[Charakterisation of L-ascorbic acid oxidase (EC 1.10.3.3) from wheat flour (author's transl)].
The Isoenzymes of L-Ascorbic Acid Oxidase, isolated and separated according to [1] exhibit a maximum activity with L-Ascorbic Acid in the pH range 5,4-6,0 with temperature optima of 30, 39 and 40 degrees C. Cu2+ inactivates the reaction. In this property the enzyme corresponds to other enzymes of different origin. The activating effect o NAC1 with optimum activity near 0,6 mol concentration has not been described previously.
D001204:Ascorbate Oxidase / Q000378:metabolism*; D003300:Copper / Q000494:pharmacology; D004305:Dose-Response Relationship, Drug; D005433:Flour / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D010088:Oxidoreductases / Q000378:metabolism*; D012965:Sodium Chloride / Q000494:pharmacology; D013696:Temperature; D014908:Triticum / Q000201:enzymology*
D012965:Sodium Chloride; D003300:Copper; D010088:Oxidoreductases; D001204:Ascorbate Oxidase
Charaketrisierung der L-Ascorbinsäureoxidase (EC 1.10.3.3) aus Weizenmehl.