| 21. | Low night temperature conserves glutamine; high night temperature increases accumulation of asparagine because of breakdown.
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| 22. | Conserved asparagines are highlighted in yellow, showing the regularity of spacing and repeat structure within.
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| 23. | Asparagine ( N )-glycosylation is an essential modification that regulates protein folding and stability.
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| 24. | There are five families of viral coat proteins in which processing occurs at an asparagine residue.
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| 25. | When asparagine is heated with certain sugars such as glucose, a chemical reaction forms the acrylamide.
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| 26. | The addition of N-acetylglucosamine to asparagine is performed by oligosaccharyltransferase enzymes in the endoplasmic reticulum.
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| 27. | The proteins that have positively charged side chains at pH 7 are lysine, histidine and asparagine.
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| 28. | Complete acrylamide removal is probably not possible due to other, minor asparagine-independent formation pathways.
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| 29. | :The pKa of asparagine is 8.72, and that of glutamine is 9.13.
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| 30. | In addition, in soybean enzymes the side chain oxygen of asparagine is weakly associated with the iron.
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