On the mechanisms of fatty acid transformations in membranes

Concentrations of albumin in excess of 1% in the incubation mixture inhibited the elongation of added fatty acids and their incorporation into microsomal lipids whereas these reactions were not inhibited with endogenous microsomal membrane fatty acids. The results of these and other studies support the idea that such reactions of membrane lipid fatty acids with membrane‐bound enzymes normally occur entirely within the membrane without release of free fatty acids to equilibrate with the fatty acid pool during the process.