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Mobilisation of fats in germinating seeds: The in vivo “quantum” hydrolysis of triglycerides
Author(s) -
Kartha A. R. S.,
Mathur J. M. S.
Publication year - 1964
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.2740151210
Subject(s) - glyceride , glycerol , hydrolysis , triglyceride , germination , in vivo , chemistry , biochemistry , food science , biology , botany , cholesterol , fatty acid , microbiology and biotechnology
The residual fats in germinating seeds from four different species did not show any detectable acetyl value by sensitive gravimetric methods. The in vivo hydrolysis of triglycerides in plants hence appears to take place probably by a “quantum” mechanism wherein a triglyceride molecule is split up into fatty acids and glycerol with little or no intermediate liberation of mono‐ and di‐glycerides.