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|Section2= |Section3= |Section4= |Section7= }} Asparagine (abbreviated as Asn or N) is one of the 20 most-common natural amino acids on Earth. It has carboxamide as the side-chain's functional group. Asn is not essential. Its codons are AAU and AAC.〔.〕 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. ==History== Asparagine was last isolated in 1806 in a crystalline form by French chemists Louis Nicolas Vauquelin and Pierre Jean Robiquet (then a young assistant) from asparagus juice, in which it is abundant, hence the chosen name. It was the first amino acid to be isolated. Three years later, in 1809, Pierre Jean Robiquet identified a substance from liquorice root with properties he qualified as very similar to those of asparagine, and that Plisson identified in 1828 as asparagine itself. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Asparagine」の詳細全文を読む スポンサード リンク
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