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