L-Asparagine/L-Glutamine/Ammonia Assay Kit (Rapid)

- Overview
  - The L-Asparagine/L-Glutamine/Ammonia test kit is a novel method for the specific, convenient, cost effective and rapid measurement and analysis of L-asparagine, L-glutamine and ammonia as acrylamide precursors in the food industry, or as cell culture media/supernatant components, or in other materials.
    Note for Content: The number of manual tests per kit can be doubled if all volumes are halved. This can be readily accommodated using the MegaQuantTM Wave Spectrophotometer (D-MQWAVE).
    
    Please contact us at for specific academic pricing.
- Properties
  - Details
    
    Limit of Detection: 0.50mg/L (L-asparagine), 0.54mg/L (L-glutamine), 0.06mg/L (ammonia)
    
    Storage
    
    Short term stability: 2-8°C
    Long term stability: See individual component labels
    
    Stability
    
    > 6 months under recommended storage conditions
    
    * For research use only.
- Applications
  - Application Description
    
    Potatoes, potato products, vegetables, cereals and other materials (e.g. biological cultures, samples, etc.).
- Reference
  - 1.Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes. Bachir, N., Akkoum, H., Pujola, M., Sepulcre, F. & Haddarah, A. (2023). Food Science & Nutrition, In Press.
    2.In vitro study of L-asparaginase enzyme activity by two yeast strains on food matrixes and the relative effect on fungal pathogens growth. Di Francesco, A. (2022). Frontiers in Bioscience-Elite, 14(1), 6.
    3.Asparagine biosynthesis as a mechanism of increased host lethality induced by Serratia marcescens in simulated microgravity environments. Gilbert, R., Tanenbaum, N. & Bhattacharya, S. (2022). Heliyon, 8(5), e09379.
    4.Effect of added sugars and amino acids on acrylamide formation in white pan bread. Shen, Y., Chen, G. & Li, Y. (2019). Cereal Chemistry, 96(3), 545-553.
    5.Nonconventional enzymatic method to determine free asparagine level in whole-grain wheat. Lecart, B., Jacquet, N., Anseeuw, L., Renier, M., Njeumen, P., Bodson, B., Vanderschuren, H. & Richel, A. (2018). Food Chemistry, In Press.
    6.Oncolytic measles viruses produced at different scales under serum‐free conditions. Weiss, K., Gerstenberger, J., Salzig, D., Mühlebach, M. D., Cichutek, K., Pörtner, R. & Czermak, P. (2015). Engineering in Life Sciences, 15(4), 425-436.

MSDS

L-Asparagine/L-Glutamine/Ammonia Assay Kit (Rapid)

L-Asparagine/L-Glutamine/Ammonia Assay Kit (Rapid)

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