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Literature summary extracted from

  • Esaka, M.; Suzuki, K.; Kubota, K.
    Determination method for L-ascorbic acid in foods with immobilized ascorbate oxidase (1985), Agric. Biol. Chem., 49, 2955-2960.
No PubMed abstract available

Application

EC Number Application Comment Organism
1.10.3.3 analysis rapid and simple determination of L-ascorbate in food with immobilized enzyme Cucurbita moschata

General Stability

EC Number General Stability Organism
1.10.3.3 immobilization within 6% Ca-alginate gel beads improves stability Cucurbita moschata

Organism

EC Number Organism UniProt Comment Textmining
1.10.3.3 Cucurbita moschata
-
-
-

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.10.3.3 15
-
 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 Cucurbita moschata
1.10.3.3 60
-
 free enzyme: 20 min, 90% loss of activity, immobilized enzyme: 10% loss of activity Cucurbita moschata

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.10.3.3 6
-
-
 Cucurbita moschata

pH Range

EC Number pH Minimum pH Maximum Comment Organism
1.10.3.3 5 9 free enzyme: approx. 60% activity at pH 5.0, less than 10% activity at pH 9.0, immobilized enzyme: approx. 80% activity at pH 5.0, approx. 45% activity at pH 9.0 Cucurbita moschata