Literature summary for 1.10.3.3 extracted from

Silano, V.; Barat Baviera, J.M.; Bolognesi, C.; Brueschweiler, B.J.; Cocconcelli, P.S.; Crebelli, R.; Gott, D.M.; Grob, K.; Lampi, E.; Mortensen, A.; Riviere, G.; Steffensen, I.L.; Tlustos, C.; Van Loveren, H.; Vernis, L.; Zorn, H.; Glandorf, B.; Herman, L.; Penninks, A.; Arcella, D.; Liu, Y.; Mai, M.a.i.a.
Safety evaluation of the food enzyme L-ascorbate oxidase from Cucurbita pepo L. and Cucurbita moschata Duchesne (2019), EFSA J., 17, e05740 .

Application

Application	Comment	Organism
food industry	the food enzyme is intended to be used in baking processes and cereal-based processes. It does not raise safety concerns under the intended conditions of use	Cucurbita pepo
food industry	the food enzyme is intended to be used in baking processes and cereal-based processes. It does not raise safety concerns under the intended conditions of use	Cucurbita moschata

Molecular Weight [Da]	Molecular Weight Maximum [Da]	Comment	Organism
61000	-	calculated from sequence	Cucurbita moschata
145000	-	-	Cucurbita pepo

Organism	UniProt	Comment	Textmining
Cucurbita moschata	-	-	-
Cucurbita pepo	-	-	-

Source Tissue	Comment	Organism	Textmining
exocarp	-	Cucurbita pepo	-
exocarp	-	Cucurbita moschata	-

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
4 L-ascorbate + O2	-	Cucurbita pepo	4 monodehydroascorbate + 2 H2O	-	?
4 L-ascorbate + O2	-	Cucurbita moschata	4 monodehydroascorbate + 2 H2O	-	?

Subunits	Comment	Organism
heterodimer	1 * 72000 + 1 * 75000	Cucurbita pepo

Temperature Optimum [°C]	Temperature Optimum Maximum [°C]	Comment	Organism
30	40	at pH 5.6	Cucurbita pepo
30	40	at pH 5.6	Cucurbita moschata

pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
6	8	at 30°C	Cucurbita pepo
6	8	at 30°C	Cucurbita moschata