Abstract
IN a previous paper1, two of us reported on the existence of a vegetable dioxymaleic acid oxidase. We wish to correct our statement that this enzyme is not sensitive to cyanide. The function of this catalyst, prepared from sorrel (Rumex acetosa L.) by acetone precipitation of the juice of the leaves, is inhibited completely by 0.0001 M hydrogen cyanide at pH 4, where the enzyme has a sharp optimum. Comparative studies suggest that this ferment is one of the three basic ærobic oxidases of the vegetable kingdom, the other two being the polyphenol and ascorbic oxidase. The enzyme oxidizes the acid reversibly, the H being oxidized to H2O2.
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Z. physiol Chem., 255, 57 (1938).
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BANGA, I., PHILIPPOT, E. & SZENT-GYÖRGYI, A. Dioxymaleic Acid Oxidase. Nature 142, 874 (1938). https://doi.org/10.1038/142874b0
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DOI: https://doi.org/10.1038/142874b0
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