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Plant lipids. III. —Phosphatidic acid and phosphatidylinositol in cereal grains
Author(s) -
Aylward F.,
Showler A. J.
Publication year - 1962
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740130205
Subject(s) - phosphatidic acid , phosphatidylinositol , phospholipid , composition (language) , chemistry , biochemistry , food science , phosphatidylethanolamine , chromatography , phosphatidylcholine , phosphorylation , membrane , linguistics , philosophy
Phosphatidic acids and phosphatidylinositols have been isolated from the lipids of barley, oats and rye. The fatty‐acid composition of the fractions has been studied by gas‐liquid chromatography, and analyses obtained are compared with those for corresponding cereal oils as extracted by normal methods. A serine‐containing phospholipid with properties similar to those of the phosphatidic acids has been found in cereal lipids, but its precise composition has not yet been determined.