Shrimp alkaline phosphatase is a heat labile, hydrolase enzyme. It is a high specific activity alkaline phosphatase purified from a recombinant source. There are two preferred sites for enzyme activity: 5′ protruding, recessive and blunt 5′-termini. The enzyme is irreversibly heat inactivated at 65°C for 15 minutes.
Alkaline phosphatase was used to examine its role in the prevention of high-fat-diet-induced metabolic syndrome in mice. It also may be used in pasteurization process for milks used in dairy products.
Alkaline phosphatase is commonly responsible for dephosphorylation of nucleotides, proteins and alkaloids. The enzyme nonspecifically catalyzes the dephosphorylation of 5′-termini DNA and RNA phosphomonoesters reactions but it does not affect diphosphate or triphosphate linkages.
One unit will hydrolyze 1 μmole of 4-nitrophenyl phosphate per minute at pH 9.8 at 37 °C.
solution in 50% glycerol containing 25 mM Tris-HCl, pH 7.5, 1 mM MgCl2
Protein determined by biuret