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EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Commentary Reference
Display the word mapDisplay the reaction diagram Show all sequences 1.2.3.4-999 - activation energy 5.084 kcal/mol 675632
Display the word mapDisplay the reaction diagram Show all sequences 1.2.3.418 35 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 674116
Display the word mapDisplay the reaction diagram Show all sequences 1.2.3.430 - polyvinyl alcohol membrane immobilized oxalate oxidase 655709
Display the word mapDisplay the reaction diagram Show all sequences 1.2.3.430 60 in situ in an oxalate solution 674116
Display the word mapDisplay the reaction diagram Show all sequences 1.2.3.435 - immobilized protein 288381
Display the word mapDisplay the reaction diagram Show all sequences 1.2.3.435 - nanoparticle-bound enzyme 725764
Display the word mapDisplay the reaction diagram Show all sequences 1.2.3.437 - - 695712, 725122
Display the word mapDisplay the reaction diagram Show all sequences 1.2.3.437 - activity assay 700647
Display the word mapDisplay the reaction diagram Show all sequences 1.2.3.437 - assay of free oxalate oxidase 698230
Display the word mapDisplay the reaction diagram Show all sequences 1.2.3.437 - free enzyme 655709
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