Xanthoproteic reaction

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Product of the xanthoproteic reaction with the characteristic yellow color Xanthoprotein-Reaktion.jpg
Product of the xanthoproteic reaction with the characteristic yellow color

The xanthoproteic reaction is a method that can be used to detect a presence of protein soluble in a solution, using concentrated nitric acid. The test gives a positive result in amino acids carrying aromatic groups, especially in the presence of tyrosine. If the test is positive the proof is neutralized with an alkali, turning dark yellow. The yellow colour is due to xanthoproteic acid which is formed due to nitration of certain amino acids, most common examples being tyrosine and tryptophan. [1] This chemical reaction is a qualitative test, determining the presence or absence of proteins.

Contents

Reaction of nitration of tyrosine as an example of the xanthoproteic reaction Xanthoproteic reaction.png
Reaction of nitration of tyrosine as an example of the xanthoproteic reaction

Procedure

Add 1 ml of concentrated HNO3 to 1 ml of the test sample. Gently heat the mixture and cool it. Slowly add sodium hydroxide (NaOH, 40 % w/v in water) solution until the mixture becomes alkaline and a colour change is observed. If the colour changes from yellow to orange, this indicates the presence of an aromatic amino acid.

When human skin or nails are exposed to nitric acid, they turn yellow after some time, indicating the presence of protein. The finger nails show a bright yellow colour (finger nails are made up of keratin, which is a protein) which cannot be scraped off, unlike the yellow colouration on the skin, which can be peeled off.[ citation needed ]

See also

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Xanthoproteic acid is a non-crystallizable yellow substance derived from proteins upon treatment with nitric acid. Nitric acid reacts with proteins to form xanthoproteic acid. This reaction is known as the xanthoproteic reaction. This test is carried out by adding concentrated nitric acid to the substance being tested, and then heating the mixture. If proteins are present that contains amino acids with aromatic rings, the mixture turns yellow. Upon adding a strong base, such as ammonia solution, the color turns orange. These color changes are caused by nitrated aromatic rings in the protein. The xanthoproteic test is specific for aromatic compounds such as tyrosine, tryptophan and phenylalanine.

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References

  1. Chatterjea, M.N. (2009). Textbook of biochemistry for dental/nursing/pharmacy students. Jaypee Brothers Medical Publishers Pvt. Limited. p. 51. ISBN   978-81-8448-531-8 . Retrieved 2024-04-08.