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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. 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.

References

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.

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