch. Therefore, in this study, we investigated the effects of DS on the biosynthesis, structure, and functionality of waxy maize starch. The results showed that DS decreased the expression level of SSIIb, SSIIIa, GBSSIIa, SBEI, SBEIIb, ISAII, and PUL, but increased the expression level of SSI and SBEIIa. DS did not change the average chain length of amylopectin, while increased the relative content of fa chains (RCfa ) and decreased the RCfb1 and RCfb3 . Furthermore, DS decreased the amylose content, amorphous lamellar distance da , semi-crystalline repeat distance, and average particle size, whereas it increased the relative crystallinity, crystalline distance dc , the content of rapidly digested starch in the uncooked system and resistant starch content in both the uncooked and cooked system. For waxy maize, DS could raise the relative expression level of SSI and SBEIIa, thus increasing RCfa . The larger number of RCfa could create steric hindrance, which can lead to producing more resistant starch in waxy maize starch. © 2023 Society of Chemical Industry.

Crystal structure of the feruloyl esterase from Lentilactobacillus buchneri reveals a novel homodimeric state.

Ferulic acid is a common constituent of the plant cell-wall matrix where it decorates and can crosslink mainly arabinoxylans to provide structural reinforcement. Microbial feruloyl esterases (FAEs) specialize in catalyzing hydrolysis of the ester bonds between phenolic acids and sugar residues in plant cell-wall polysaccharides such as arabinoxylan to release cinnamoyl compounds. Feruloyl esterases from lactic acid bacteria (LAB) have been highlighted as interesting enzymes for their potential applications in the food and pharmaceutical industries; however, there are few studies on the activity and structure of FAEs of LAB origin. Here, we report the crystal structure and biochemical characterization of a feruloyl esterase (LbFAE) from Lentilactobacillus buchneri, a LAB strain that has been used as a silage additive. The LbFAE structure was determined in the absence and presence of product (FA) and reveals a new type of homodimer association not previously observed for fungal or bacterial FAEs. The two subunits associate to restrict access to the active site such that only single FA chains attached to arabinoxylan can be accommodated, an arrangement that excludes access to FA cross-links between arabinoxylan chains. This narrow specificity is further corroborated by the observation that no FA dimers are produced, only FA, when feruloylated arabinoxylan is used as substrate. Docking of arabinofuranosyl-ferulate in the LbFAE structure highlights the restricted active site and lends further support to our hypothesis that LbFAE is specific for single FA side chains in arabinoxylan.

Multi-scale structure of A- and B-type granules of normal and waxy hull-less barley starch

The multi-scale structure of combined (A- and B- type granules), A-type, and B-type granules from normal (NHB) and waxy hull-less barley (WHB) starch was studied, including crystalline structure, molecular branching, nanostructural and fractal characteristics. Particle size distribution was applied to determine the separation purity (>95%), and micrography was used to distinguish between the A-type and B-type granules. Lacking amylose, WHB had higher relative crystallinity, gelatinization temperature, enthalpy, level of scattering intensity and uniformity of orientation of double helices than NHB starch. Generally, B-type granules had higher gelatinization temperature, lower enthalpy, greater relative crystallinity, higher ratio of crystalline to amorphous region, more fa chains in amylopectin, and thicker semi-crystalline lamellae than A-type and combined granules. The results showed that the multi-scale structure of A-type and B-type granules differed greatly, and the characteristics of combined granules were not the same as those of its two constituent granule fractions.

Differences in Eating Quality Attributes between Japonica Rice from the Northeast Region and Semiglutinous Japonica Rice from the Yangtze River Delta of China.

Differences in cooked rice and starch and protein physicochemical properties of three japonica rice were compared systematically. Cultivars of japonica rice, Daohuaxiang2, from Northeast China (NR) and two semiglutinous japonica rice (SGJR), Nangeng46 and Nangeng2728, from the Yangtze River Delta (YRD) were investigated. Both Daohuaxiang2 and Nangeng46 achieved high taste values, but there were great differences in starch and protein physicochemical properties. Daohuaxiang2 showed higher apparent amylose content (AAC), lower protein content (PC), and longer amylopectin (especially fb2 and fb3) and amylose chain lengths, resulting in thicker starch lamellae and larger starch granule size. Its cooked rice absorbed more water and expanded to larger sizes. All of these differences created a more compact gel network and harder but more elastic cooked rice for Daohuaxiang2. Nangeng46 produced a lower AAC, a higher PC, shorter amylopectin and amylose chain lengths, thinner starch lamellae, and smaller starch granule sizes, creating a looser gel network and softer cooked rice. The two SGJR, Nangeng46 and Nangeng2728, had similar low AACs but great differences in taste values. The better-tasting Nangeng46 had a lower PC (especially glutelin content) and higher proportion of amylopectin fa chains, which likely reduced the hardness, improved the appearance, and increased the adhesiveness of its cooked rice. Overall, both types of japonica rice from the NR and YRD could potentially have good eating qualities where Nangeng46’s cooked rice was comparable to that of Daohuaxiang2 because of its lower AC. Moreover, its lower PC and higher proportion of amylopectin fa chains likely improved its eating quality over the inferior-tasting SGJR, Nangeng2728. This research lays a foundation for the improvement of the taste of japonica rice in rice breeding.

Effect of biochar on rice starch properties and starch-related gene expression and enzyme activities

We determined the effects of biochar on starch properties and the activities of enzymes and expression levels of genes related to starch in two Japonica rice cultivars. The two rice varieties were subjected to five biochar treatments (0, control; and 5, 10, 20, and 40 t/hm2). In both rice varieties, the content of apparent amylose and resistant starch were lower in biochar treatments than in the control. The proportion of fa chains was higher and that of fb3 chain was lower in the biochar treatments than in the control. Starch viscosity and cooking taste quality were improved by the biochar treatments. In both rice varieties, the activity of granule-bound starch synthase was significantly decreased by biochar treatments, and the activities of soluble starch synthase, starch branching enzyme, and starch debranching enzyme were significantly increased. The transcript levels of genes encoding starch synthases and starch branching enzymes were significantly increased by biochar treatments. We conclude that biochar at a dose of 5–10 t/hm2 can regulate the activity of starch-related enzymes, and this affects the type, content, and fine structure of starch. Therefore, the addition of biochar to soil can improve the viscosity and taste quality of rice starch.

Effects of Genetic Background and Environmental Conditions on Amylopectin Chain-Length Distribution in a Recombinant Inbred Line of an Inter-subspecies Rice Cross.

Amylopectin is an essential starch property, and the chain-length distribution of amylopectin (APCLD) is closely associated with the eating and cooking quality of rice. In this study, a series of recombinant inbred lines derived from an indica/japonica cross were planted in four areas with distinct ecological conditions (LN, SC, JS, and GD), and the relationship among APCLD, environmental factors, and genetic background was analyzed. The results showed that APCLD was strongly influenced by environmental factors, which dynamically changed from heading to the mature stage. The solar radiation, luminous flux, and light hours were positively correlated with Fa but negatively correlated with Fb1 and Fb2. The temperature was negatively correlated with Fa and Fb1 but positively correlated with Fb2 and Fb3. The temperature was the primary factor affecting APCLD, followed by humidity and light. There was no significant correlation between the indica pedigree percentage and APCLD. Furthermore, we detected six quantitative trait loci related to Fa, Fb1, Fb2, and Fb3 chains, several of which shared a similar region to previously reported loci, including DENSE AND ERECT PANICLE 1 (DEP1). The truncated dep1 allele increased Fa, Fb2, and Fb3 but decreased Fb1 in LN, whereas Fa was decreased but Fb1 and Fb2 were increased in JS. Elucidating the effects of climate factors and genetic background on APCLD could provide a theoretical basis and technical guidance for high-quality rice breeding.

MR spectroscopy differences between lipomatosis of nerve and neuromuscular choristoma: a potential adjunctive diagnostic tool.

To describe differences between lipomatosis of nerve (LN) and neuromuscular choristoma (NMC) evaluated with MR spectroscopy (MRS). Eight patients were included in this prospective pilot study: three patients with LNs and five with NMCs. Single voxel PRESS MRS of the tumors were acquired with 3T MRI. MRS data were processed with LCModel version 6.3-1J using the internal "lipid-8" basis set. From individual lipid peak and water content measurements, total fatty acid molecules (TFAM), unsaturated fatty acid molecules (UFAM), and glycerol molecules (GM) were computed and analyzed, as well as ratios of UFAM/TFAM, TFAM/GM, and a fatty-acid chain-length index (CLI). The LN group included two men and one woman (average age 58.3years); the NMC group included two men and three women (average age 20.4years). Lipid composition analysis showed that LN had considerably more fat than NMC: TFAM: LN = 15.29 vs NMC = 7.14; UFAM: LN = 4.48 vs NMC = 2.63; GM: LN = 5.20 vs NMC = 1.02. Both tumors had a similar fraction of unsaturated fatty acids: UFAM/TFAM: LN = 0.29 vs NMC = 0.37. LN had the usual number of FA molecules/glycerol molecule, while NMC had considerably more: TFAM/GM: LN = 2.94 vs NMC = 6.98. Finally, average FA chains were longer in NMC: CLI: LN = 17.39 vs NMC = 22.55. Our analysis suggests measurable differences in the amount and composition of lipid in LN and NMC. While a larger, statistically powered study is needed, these initial findings may be helpful to properly diagnose ambiguous cases and thereby avoid surgical intervention such as biopsy.

Effects of cassava variety and growth location on starch fine structure and physicochemical properties

Apparent amylose content (AAC), resistant starch (RS) content, pasting, gelatinization, retrogradation properties, and fine structural parameters amongst starches from five Thai cassava cultivars grown in two different locations were determined. Results indicated that significant differences among different varieties were found for most traits. The AAC, gelatinization onset (To) and peak temperature (Tp), the ratio of peak heights of amylopectin (hAP2/hAP1) and chain length distribution (CLD) of amylopectin fa, fb2, fb3 and average CLD (X‾) were mainly affected by genotypic effects. The peak viscosity (PV), breakdown (BD), molecular size of amylose (Rh, AM) and amylopectin (Rh, AP), average molecular size (Rh‾), the position of amylopectin peak (XAP1) and fb1 were mainly affected by environmental effects. The effects of the genotype × environment interaction were significant for BD, Rh, AM, Rh, AP, hAP2/hAP1 and fb2 values. RS was negatively correlated with the amount of amylopectin fa chains. PV and BD were affected by Rh, AM, Rh, AP, XAP1, XAP2, and the amount of fb1 chains. To and Tp were affected by XAP1, XAP2, fb1 and fb2. These results enhance our understanding of the structure-function relations of starches and are useful for the application of starch in the food industry and for breeding programs to improve the cassava starch quality.

Understanding the Polymerization of Polyfurfuryl Alcohol: Ring Opening and Diels-Alder Reactions.

Polyfurfuryl alcohol (PFA) is one of the most intriguing polymers because, despite its easy polymerization in acid environment, its molecular structure is definitely not obvious. Many studies have been performed in recent decades, and every time, surprising aspects came out. With the present study, we aim to take advantage of all of the findings of previous investigations and exploit them for the interpretation of the completely cured PFA spectra registered with three of the most powerful techniques for the characterization of solid, insoluble polymers: Solid-State 13C-NMR, Attenuated Total Reflectance (ATR), Fourier Transform Infrared (FTIR) spectroscopy, and UV-resonant Raman spectroscopy at different excitation wavelengths, using both an UV laser source and UV synchrotron radiation. In addition, the foreseen structures were modeled and the corresponding 13C-NMR and FTIR spectra were simulated with first-principles and semi-empiric methods to evaluate their matching with experimental ones. Thanks to this multi-technique approach, based on complementary analytical tools and computational support, it was possible to conclude that, in addition to the major linear unconjugated polymerization, the PFA structure consists of Diels-Alder rearrangements occurring after the opening of some furanic units, while the terminal moieties of the chain involves γ-lactone arrangements. The occurrence of head-head methylene ether bridges and free hydroxyl groups (from unreacted furfuryl alcohol, FA, or terminal chains) could be excluded, while the conjugated systems could be considered rather limited.

Fine molecular structure and its effects on physicochemical properties of starches in potatoes grown in two locations

Seven potato cultivars were planted at two different locations, E1 (Yiwu) and E2 (Jinhua) to assess the starch molecular structures and physicochemical properties as affected by growing locations. Most of the potato cultivars in E2 presented significantly smaller average whole molecular size (Rh¯) whereas larger average chain length of amylopectin (X¯) along with lower proportion of fa chains (DP 6–12) than those in E1. Significant varietal difference in the physicochemical properties were observed within each location, but only the mean onset temperature in E1 was significantly lower than that in E2. The fine structures (chain-length distribution) of both amylose and amylopectin affected the pasting properties of potato starches based on the starch structure-property correlations. The amylopectin fine structure also determined the thermal and retrogradation properties. Potato starches with more short chains and less long chains of amylopectin displayed lower gelatinization temperature but higher retrogradation.

Hydrophilic interaction (HILIC) and reverse phase liquid chromatography (RPLC)–high resolution MS for characterizing lipids profile disruption in serum of anabolic implanted bovines

Glycerophospholipids have been highlighted as the major lipids class affected by trenbolone acetate/estradiol implant administration in bovines. Non-targeted hydrophilic interaction chromatography (HILIC) and reverse phase liquid chromatography (RPLC) coupled to high resolution mass spectrometry have been successfully applied for characterizing lipid profile disruption in serum of implanted bovines. HILIC data pointed towards significant decrease of C22 fatty acids in implanted animals, i.e., C22:3 (p < 0.05), C22:4 (p < 0.05) and C22:6 (p < 0.01), whilst RPLC data confirmed depletion of glycerophospholipids (phosphatidylglycerols, phosphatidylcholine, phosphatidic acid and phosphatidylethanolamine) with C22 fatty acid chains. Using these two complementary methods, complex lipids with the same alkyl chain have been putatively characterized and could further serve to understand the biological mechanism of illicit administration of trenbolone acetate/estradiol implant. These metabolites underpin glycerophospholipid metabolism as potential pathway, which was identified using metabolomic pathway analysis and MetExplore platforms. We hypothesized that implantation of exogenous androgenic and estrogenic steroids induces a depletion of glycerophospholipids with C22 FA chains, by decreasing high-density lipoproteins, the main transporters of glycerophospholipids in plasma.

Characterization of fish oil‐in‐water emulsions using light‐scattering, nuclear magnetic resonance, and gas chromatography‐headspace analyses

AbstractThe effect of the molecular environment on the physical and oxidative properties of homogenized or microfluidized fish oil‐in‐water emulsions (5% w/w tuna oil in pH 7 phosphate buffer) stabilized by whey protein isolate (WPI, 1 or 5% w/w) or lecithin (2.5% w/w) was examined. Laser light‐scattering measurements showed that WPI‐stabilized emulsions had smaller particle sizes than lecithin‐stabilized emulsions, and that higher pressures reduced the particle size. WPI afforded more protection against oil oxidation than did lecithin, as evidenced by the lower headspace propanal of emulsions as measured by GC‐headspace analysis, despite the larger interface in WPI‐stabilized emulsions. Reducing the concentration of WPI in emulsions from 5 to 1% decreased the oxidative stability of WPI‐stabilized emulsions. The 1H NMR transverse relaxation times (T2) of FA chains in emulsion droplets stabilized by the same surfactants made by homogenization or microfluidization were different and not always related to particle size. The higher mobility (i.e., longer T2) of the unsaturated parts of the FA chains within an oil droplet, compared with the saturated parts, suggests that the unsaturated components tended to stay in the core of the oil droplets. This experimental result supports the hypothesis reported in other literature that the more unsaturated FA are buried in the oil core of oil‐in‐water emulsions. The lack of a universal correlation between particle size and oxidation suggests that the mobility of particles in an emulsion has an influence on the rate of oxidation.

Water‐retaining ability of diacylglycerol

AbstractThe water‐in‐oil emulsification characteristics and the adsorption properties of DAG at the oil/water interface were investigated for DAG having different FA compositions. The water‐retaining ability of DAG is dependent on the FA composition but is not dependent on the interfacial tension at the oil/water interface in a simple way. The water‐retaining ability is very different between uni‐chain DAG (two FA have the same chain length) and complex‐chain DAG (one FA is oleic acid and the other has a shorter alkyl chain). Uni‐chain DAG, having long FA chains (R=C12 or C18∶1) have the ability to emulsify water at the volume fraction of 80% (ϕ80%), but uni‐chain DAG with short or medium chain‐length FA (R=C3, C4, C6, C8) show little ability to retain water. For complex‐chain DAG, all the DAG studied here (R1=C18∶1, R2=C2−C12) have the ability to emulsify water at ϕ80%. The stability of the emulsions, however, varies with the chain length of the R2 FA (R2 stability order: C2, C3&gt;C18∶1, C10&gt;C8&gt;C4, C6). The relationship between the water‐retaining ability and the molecular structure of DAG is discussed from the viewpoint of intra‐ and intermolecular interactions between the FA chains.

Thermal deterioration of diacylglycerol and triacylglycerol oils during deep‐frying

AbstractThe thermal deterioration of cooking oil during deep‐frying with a diacylglycerol (DAG)‐rich oil (DAG‐OIL) was compared with that for a cooking oil composed of a blend of commercial cooking oils (TAG‐OIL) with a comparable FA composition and tocopherol content. Analyses of several indices of deterioration indicated no substantial difference in p‐anisidine values, iodine values, and petroleum ether‐insoluble oxidized FA between DAG‐OIL and TAG‐OIL. The polymerized glyceride (PG) content was lower for DAG‐OIL than TAG‐OIL. However, the PG value did not reflect the degree of polymerization of the FA chains directly, since both DAG‐OIL and TAG‐OIL generated polymeric products but of different types. An analysis of the polymerized FA content revealed no significant difference in the degree of polymerization of either of the oils. The total polar compounds included nonaltered DAG as an altered compound, and, as a result, this index was not appropriate for DAG‐OIL. DAG‐OIl underwent hydrolysis more rapidly than TAG‐OIL. This difference was mainly correlated with moisture contained by the oil during frying and with the total molarity of the glycerides. Even though DAG‐OIL was used until it became a waste oil, the extent of thermal oxidation was the same as that for TAG‐OIL, although some indices showed a different trend from TAG‐OIL. Molecular structure had no influence on the thermal deterioration of the frying oil. We conclude that the choice of indices is an important factor when the deterioration of DAG‐OIL is evaluated.

Correlation between fatty acyl composition in neutral and polar lipids and enzyme activities from various tissues of calcium-deficient rats.

In this study we investigated the changes induced by feeding rats a calcium-deficient diet (0.5 g Ca/kg diet) during 65 d after weaning. Phospholipase A2, acyl-Co synthetase and FA delta9-, delta6-, and delta5-desaturase activities were also determined. Calcium deficiency evoked a general alteration in the quality and proportion of the FA chains acylated to neutral and polar lipids from liver, lungs, spleen, brain, kidneys, fat, articular cartilage, erythrocyte ghosts, and plasmas, characterized by an increment of saturated FA and a significant depletion of polyunsaturated acids derived from linoleate and alpha-linolenate. Several interlipid and lipid/protein relationships were also modified in microsomes from calcium-deprived rats, with a concomitant reduction in the rotational mobility of the probe diphenylhexatriene. Phospholipase A2 and acyl-CoA synthetase activities were also decreased and increased, respectively, in some tissues from calcium-deficient rats, whereas delta9-, delta6- and delta5-desaturases were significantly depressed. We conclude that changes in tissue fatty acyl composition evoked by calcium deprivation are due to alterations in the acylation/deacylation cycles via inhibition of the phospholipase A2. These changes were reflected in the physicochemical properties of the membranes, which in turn inhibits desaturase activities. A possible failure in the transcriptional rate for desaturase-mRNA was also discussed.

13C NMR spectra of TAG: An easy way to distinguish milks from different animal species

AbstractIn order to differentiate milks from different species, we carried out a comparative analysis of TAG from cow, buffalo, goat, and sheep milk fat based on13C NMR experiments. NMR spectroscopy, although less sensitive than other techniques, does not require an extensive chemical manipulation of samples and can easily highlight the differences in the content of short‐chain acyl groups in the four milk species. The resonances were assigned and quantified, and by using only three NMR parameters in data clustering with fuzzy logic analysis, we were able to distinguish goats' milk from sheep's milk, and both of these milks from cows' and buffaloes' milks. This appears to be an important result, considering the ease and rapidity with which milk identification can be obtained. From13C NMR spectra of TAG, the positional distribution of FA chains on the glycerol backbone can also be easily evaluated. In particular, analysis of the positional distribution of monounsaturated FA revealed that it may be species‐specific, and we are currently analyzing larger data sets in order to evaluate the use of this parameter as a suitable approach to address the issue of milk authenticity.