L-Asparagine/L-Glutamine/Ammonia Assay Kit (Rapid)

The L-Asparagine/L-Glutamine/Ammonia test kit is a novel method for the specific, convenient, cost effective and rapid measurement and analysis of L-asparagine, L-glutamine and ammonia as acrylamide precursors in the food industry, or as cell culture media/supernatant components, or in other materials.

Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4oC.

Product Code
100 assays (50 of each) per kit

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UV-method for the determination of L-Asparagine, L-Glutamine
and Ammonia in potatoes, foodstuffs and cell culture media

(1) L-Glutamine + H2O → L-glutamate + NH4+

                             (microbial glutamate dehydrogenase)
(2) NH4+ + 2-oxoglutarate + NADPH → L-glutamate + NADP+ + H2O

(3) L-Asparagine + H2O → L-aspartate + NH4+

Kit size:                              * 50 assays of each

The number of manual tests per kit can be doubled if all volumes are halved. 
This can be readily accommodated using the MegaQuantTM 
Spectrophotometer (D-MQWAVE).

Method:                              Spectrophotometric at 340 nm
Reaction time:                   ~ 20 min
Detection limit:                  0.50 mg/L (L-asparagine)
                                            0.54 mg/L (L-glutamine)
                                            0.06 mg/L (ammonia)
Application examples:
Potatoes, potato products, vegetables, cereals and other materials
(e.g. biological cultures, samples, etc.)
Method recognition:          Novel method


  • Very rapid reaction due to use of uninhibited glutamate dehydrogenase
  • All enzymes supplied as stabilised suspensions
  • Only kit available
  • Very cost effective
  • All reagents stable for > 2 years after preparation
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  • Standard included

Oncolytic measles viruses produced at different scales under serum‐free conditions.

Weiss, K., Gerstenberger, J., Salzig, D., Mühlebach, M. D., Cichutek, K., Pörtner, R. & Czermak, P. (2015). Engineering in Life Sciences, 15(4), 425-436.

Nonconventional enzymatic method to determine free asparagine level in whole-grain wheat.

Lecart, B., Jacquet, N., Anseeuw, L., Renier, M., Njeumen, P., Bodson, B., Vanderschuren, H. & Richel, A. (2018). Food Chemistry, In Press.

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.