The broad substrate specificity of a homogeneous isoenzyme of wheat germ acid phosphatase (WGAP) was extensively investigated by chromatographic, electrophoretic, NMR, and kinetic procedures. WGAP exhibited no divalent metal ion requirement and was unaffected upon incubation with EDTA or o-phenanthroline. A comparison of two catalytically homogeneous isoenzymes revealed little difference in sub...

1. Double-reciprocal plots of the reaction velocity of yeast, rat liver and Escherichia coli ATP-l-methionine S-adenosyltransferases (EC 2.5.1.6) as a function of the l-methionine concentrations (under saturating ATP conditions) demonstrate downward deflexions from linearity for the yeast and E. coli adenosyltransferases and an upward deflexion for the rat liver enzyme. 2. The activities of par...

Incorporation of phosphate groups into a material may be of particular interest as they act as templates for hydroxyapatite growth through complexation with Ca(2+) and thus improve the osteoconduction property. The phosphate groups can be incorporated into chitosan through ionotropic gelation with tripolyphosphate (TPP). Interestingly, the ion pairs formed through negatively charged phosphate g...

Tripolyphosphate (TPP) crosslinked chitosan (CH)-based fibrous matrices have potential as bioactive scaffolds for bone tissue engineering. This study describes mechanical, biomineralization, and in vitro bone cell growth and differentiation properties of CH-TPP (chitosan-tripolyphosphate) fibrous scaffolds and compared with that of uncrosslinked CH one. The hydrated CH-TPP scaffolds were viscoe...

Pale or pale, soft, and exudative-like meat can be caused by a decline in pH early postmortem while carcass temperatures are still high. This decrease in pH leads to protein denaturation, attributing to the pale color and poor water-holding capacity that is characteristic of this lesser quality meat. Marination with NaCl and phosphates has been shown to improve protein functionality, thereby re...

The effect of polyphosphates (eight compounds) on growth of Staphylococcus aureus 196E in brain heart infusion broth was studied. The organism was sensitive (in decreasing order) to chain polyphosphates with 21, 3, 13, and 15 PO4 groups, and bactericidal effects were observed with 0.5% of these compounds. No inhibition was effected by PPi or a metaphosphate. The inhibitory effects were pH depen...