Cereal Chem 55:572 - 583.  |  VIEW ARTICLE
Corn Lipids.

E. J. Weber. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Corn oil is important as a commercial product for human nutrition and as a source of energy in livestock feed. The high quality of the oil is due to its high level of essential polyunsaturated fatty acids. Genetic modifications of oil content, fatty acid composition, and fatty acid placement in triglycerides are feasible in corn. Distictive concentrations of lipid types and fatty acid compositions characterize the lipids from germ, endosperm, pericarp, tip cap, leaf and root. In addition to tissue specificity, each lipid class exhibits lipid specificity because each class, regardless of location, has particular fatty acid traits. The genotype of the plant also exerts some influence on the fatty acid composition of all lipids from all parts of the plant.