Bovine milk acid phosphatase. I. Some kinetics studies and other properties using a partially purified preparation

Andrews, Anthony T.; Pallavicini, C.

doi:10.1016/0005-2744(73)90074-0

Cited by 31 publications

(10 citation statements)

References 31 publications

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“…Acid phosphatase in milk has been purified to homogeneity by various forms of chromatography, including affinity chromatography (Andrews, 1976;Andrews & Pallavicini, 1973;Bingham, Jasewiez, & Zittle, 1961;Bingham & Zittle, 1963); purification factors of 10,000-1,000,000 have been reported. Adsorption onto Amberlite IRC-50 resin is a very effective first step in purification.…”

Section: Isolation and Characterisationmentioning

confidence: 98%

Indigenous enzymes in milk: Overview and historical aspects—Part 2

Fox

Kelly

2006

International Dairy Journal

101

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Between 1924 and about 1970, many indigenous enzymes were identified in milk. These were important as indicators of the adequate pasteurisation of milk (alkaline phosphatase, g-glutamyl transferase) or of mastitis (N-acetylglucosaminidase, acid phosphatase) and some were considered to be important for the stability of milk (superoxidase dismutase, sulphydryl oxidase). Human and equine milk both contain a very high level of lysozyme, which is considered to have a significant protective effect on the neonate. Progress on the isolation and characterisation of these seven enzymes first isolated in the period 1925-1970, as well as ribonuclease, aldolase and glutathione peroxidase, from the milk of the cow and other species and their significance in milk and dairy products is reviewed in this article. r

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Section: Isolation and Characterisationmentioning

confidence: 98%

Indigenous enzymes in milk: Overview and historical aspects—Part 2

Fox

Kelly

2006

International Dairy Journal

101

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“…It is no doubt that these metal ions produced in industry will contaminate the living environment, such as Al 3+ , Pb 2+ , Cd 2+ , and Hg 2+ . Chelating agent, for example, EDTA and phosphate, is normally used to detoxify toxic effects of these components normally present in the environment [8,9].…”

Section: Introductionmentioning

confidence: 99%

Structural Basis for the Biological Effects of Pr(III) Ions: Alteration of Cell Membrane Permeability

Liu

Zhang

et al. 2007

Biol Trace Elem Res

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The biological effects of rare-earth ions on the organism have been studied using Pr3+ as a probe ion and Escherichia coli cell as a target. Atomic force microscopy (AFM) observation of the surface of E. coli cells shows that the presence of Pr3+ substantially changes the structure of the outer membrane. By induced coupled plasma-mass spectrometry (ICP-MS), more Cu2+ was found in the cells grown in the presence of Pr3+, indicating changes of cell permeability. Using energy dispersive X-ray spectroscopy (EDX), Ca2+ is found on the outer surface of the original cell. It is proposed that Pr3+ can replace Ca2+ from the binding sites because of their close ionic radii and similar ligand speciality.

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“…However, the origin of the acid phosphatase(s) in cheese is controversial. Although an acid phosphatase has been isolated from raw milk and characterized (Andrews & Pallavicini 1973) and lactic acid bacteria also possess acid phosphatase activity (Dully & Kitchen 1973; Andrews & Alichanidis 1975a), their relative importance in cheese is uncertain. Dully and Kitchen (1973) attributed 24–60% of the acid phosphatase activity in cheese to starter bacteria but Andrews and Alichanidis (1975a) suggested that the enzyme is derived mainly from milk, with a very small contribution from microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Acid phosphatase in cheese

Akuzawa

Fox

2004

Animal Science Journal

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The combined action of proteinases/peptidases and acid phosphatases on phosphorylated proteins/peptides could be important for cheese quality. It seems that acid phosphatase activity in cheese originates from milk and microorganisms. Bovine milk contains more than one acid phosphatase, which are distributed between the cream and skim milk. The properties of two enzymes isolated from butter milk and skim milk are different. In general, acid phosphatase, especially that from starter organisms is very heat stable. The dephosphorylation of casein and phosphopeptides is of interest in cheese ripening. It has been suggested that acid phosphatases from both skim milk and lactic acid bacteria contribute to dephosphorylation of phosphopeptides in cheese, which are produced from casein by coagulant, indigenous milk proteinase and microbial proteinases during cheese ripening.

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Bovine milk acid phosphatase. I. Some kinetics studies and other properties using a partially purified preparation

Cited by 31 publications

References 31 publications

Indigenous enzymes in milk: Overview and historical aspects—Part 2

Indigenous enzymes in milk: Overview and historical aspects—Part 2

Structural Basis for the Biological Effects of Pr(III) Ions: Alteration of Cell Membrane Permeability

Acid phosphatase in cheese

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