Abstract
A TWO-DIMENSIONAL paper chromatogram of an acid hydrolysate of groundnut protein has shown, in addition to the spots due to the amino-acids previously reported present in groundnut protein1, a glycine spot (RF = 0.32, 80 per cent aqueous phenol; RF = 0.22, butanol–acetic acid) and an unidentified spot (RF = 0.78, 80 per cent aqueous phenol; RF = 0.24 butanol–acetic acid mixture). The RF values of the unidentified spot did not correspond with any of the values reported for amino-acids2 or amino-sugars3.
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HAWORTH, R., MacGILLIVRAY, R. & PEACOCK, D. Isolation of Sarcosine from an Acid Hydrolysate of Groundnut Protein. Nature 167, 1068 (1951). https://doi.org/10.1038/1671068a0
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DOI: https://doi.org/10.1038/1671068a0
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