Quantitative and Qualitative Detection of Vitamin C in Some Foods by Immobilized Ascorbate Oxidase
Keywords:
Vitamin C, Immobilized Enzymes, Ascorbate Oxidase.Abstract
The use of ascorbate oxidase immobilized with glass-alginate gel beads led to immobilized 93% of the enzyme original amount, the optimum pH of immobilized enzyme was 5.5, and it was stable at 5-6, but it loses 63% from its original activity at pH 7, while the optimum temperature was 40
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