L-Asparagine

L-Asparagine, CAS# 70-47-3,  is an α-amino acid that is used in the biosynthesis of proteins. It contains an α-amino group (which is in the protonated −NH+ 3 form under biological conditions), an α-carboxylic acid group (which is in the deprotonated −COO− form under biological conditions), and a side chain carboxamide, classifying it as a polar (at physiological pH), aliphatic amino acid. It is non-essential in humans, meaning the body can synthesize it. A reaction between asparagine and reducing sugars or other source of carbonyls produces acrylamide in food when heated to sufficient temperature. These products occur in baked goods such as French fries, potato chips, and toasted bread.

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Product Description

About L-Asparagine

L-asparagine H2O is used as nutritional supplement and sugar common heat for amino a carbonyl reaction, asparagine can form special flavoring substances and used to cool and refreshing drink.

L-asparagine H2O also can be used in biochemical research and as a treatment for myocardial infarction, myocardial metabolic disorders, heart failure, heart block, fatigue syndrome.

References on L-Asparagine

[1]. Kuang X, Ye S, Li X, Ma Y, Zhang C, Tang B. A new type of surface-enhanced Raman scattering sensor for the enantioselective recognition of d/l-cysteine and d/l-asparagine based on a helically arranged Ag NPs@homochiral MOF. Chem Commun (Camb). 2016 Apr 7;52(31):5432-5.

[2]. Wijaya IM, Domratcheva T, Iwata T, Getzoff ED, Kandori H. Single Hydrogen Bond Donation from Flavin N5 to Proximal Asparagine Ensures FAD Reduction in DNA Photolyase. J Am Chem Soc. 2016 Apr 6;138(13):4368-76.

[3]. Gahoual R, Beck A, François YN, Leize-Wagner E. Independent highly sensitive characterization of asparagine deamidation and aspartic acid isomerization by sheathless CZE-ESI-MS/MS. J Mass Spectrom. 2016 Feb;51(2):150-8.

[4]. Cherepanova NA, Gilmore R. Mammalian cells lacking either the cotranslational or posttranslocational oligosaccharyltransferase complex display substrate-dependent defects in asparagine linked glycosylation. Sci Rep. 2016 Feb 11;6:20946.