Literature summary extracted from

Silano, V.; Barat Baviera, J.M.; Bolognesi, C.; Brueschweiler, B.J.; Cocconcelli, P.S.; Crebelli, R.; Gott, D.M.; Grob, K.; Lampi, E.; Mortensen, A.; Riviere, G.; Steffensen, I.L.; Tlustos, C.; Van Loveren, H.; Vernis, L.; Zorn, H.; Glandorf, B.; Herman, L.; Penninks, A.; Arcella, D.; Liu, Y.; Mai, M.a.i.a.
Safety evaluation of the food enzyme L-ascorbate oxidase from Cucurbita pepo L. and Cucurbita moschata Duchesne (2019), EFSA J., 17, e05740 .

Application

EC Number	Application	Comment	Organism
1.10.3.3	food industry	the food enzyme is intended to be used in baking processes and cereal-based processes. It does not raise safety concerns under the intended conditions of use	Cucurbita pepo
1.10.3.3	food industry	the food enzyme is intended to be used in baking processes and cereal-based processes. It does not raise safety concerns under the intended conditions of use	Cucurbita moschata

EC Number	Molecular Weight [Da]	Molecular Weight Maximum [Da]	Comment	Organism
1.10.3.3	61000	-	calculated from sequence	Cucurbita moschata
1.10.3.3	145000	-	-	Cucurbita pepo

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

EC Number	Source Tissue	Comment	Organism	Textmining
1.10.3.3	exocarp	-	Cucurbita pepo	-
1.10.3.3	exocarp	-	Cucurbita moschata	-

EC Number	Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
1.10.3.3	4 L-ascorbate + O2	-	Cucurbita pepo	4 monodehydroascorbate + 2 H2O	-	?
1.10.3.3	4 L-ascorbate + O2	-	Cucurbita moschata	4 monodehydroascorbate + 2 H2O	-	?

EC Number	Subunits	Comment	Organism
1.10.3.3	heterodimer	1 * 72000 + 1 * 75000	Cucurbita pepo

EC Number	Temperature Optimum [°C]	Temperature Optimum Maximum [°C]	Comment	Organism
1.10.3.3	30	40	at pH 5.6	Cucurbita moschata
1.10.3.3	30	40	at pH 5.6	Cucurbita pepo

EC Number	pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
1.10.3.3	6	8	at 30°C	Cucurbita pepo
1.10.3.3	6	8	at 30°C	Cucurbita moschata