AMINO ACIDS AND PEPTIDES OF HOPS AND WORTS II. PIPECOLINIC ACID, A NEW AMINO ACID IN BARLEY AND HOPS
Open Access
- 2 January 1953
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 59 (1) , 28-35
- https://doi.org/10.1002/j.2050-0416.1953.tb02709.x
Abstract
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.Keywords
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