EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
   1.10.3.3 | -999 |
- |
- |
439924 |
| 1.10.3.3 | 80 |
- |
- |
439890 |
| 1.10.3.3 | 100 |
- |
1 min, all forms of enzyme inactivated |
439924 |
| 1.10.3.3 | 80 |
- |
10 min, complete loss of activity |
439896 |
| 1.10.3.3 | 40 |
- |
24 h, the enzyme retains 70% of its ascorbate oxidase activity |
764908 |
| 1.10.3.3 | 0 |
40 |
30 min, stable |
439920 |
| 1.10.3.3 | 100 |
- |
complete inactivation after 1 min |
439920 |
| 1.10.3.3 | 40 |
50 |
conversion of octamer and heavier forms to a dimer |
439924 |
| 1.10.3.3 | -999 |
- |
different molecular forms vary in resistance to heat inactivation: tetramer of squash and dimer of cucumber being most resistant |
439924 |
| 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 |
