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[Charakterisation of L-ascorbic acid oxidase (EC 1.10.3.3) from wheat flour (author's transl)]
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|January 1, 1982
Abstract:
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.