Chemical Properties
White lyophilized powder, soluble in water, optimum pH less than 7.0, with three isoenzymes EI, EII, EIII, optimum pH 5.5, 4.5, 4.0; highest activity against pyrophosphate. Stability: the enzyme solution can be stored in the presence of toluene at 10℃ for 5 months with unchanged vigor. Inhibitors are orthophosphate, molybdate and fluoride. Can promote the blood phosphate ester free inorganic phosphate, enzyme reaction: orthophosphoric acid monoester + H2O ═ alcohol + orthophosphate.
Uses
Sweet potato acid phosphatase has been used in a study as a pre-column enzyme reactor via a covalent bond with glutaraldehyde and aminopropyl controlled-pore glass. It has also been used in a study to investigate the use of tyrosine, histidine, and cysteine as ligands for Mn(III) in sweet potato phosphatase.
Uses
Acid phosphatase from potato has been used in a study to assess the potential allergenicity of novel gene products. It has also been used in a study to remove eight phosphate groups from casein at a pH of 7.0.
Definition
Wheat germ acid phosphatase (WGAP; Phosphatase, Acid from wheat germ) is a commercial preparation of partially purified protein commonly used in laboratory settings for non-specific enzymatic dephosphorylation.
General Description
Orthophosphoric-monoester phosphohydrolase (acid optimum).
Acid phosphatase is a non-specific phosphomonoesterase, found in the cytoplasmic and cell wall sections of swelling potato tubers. It possesses several acidic amino acid residues. It is found to be present in up to six isoforms with varying degree of glycosylation. The major potato isoform is a homodimer having a molar mass of 96kDa.
Biochem/physiol Actions
Acid phosphatases (APase) are a family of enzymes that non-specifically catalyze the hydrolysis of monoesters and anhydrides of phosphoric acid to produce inorganic phosphate at an optimum pH of 4 to 7.
