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