STABILITY OF ASCORBATE OXIDASE EXTRACTED FROM CUCURBITA-PEPO

The physical and enzymic properties of ascorbate oxidase kept in satur ated ammonium sulphate solution at 4 degrees were examined before and after 10 months storage. There were no significant changes in behaviou r on sodium dodecyl sulphate gels, in absorbtion spectra, circular dic hroic spectra or EPR spectra during this time, nor in specific enzyme activity or K-m. Such stored preparations are suitable for analytical examination in distant laboratories and possibly have commercial uses.