1.10.3.3	additional information	-	-	439924	
1.10.3.3	additional information	-	different molecular forms vary in resistance to heat inactivation: tetramer of squash and dimer of cucumber being most resistant	439924	
1.10.3.3	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	725176	
1.10.3.3	additional information	-	role of copper in heat stability	439912	
1.10.3.3	additional information	-	the thermal inactivation is irreversible, a first-order reaction mechanism	672768	
1.10.3.3	-	40	30 min, stable	439920	
1.10.3.3	10	-	half-life: 1047 min	672768	
1.10.3.3	12	-	stable for at least 30 days	439919	
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	439911	
1.10.3.3	40	-	24 h, the enzyme retains 70% of its ascorbate oxidase activity	764908	
1.10.3.3	40	-	stable for 30 min	439938	
1.10.3.3	40	50	conversion of octamer and heavier forms to a dimer	439924	
1.10.3.3	50	-	stable for 5 min	439930	
1.10.3.3	50	80	during thermal treatments for 10 min, AAO in broccoli florets and stalks is stable until around 50°C. A 10 min thermal treatment at 80°C almost completely inactivates AAO. AAO inactivation is irreversible since no increase in activity is observed when extracts of thermal treated broccoli are stored at 4°C for 24 h	712620	
1.10.3.3	55	-	no loss in activity after 30 min, approx. 55% activity after 30 min at 60°C, approx. 30% activity after 30 min at 65°C	439928	
1.10.3.3	60	-	free enzyme: 20 min, 90% loss of activity, immobilized enzyme: 10% loss of activity	439911	
1.10.3.3	60	-	stable for 30 min	439932	
1.10.3.3	70	-	half-life: 21.2 min	672768	
1.10.3.3	80	-	-	439890	
1.10.3.3	80	-	10 min, complete loss of activity	439896	
1.10.3.3	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	725176	
1.10.3.3	100	-	1 min, all forms of enzyme inactivated	439924	
1.10.3.3	100	-	complete inactivation after 1 min	439920