1.2.3.4: oxalate oxidase
This is an abbreviated version!
For detailed information about oxalate oxidase, go to the full flat file.
Word Map on EC 1.2.3.4
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1.2.3.4
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wheat
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barley
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sclerotinia
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apoplastic
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powdery
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mildew
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pathogenesis-related
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sclerotiorum
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graminis
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hyperoxaluria
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blumeria
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hordei
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erysiphe
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nodorum
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bicupins
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dentata
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castanea
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oxalate-degrading
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berk
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alkylamine
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septoria
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medicine
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analysis
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industry
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synthesis
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agriculture
- 1.2.3.4
- wheat
- barley
- sclerotinia
- apoplastic
-
powdery
- mildew
-
pathogenesis-related
- sclerotiorum
- graminis
- hyperoxaluria
- blumeria
-
hordei
- erysiphe
- nodorum
-
bicupins
- dentata
-
castanea
-
oxalate-degrading
-
berk
- alkylamine
- septoria
- medicine
- analysis
- industry
- synthesis
- agriculture
Reaction
Synonyms
aero-oxalo dehydrogenase, Germin, Germin GF-2.8, Germin GF-3.8, germin-like oxidase, germin-like protein, gl-OXO, glp1, GLP2, HvOxo1, oxalate oxidase, oxalate oxidase GF-2.8, oxalate: O2 oxidoreductase, oxalate:oxygen oxidoreductase, oxalic acid oxidase, OXO, OXO-G, OXO1, OXO2, OXO3, OXO4, OxOx, TaOxo1, TaOxo2
ECTree
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Temperature Optimum
Temperature Optimum on EC 1.2.3.4 - oxalate oxidase
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18 - 35
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in situ, max. rate of oxalate degradation in the liquid phase of a spinach (commercial frozen) preparation, the rate of oxalate degradation in spinach suspension and the solid phase is lower. In fresh spinach (without any heat treatment) little oxalate degradation occurs
35
37
40
45