LOCALIZATION AND QUANTITY OF TANNINS AND PROTEINS IN THE TESTA OF IPOMOEA-PURPUREA (L) ROTH RELATIVE TO WATER PERMEABILITY

Abstract

Localization and amount of condensed (not found) and hydrolyzable tannins and proteins in the testa of L purpurea were related to permeability to water in the testa. During dehydration of the seed, hydrolyzable tannins and prolamins decreased, albumins and globulins also decreased

glutelins increased, Tannins and proteins appear to form complexes associated to structures in the testa responsible for impermeability.