Literature summary for 1.10.3.3 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.

Search for more literature for 1.10.3.3

Inhibitors

Inhibitors	Comment	Organism	Structure
cyanide	complete inhibition	Citrus unshiu
diethyldithiocarbamate	complete inhibition	Citrus unshiu
Metabisulfite	complete inhibition	Citrus unshiu

Molecular Weight [Da]

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

Organism

Organism	UniProt	Comment	Textmining
Citrus unshiu	-	satsuma mandarin	-

Purification (Commentary)

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

Substrates and Products (Substrate)

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

Subunits

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

Temperature Optimum [°C]

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

Temperature Stability [°C]

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

pH Optimum

pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
5.5	-	-	Citrus unshiu

pH Stability

pH Stability	pH Stability Maximum	Comment	Organism
5	8	-	Citrus unshiu

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Release 2023.1 (January 2023)