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Literature summary extracted from
- Thermal inactivation kinetics of peroxidase in mint leaves (2007), J. Food Eng., 85, 147-153.
No PubMed abstract available
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 1.11.1.7 | Mentha arvensis | - |
- |
- |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 1.11.1.7 | leaf | - |
Mentha arvensis | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 1.11.1.7 | guaiacol + H2O2 | - |
Mentha arvensis | tetraguaiacol + H2O | - |
? |  |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 1.11.1.7 | POD | - |
Mentha arvensis |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 1.11.1.7 | 70 | 100 | activity decreases at 70°C and above | Mentha arvensis |
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Release 2023.1 (January 2023)
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