Asparagine (abbreviated as Asn or N) encoded by the codons AAU and AAC. 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.
Formula
C4H8N2O3
Molecular Weight
132.118
Exact Mass
132.053
LogP
-0.3257
PSA
106.41
Synonyms
asparagine acid
L-Asn-OH
Agedoite
L-Aspartic monohydrate
ASPARAGINE
Crystal VI
Asparamide
L-Asn
L-Asparagine
Altheine
ASN
H-ASN-OH
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Properties
Appearance & Physical State
solid
Density
1.298g/cm3
Boiling Point
320.6ºC at 760 mmHg
Melting Point
235ºC
Flash Point
147.7ºC
Refractive Index
1.51
Water Solubility
20 g/L (20 ºC)
Stability
Stable, but may be moisture-sensitive. Incompatible with strong oxidizing agents.
![22849-01-0 spectrum, (2S)-2-[[(2S)-2,4-diamino-4-oxobutanoyl]amino]-3-phenylpropanoic acid](http://saasimg.molbase.net/mol_command/09488bc87902480990f856a0a93aaeab.png)
