1.10.3.3: L-ascorbate oxidase
This is an abbreviated version!
For detailed information about L-ascorbate oxidase, go to the full flat file.
Word Map on EC 1.10.3.3
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1.10.3.3
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copper
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dehydroascorbic
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electrode
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laccase
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oxidases
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ceruloplasmin
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zucchini
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cucurbita
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cucumber
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amperometric
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trinuclear
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apoplastic
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monodehydroascorbate
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squash
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multi-copper
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ascorbate-dependent
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copper-containing
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plastocyanin
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pumpkin
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azurins
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ascorbyl
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ascorbate-glutathione
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myrothecium
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vernicifera
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ferroxidase
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agriculture
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medicine
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analysis
- 1.10.3.3
- copper
-
dehydroascorbic
-
electrode
- laccase
- oxidases
- ceruloplasmin
- zucchini
- cucurbita
- cucumber
-
amperometric
-
trinuclear
- apoplastic
- monodehydroascorbate
- squash
-
multi-copper
-
ascorbate-dependent
-
copper-containing
- plastocyanin
- pumpkin
- azurins
-
ascorbyl
-
ascorbate-glutathione
- myrothecium
- vernicifera
- ferroxidase
- agriculture
- medicine
- analysis
Reaction
4 L-ascorbate + = 4 monodehydroascorbate + 2 H2O
Synonyms
AA oxidase, AA-ox, AAO, AAO1, AAO2, AAO3, Aao4, Af_AO1, AO1, AO4, AOase, ASC oxidase, ascorbase, ascorbate dehydrogenase, ascorbate oxidase, ascorbic acid oxidase, ascorbic oxidase, ASOM, L-ascorbate:O2 oxidoreductase, L-ascorbic acid oxidase, oxidase, ascorbate
ECTree
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Temperature Stability
Temperature Stability on EC 1.10.3.3 - L-ascorbate oxidase
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100
15
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immobilized enzyme retains full activity for 3 months at pH 5.0-7.0, free enzyme looses 40-70% activity within one day at pH 5.0-7.0
40
40 - 50
50 - 80
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during thermal treatments for 10 min, AAO in broccoli florets and stalks is stable until around 50°C. A 10 min thermal treatment at 80°C almost completely inactivates AAO. AAO inactivation is irreversible since no increase in activity is observed when extracts of thermal treated broccoli are stored at 4°C for 24 h
55
Cucurbita sp.
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no loss in activity after 30 min, approx. 55% activity after 30 min at 60°C, approx. 30% activity after 30 min at 65°C
60
80
90
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thermal inactivation of AAO follows first-order reaction kinetics. Heating at temperatures above 90°C for short times results in a complete AAO inactivation, resulting in a protective effect of L-ascorbic acid toward enzyme-catalyzed oxidation
additional information
60
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free enzyme: 20 min, 90% loss of activity, immobilized enzyme: 10% loss of activity
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different molecular forms vary in resistance to heat inactivation: tetramer of squash and dimer of cucumber being most resistant
additional information
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the thermal inactivation is irreversible, a first-order reaction mechanism
additional information
Cucurbita pepo condensa
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different molecular forms vary in resistance to heat inactivation: tetramer of squash and dimer of cucumber being most resistant
additional information
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enzyme thermal stability in freshly harvested 4, 6, or 8 weeks old leaves and in leaves of the same ages stored at -80°C and thawed at 25°C, overview. In situ thermal inactivation of AAO in cowpea leaves follows first-order kinetics with an Arrhenius dependence