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Asparagine (symbol Asn or N [2]) 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 ...
-1 1 Cysteine: C Cys 0.52 11 15 Aspartic acid: D Asp 1.4 0 2 Glutamic acid: E Glu 1.5 -7 -1 Phenylalanine: F Phe 1.1 -6 2 Glycine: G Gly 3.5 -2 2 Histidine: H His 0.54 1 7 Isoleucine: I Ile 1.7 7 11 Lysine: K Lys 2.0 5 9 Leucine: L Leu 2.6 -9 1 Methionine: M Met 0.88 21 23 Asparagine: N Asn 1.4 3 5 Pyrrolysine: O Pyl - - - Proline: P Pro 1.3 -2 ...
Molar mass: 132.118 g·mol −1 Systematic name: (2S)-2-amino-3-carbamoyl-propanoic acid Abbreviations: N, Asn Synonyms: (S)-2-aminosuccinic acid 4-amide {α/2}-aminosuccinamic acid Agedoite Altheine Asparagine acid Asparamide Asparatamine Aspartamic acid Aspartamine Aspartic acid β-amide Aspartic acid amide CHEBI:17196 Crystal VI NSC 82391
Potassium asparaginate is a potassium salt of L-asparagine amino acid. [2] [3] [4] [5]Potassium asparaginate can be considered both a salt and a coordination complex. [6] [3] As a salt, potassium asparaginate is formed when the potassium ion (K +) replaces the hydrogen ion (H +) in the carboxyl group of L-asparagine, an amino acid; in this process, the carboxyl group (–COOH) in L-asparagine ...
Deamidation is a chemical reaction in which an amide functional group in the side chain of the amino acids asparagine or glutamine is removed or converted to another functional group. Typically, asparagine is converted to aspartic acid or isoaspartic acid. Glutamine is converted to glutamic acid or pyroglutamic acid (5-oxoproline).
It consists of three amino acid residues (labeled i, i+1 and i+2) in which residue i is an aspartate (Asp) or asparagine (Asn) that forms a hydrogen bond from its sidechain CO group to the mainchain NH group of residue i+2. About 14% of Asx residues present in proteins belong to Asx turns.
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By adding asparaginase before baking or frying the food, asparagine is converted into another common amino acid, aspartic acid, and ammonium. As a result, asparagine cannot take part in the Maillard reaction, and therefore the formation of acrylamide is significantly reduced.