EC Number   |
Application |
Reference |
|---|
    3.5.1.1 | analysis |
assembly a microplate-based biosensor for the determination of L-asparagine in biological samples. The enzyme is immobilized by crosslinking with glutaraldehyde in a microplate in 96-well format. The sensing is based on the colorimetric measurement of ammonia formation using the Nessler's reagent. The sensor enables monitoring of L-asparagine levels in serum and foods samples in the concentration range 10-200 microM, with a detection limit of 10 microM for L-asparagine |
753459 |
| 3.5.1.1 | analysis |
biosensor for asparagine using a thermostable recombinant asparaginase from Archaeoglobus fulgidus immobilized in front of an ammonium-selective electrode. The biosensor has a detection limit of 0.06 mM for L-asparagine. It shows high stability |
723942 |
| 3.5.1.1 | analysis |
direct measurement of L-asparagine in human plasma samples through the use of Escherichia coli Lasparaginase in the soluble form is a major clinical application of this system |
686239 |
| 3.5.1.1 | analysis |
method based on IR spectroscopy to determine PEG-chitosan copolymer composition as well as composition of copolymer-enzyme conjugates. The method is reagentx02free and allows fast and reliable determination of parameters |
752737 |
| 3.5.1.1 | biotechnology |
development of a MCE method (micellar electrokinetic electrophoresis) that is sufficiently sensitive and selective for the separation of amino amides and determination of enzyme kinetic constants of L-Asnase |
711845 |
| 3.5.1.1 | biotechnology |
statistically based experimental design to maximize the production of glutaminase-free L-asparaginase. The individual optimum levels of initial pH of the medium, temperature, rpm of shaking incubator, and inoculum size are found to be 6.90, 29.8°C, 157 rpm, and 2.61% (v/v), respectively, for the production of L-asparaginase. After physical process parameters optimization, the production and productivity of L-asparaginase is enhanced by 26.39% (specific activity) and 10.19%, respectively. Maximization of L-asparaginase production is achieved at 12 h under optimal levels of physical process parameters in shake flask level |
710917 |
| 3.5.1.1 | diagnostics |
the enzyme is a marker of chemotherapy dose modification during the induction phase in children with acute lymphoblastic leukemia, overview |
668132 |
| 3.5.1.1 | food industry |
addition of partially purified L-asparaginase to potato products followed by incubation of the mixture at 37°C for 30 min leads to 92% reduction of acrylamide content |
753361 |
| 3.5.1.1 | food industry |
approximately 88.5% (0.978 mg/kg) acrylamide can be removed from fried potato chips by mutant V26A/E30G/D181G/V245G/G276D pre-treatment |
-, 754219 |
| 3.5.1.1 | food industry |
pretreatment of potato chips and mooncakes with Asnase significantly decreases their acrylamide by 86% and 52%, respectively |
753874 |
