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AMINO ACIDS AND PEPTIDES OF HOPS AND WORTS II. PIPECOLINIC ACID, A NEW AMINO ACID IN BARLEY AND HOPS
Author(s) -
Harris G.,
Pollock J. R. A.
Publication year - 1953
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1953.tb02709.x
Subject(s) - amino acid , chemistry , reagent , reactivity (psychology) , piperidine , chromatography , biochemistry , organic chemistry , medicine , alternative medicine , pathology
A newly recognized amino acid of barley, wort, and hops has been identified as l ‐(—)‐pipecolinic acid (piperidine‐2‐carboxylic acid). It has been isolated in the pure state from hops by means of chromatography. Its identity has been established, among other ways, by means of its reactivity with a number of reagents, which have in this study been applied generally to the identification of amino acids on paper chromatograms.