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Literature summary for 1.10.3.3 extracted from

  • Wawire, M.; Oey, I.; Mathooko, F.; Njoroge, C.; Shitanda, D.; Hendrickx, M.
    Thermal stability of ascorbic acid and ascorbic acid oxidase in african cowpea leaves (Vigna unguiculata) of different maturities (2011), J. Agric. Food Chem., 59, 1774-1783.
    View publication on PubMed
Search for more literature for 1.10.3.3

Localization

Localization Comment Organism GeneOntology No. Textmining
cell wall
-
 Vigna unguiculata 5618
-

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
4 L-ascorbate + O2 Vigna unguiculata
-
 4 monodehydroascorbate + 2 H2O
-
 ?

Organism

Organism UniProt Comment Textmining
Vigna unguiculata
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
leaf total vitamin C content and L-ascorbate/dehydroascorbate ratio in leaves change at different stages of maturity. Young leaves likely contain a lower L-ascorbate/dehydroascorbate ratio than older leaves Vigna unguiculata
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4 L-ascorbate + O2
-
 Vigna unguiculata 4 monodehydroascorbate + 2 H2O
-
 ?

Synonyms

Synonyms Comment Organism
AAO
-
 Vigna unguiculata
ascorbic acid oxidase
-
 Vigna unguiculata

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
25
-
 assay at Vigna unguiculata

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
additional information
-
 enzyme thermal stability in freshly harvested 4, 6, or 8 weeks old leaves and in leaves of the same ages stored at -80°C and thawed at 25°C, overview. In situ thermal inactivation of AAO in cowpea leaves follows first-order kinetics with an Arrhenius dependence Vigna unguiculata
90
-
 thermal inactivation of AAO follows first-order reaction kinetics. Heating at temperatures above 90°C for short times results in a complete AAO inactivation, resulting in a protective effect of L-ascorbic acid toward enzyme-catalyzed oxidation Vigna unguiculata

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.6
-
 assay at Vigna unguiculata

General Information

General Information Comment Organism
metabolism stability of total vitamin C in situ was strongly dependent on the plant maturity stage and the processing conditions applied Vigna unguiculata
physiological function ascorbate/dehydroascorbate play important roles in plant growth Vigna unguiculata