Biology:Pauly reaction: Difference between revisions
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Short description: Chemical test for amino acid detection
The Pauly reaction is a chemical test used for detecting the presence of tyrosine or histidine in proteins. It is named after German chemist Hermann Pauly, who first described the reaction.[1] When proteins containing either tyrosine or histidine are reacted with diazotized sulfanilic acid under alkaline conditions, a red color is formed by a coupling reaction.[2][3][4][5]
References
- ↑ Pauly, H (1904), "Über die Konstitution des Histidins. I. Mitteilung", Z. Physiol. Chem. 42 (5–6): 508–518, doi:10.1515/bchm2.1904.42.5-6.508, https://zenodo.org/record/1448768
- ↑ Debajyoti Das (1980). Biochemistry. Academic Publishers. p. 56. ISBN 978-93-80599-17-5. https://books.google.com/books?id=QqXpWJHICUYC&pg=PA56.
- ↑ John Henry Gaddum (1986). Vasodilator Substances of the Tissues. CUP Archive. p. 41. ISBN 978-0-521-30860-1. https://books.google.com/books?id=czQ9AAAAIAAJ&pg=PA41.
- ↑ P. M. Swamy (2008). Laboratory Manual on Biotechnology. Rastogi Publications. p. 90. ISBN 978-81-7133-918-1. https://books.google.com/books?id=_oFtJObOYTIC&pg=PA90.
- ↑ Joe Regenstein (28 August 1984). Food Protein Chemistry: An Introduction for Food Scientists. Elsevier. p. 35. ISBN 978-0-323-15386-7. https://books.google.com/books?id=OzL_W89s0qcC&pg=PA35.
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