THE WHEAT LEAF PHOSPHATASES: VI. SOME PROPERTIES OF THE ENZYME SYSTEM HYDROLYZING ADENOSINE-5′-PHOSPHATE AND PHENOLPHTHALEIN DIPHOSPHATE IN CRUDE JUICE PREPARATIONS

Abstract

At least two enzymes are probably involved in the hydrolysis of mixtures of β-glycerophosphate, phenolphthalein diphosphate, and adenosine-5′-phosphate. One enzyme is primarily responsible for the hydrolysis of β-glycerophosphate whereas the other enzyme hydrolyzes adenosine-5′-phosphate and phenolphthalein diphosphate but has little activity on β-glycerophosphate.The liberation of orthophosphate from adenosine-5′-phosphate and phenolphthalein diphosphate by the enzyme in wheat leaf juice is inhibited by 0.005 M adenosine but not by 0.02 M phosphate. The inhibition of this enzyme by fluoride is markedly smaller than the inhibition of β-glycerophosphatase. The enzyme that hydrolyzes phenolphthalein diphosphate transfers phosphate from phenolphthalein diphosphate to adenosine to form adenosine-5′-phosphate.Experiments on the pH optimum for the enzymic hydrolysis of both adenosine-5′-phosphate and phenolphthalein diphosphate by undialyzed and dialyzed juice preparations with or without added Mg⁺⁺ suggest that there may be more than one enzyme with different pH optima acting on both adenosine-5′-phosphate and phenolphthalein diphosphate.