title: [Isolation and characterisation of L-ascorbic acid oxidase (EC 1.10.3.3) from wheat flour (author's transl)].
abstract: Wheat flour (Caribo, 0.55% ash) is extracted with 0.4 M-NaCl-solution, the L-ascorbic acid oxidase precipitated with (NH4)2SO4 and this concentrate separated by thinlayer isoelectric focussing on polyacrylamid- and dextrangel. 8-12 active fractions (isoenzymes) are detected with a high specifity for L-ascorbic acid in respect in L-isoascorbic acid activity). The molecular weights are 165,000-175,000 (determined by dextran gel-thin layer chromatography). In fresh flour the activity is near 28 mg L-ascorbic acid per kg flour in 30 min, after 30 days the activity has diminished to 5% after 60 days no activity is detectable.
mesh_terms: D001204:Ascorbate Oxidase / Q000302:isolation & purification* / Q000378:metabolism; D004355:Drug Stability; D005433:Flour / Q000032:analysis; D007525:Isoelectric Focusing / Q000379:methods; D007527:Isoenzymes / Q000302:isolation & purification*; D007536:Isomerism; D008970:Molecular Weight; D010088:Oxidoreductases / Q000302:isolation & purification*; D013379:Substrate Specificity; D014908:Triticum / Q000201:enzymology*
chemical_list: D007527:Isoenzymes; D010088:Oxidoreductases; D001204:Ascorbate Oxidase
vernacular_title: Isolierung und Charakterisierung der L-Ascorbinsäureoxidase (EC 1.10.33) aus Weizenmehl.