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Lysine. Technically, any organic compound with an amine (–NH 2) and a carboxylic acid (–COOH) functional group is an amino acid. The proteinogenic amino acids are a small subset of this group that possess a central carbon atom (α- or 2-) bearing an amino group, a carboxyl group, a side chain and an α-hydrogen levo conformation, with the exception of glycine, which is achiral, and proline ...
Pages in category "Non-proteinogenic amino acids" The following 42 pages are in this category, out of 42 total. This list may not reflect recent changes. ...
The 20 amino acids that are encoded directly by the codons of the universal genetic code are called standard or canonical amino acids. A modified form of methionine ( N -formylmethionine ) is often incorporated in place of methionine as the initial amino acid of proteins in bacteria, mitochondria and plastids (including chloroplasts).
Amino acids are listed by type: Proteinogenic amino acid; Non-proteinogenic amino acids This page was last edited on 5 ...
L-(+)-(S)-Canavanine is a non-proteinogenic amino acid found in certain leguminous plants. It is structurally related to the proteinogenic α-amino acid L-arginine, the sole difference being the replacement of a methylene bridge (-CH 2 - unit) in arginine with an oxa group (i.e., an oxygen atom) in canavanine.
Homoarginine is an nonproteinogenic alpha-amino acid. It is structurally equivalent to a one-methylene group-higher homolog of arginine and to the guanidino derivative of lysine. L-Homoarginine is the naturally-occurring enantiomer.
Norvaline (abbreviated as Nva) is an amino acid with the formula CH 3 (CH 2) 2 CH(NH 2)CO 2 H. The compound is a structural analog of valeric acid and also an isomer of the more common amino acid valine. [2] Like most other α-amino acids, norvaline is chiral. It is a white, water-soluble solid.
The organic compound citrulline is an α-amino acid. [2] Its name is derived from citrullus, the Latin word for watermelon.Although named and described by gastroenterologists since the late 19th century, it was first isolated from watermelon in 1914 by Japanese researchers Yatarō Koga (古賀彌太郎) and Ryō Ōtake (大嶽了) [3] [4] and further codified by Mitsunori Wada of Tokyo ...