Pauly reaction

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
Debajyoti Das (1980). Biochemistry. Academic Publishers. p. 56. ISBN 978-93-80599-17-5.
John Henry Gaddum (1986). Vasodilator Substances of the Tissues. CUP Archive. p. 41. ISBN 978-0-521-30860-1.
P. M. Swamy (2008). Laboratory Manual on Biotechnology. Rastogi Publications. p. 90. ISBN 978-81-7133-918-1.
Joe Regenstein (28 August 1984). Food Protein Chemistry: An Introduction for Food Scientists. Elsevier. p. 35. ISBN 978-0-323-15386-7.

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[1] 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

[2] Debajyoti Das (1980). Biochemistry. Academic Publishers. p. 56. ISBN 978-93-80599-17-5.

[3] John Henry Gaddum (1986). Vasodilator Substances of the Tissues. CUP Archive. p. 41. ISBN 978-0-521-30860-1.

[4] P. M. Swamy (2008). Laboratory Manual on Biotechnology. Rastogi Publications. p. 90. ISBN 978-81-7133-918-1.

[5] Joe Regenstein (28 August 1984). Food Protein Chemistry: An Introduction for Food Scientists. Elsevier. p. 35. ISBN 978-0-323-15386-7.