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The amino‐acids of sugar cane. I.—The amino‐acids of cane‐juice and the effect of nitrogenous fertilisation on the levels of these substances
Author(s) -
Parish D. H.
Publication year - 1965
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740160502
Subject(s) - amino acid , tryptophan , arginine , chemistry , asparagine , glutamine , methionine , lysine , alanine , histidine , cane , pipecolic acid , biochemistry , nitrogen , amino acid synthesis , food science , sugar , organic chemistry
Twenty‐three amino‐acids have been detected in cane juice, pipecolic acid, methionine, tryptophan and β‐alanine for the first time, and the presence of a hydroxypipecolic acid is suggested; the presence of arginine is confirmed. Increasing the supply of nitrogen increases markedly the amides asparagine and glutamine and less markedly the basic amino‐acids lysine, histidine, arginine and tryptophan. The neutral and acidic amino‐acids tend to increase and then decrease in level with increasing nitrogen supply.