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Literature summary extracted from

  • Nazamid bin, S.; Fujita, S.; Haraguchi, K.; Tono, T.
    Purification and characterisation of basic ascorbate oxidase from satsuma mandarin (Citrus unshiu Marc). (1994), J. Sci. Food Agric., 65, 153-156.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.10.3.3 cyanide complete inhibition Citrus unshiu
1.10.3.3 diethyldithiocarbamate complete inhibition Citrus unshiu
1.10.3.3 Metabisulfite complete inhibition Citrus unshiu

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.10.3.3 62000
-
 1 * 74000 + 1 * 62000, SDS-PAGE Citrus unshiu
1.10.3.3 74000
-
 1 * 74000 + 1 * 62000, SDS-PAGE Citrus unshiu
1.10.3.3 141000
-
 gel filtration Citrus unshiu

Organism

EC Number Organism UniProt Comment Textmining
1.10.3.3 Citrus unshiu
-
 satsuma mandarin
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.10.3.3 ammonium sulfate, DEAE-Toyopearl, CM-Sephadex, Sephadex G-100 Citrus unshiu

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.10.3.3 2 L-ascorbate + O2
-
 Citrus unshiu 2 L-dehydroascorbate + 2 H2O
-
 ?

Subunits

EC Number Subunits Comment Organism
1.10.3.3 dimer 1 * 74000 + 1 * 62000, SDS-PAGE Citrus unshiu

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.10.3.3 45
-
-
 Citrus unshiu

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.10.3.3 50
-
 stable for 5 min Citrus unshiu

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.10.3.3 5.5
-
-
 Citrus unshiu

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.10.3.3 5 8
-
 Citrus unshiu