Variation in Lipid Composition Among Strains of Oats1
- Ian A. de la Roche,
- V. D. Burrows and
- R. I. H. McKenzie2
Significant relationships were detected between lipid content and total fatty acid composition of seed from Avena sativa L. With increasing lipid content, the proportions of palmitic and linoleic acid decreased while oleic acid Increased. The relative proportions of acyl lipid classes (especially phospholipids and triglycerides) were also affected; high lipid strains contained a greater proportion of triglyceride and a lower proportion of phospholipid. Although the fatty acid composition of these two lipid classes was distinctly different in each strain, both exhibited similar shifts in fatty acid composition with changing lipid content.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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