STUDIES ON COMPOUNDS AND INDIVIDUAL LIPIDS OF WHEAT GERM

被引：13

作者：

MORUZZI, G

VIVIANI, R

SECHI, AM

LENAZ, G

机构：

[1] Lstituto di Chimica Biologica, Facolta di Medicina E Chirurgia, Universita di Bologna, Bologna

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb12094.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY: A combination of chemical and chromatographic procedures demonstrated that 97% of total wheat germ lipids are nonpolar, while 3% are polar (glycolipids, phosphoipids and proteolipids). The fatty acid composition, in polar and nonpolar lipids, was determined: the former contain a higher percentage of octa‐decatrienoic acid than the latter. Nonpolar lipids are tri, mono‐ and diglycerides and sterol esters. In addition to lecithin, phosphatidyl ethanolamine, phosphatidyl serine and their lyso derivatives, lipids contain unknown compounds tentatively identified as glycolipids or phytoglycolipids. Moreover a high content of compounds identified as phosphatidic acid or polyglycerophosphate derivatives has been observed. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：581 / &

共 27 条

[1]

ALBRITTON EC, 1955, STANDARD VALUES NUTR, P135

[2]

BARRON EJ, 1958, J BIOL CHEM, V231, P493

[3]

BARTLETT GR, 1959, J BIOL CHEM, V234, P466

[4] LIPID COMPOSITION OF PHOSPHORYLATING DIGITONIN PARTICLES AND WATER- AND SALINE-EXTRACTED MITOCHONDRIA FROM RAT LIVER [J].