Abstract
The mechanism of phenolase activation in Norway lobster was studied. It was found that phenolase activation in Norway lobster requires a protease. Trypsin and a bacterial protease from Streptomyces griseus, accelerate the rate of increase of phenolase activity in crude phenolase preparations from Norway lobster, but have little effect on the enzyme after being partially purified by acetone precipitation. It was also found that the process requires another factor(s), which has low molecular weight and is probably located in a subcellular fraction mainly containing the microsomes. Therefore the increase of phenolase activity appears to be a multiple component process and protease alone does not activate the phenolase activity in Norway lobster.
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