Changes in fatty acid composition of sulfolipid and phospholipids during maturation of alfalfa
Lipids were extracted from alfalfa samples collected at intervals over the growing season and were fractionated to yield pure sulfolipid. In the sulfolipid and in a phospholipid fraction the major fatty acids were palmitic, linolenic, and linoleic, of which the palmitic acid increased in proportion...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
1967-07-01
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| Series: | Journal of Lipid Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022227520395651 |
| _version_ | 1818925587135201280 |
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| author | William E. Klopfenstein James W. Shigley |
| author_facet | William E. Klopfenstein James W. Shigley |
| author_sort | William E. Klopfenstein |
| collection | DOAJ |
| description | Lipids were extracted from alfalfa samples collected at intervals over the growing season and were fractionated to yield pure sulfolipid. In the sulfolipid and in a phospholipid fraction the major fatty acids were palmitic, linolenic, and linoleic, of which the palmitic acid increased in proportion during the season while the proportion of linolenic acid dropped. The sulfolipid contained more linolenic acid and less palmitic and linoleic acids than the phospholipids, and had a greater rate of change of fatty acid composition. |
| first_indexed | 2024-12-20T02:43:35Z |
| format | Article |
| id | doaj.art-48f861c7c2bd402884a2ead8ee6f5910 |
| institution | Directory Open Access Journal |
| issn | 0022-2275 |
| language | English |
| last_indexed | 2024-12-20T02:43:35Z |
| publishDate | 1967-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Lipid Research |
| spelling | doaj.art-48f861c7c2bd402884a2ead8ee6f59102022-12-21T19:56:14ZengElsevierJournal of Lipid Research0022-22751967-07-0184350351Changes in fatty acid composition of sulfolipid and phospholipids during maturation of alfalfaWilliam E. Klopfenstein0James W. Shigley1Department of Biochemistry, The Pennsylvania State University, University Park, Pennsylvania 16802Department of Biochemistry, The Pennsylvania State University, University Park, Pennsylvania 16802Lipids were extracted from alfalfa samples collected at intervals over the growing season and were fractionated to yield pure sulfolipid. In the sulfolipid and in a phospholipid fraction the major fatty acids were palmitic, linolenic, and linoleic, of which the palmitic acid increased in proportion during the season while the proportion of linolenic acid dropped. The sulfolipid contained more linolenic acid and less palmitic and linoleic acids than the phospholipids, and had a greater rate of change of fatty acid composition.http://www.sciencedirect.com/science/article/pii/S0022227520395651plant sulfolipidphospholipid6-sulfo-α-d-quinovopyranosyl-(1-1′) dilyceridefatty acid compositionfatty acid variationalfalfa |
| spellingShingle | William E. Klopfenstein James W. Shigley Changes in fatty acid composition of sulfolipid and phospholipids during maturation of alfalfa Journal of Lipid Research plant sulfolipid phospholipid 6-sulfo-α-d-quinovopyranosyl-(1-1′) dilyceride fatty acid composition fatty acid variation alfalfa |
| title | Changes in fatty acid composition of sulfolipid and phospholipids during maturation of alfalfa |
| title_full | Changes in fatty acid composition of sulfolipid and phospholipids during maturation of alfalfa |
| title_fullStr | Changes in fatty acid composition of sulfolipid and phospholipids during maturation of alfalfa |
| title_full_unstemmed | Changes in fatty acid composition of sulfolipid and phospholipids during maturation of alfalfa |
| title_short | Changes in fatty acid composition of sulfolipid and phospholipids during maturation of alfalfa |
| title_sort | changes in fatty acid composition of sulfolipid and phospholipids during maturation of alfalfa |
| topic | plant sulfolipid phospholipid 6-sulfo-α-d-quinovopyranosyl-(1-1′) dilyceride fatty acid composition fatty acid variation alfalfa |
| url | http://www.sciencedirect.com/science/article/pii/S0022227520395651 |
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