[8] Enzymatic determination of glutamine and asparagine
作者： Donald B. Tower
DOI: 10.1016/S0076-6879(67)11010-0
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摘要: Publisher Summary This chapter describes the procedure used in enzymatic determination of glutamine and asparagines. The procedures are designed to determine L-asparagine L-glutamine minimal amounts samples by highly specific methods. applicability analyses biological fluids, tissues, hydrolyzates proteins or peptides demonstrated verified independent for conditions ranges specified. can be measured ammonia L-aspartate. assay is based on liberated. Asparaginase preparations from yeast, Escherichia coli , liver also described sources plants animal tissues reviewed. ammonia, carbon dioxide, γ-aminobutyric acid. L-glutaminase clearly differs glutaminases isolated terms pH optimum, anion activation, effects α-keto acids, specificity. Conway-Russell discussed.
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