Lipid analyses of chloroplasts isolated from wheat (Triticum aestivum L. cv. Arthur) and milo (Sorghum bicolor cv. Funk's hybrid 522) suggest no major heat effect on lipid class distribution. Assuming milo is more heat tolerant than wheat and that increased saturated/unsaturated fatty acid values increase thermal stability, changes in sulfoquinovosyldiglyceride (SL) appear to be more important than phosphatidylglycerol (PG) in conferring thermal stability to isolated chloroplasts.
Gehring, Roy Z. and Todd, Glenn W.
"Effects of Growth Temperatures on the Fatty Acid Composition of Isolated Chloroplasts From Two Species Differing in Heat Sensitivity,"
Journal of the Arkansas Academy of Science: Vol. 39
, Article 12.
Available at: http://scholarworks.uark.edu/jaas/vol39/iss1/12