ascorbic acid oxidase
ascorbic acid oxidase An enzyme in plant tissues that oxidizes ascorbic acid to dehydro‐ascorbic acid; it is only released when the plant wilts or is cut. To preserve the vitamin in cooked vegetables, it is generally recommended that they be plunged into boiling water, to denature and therefore inactivate the enzyme, as soon as possible after cutting.
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Aspartic Acid , aspartic acid (aspartate) (ă-spar-tik) n. see amino acid.
aspartic acid (aspartate) A non‐essential amino acid.
aspartic acid An aliphatic, acidic, p… Glutamic Acid , glutamic acid A non‐essential amino acid; it is acidic since it has two carboxylic acid groups; its amide is glutamine. See also monosodium glutamate… Malic acid , malic acid (2-hydroxybutanedioic acid) A crystalline solid, HOOCCH(OH)CH2COOH. L-malic acid occurs in living organisms as an intermediate metabolite… Arachidonic Acid , arachidonic acid A polyunsaturated fatty acid, CH3(CH2)3(CH2CH:CH)4(CH2)3COOH, that is essential for growth in mammals (see eicosanoid). It can be sy… Oleic Acid , oleic acid An unsaturated fatty acid with one double bond, CH3(CH2)7CH:CH(CH2)7COOH. Oleic acid is one of the most abundant constituent fatty acids o… Carboxylic Acid , Carboxylic acids are chemical compounds that contain a carboxyl group , which is -COOH. The carboxyl group is attached to another hydrogen atom or to…
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ascorbic acid oxidase