Quantitative and Qualitative Detection of Vitamin C in Some Foods by Immobilized Ascorbate Oxidase

Authors

  • Mohammed A. Al-Soufi Market Research and Consumer Protection Center, University of Baghdad, Baghdad, Iraq

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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Published

2016-05-02

How to Cite

A. Al-Soufi, M. (2016). Quantitative and Qualitative Detection of Vitamin C in Some Foods by Immobilized Ascorbate Oxidase. International Journal of Sciences: Basic and Applied Research (IJSBAR), 26(3), 235–245. Retrieved from https://www.gssrr.org/index.php/JournalOfBasicAndApplied/article/view/5623

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Section

Articles