Phenolase in Norway Lobster(Nephrops norvegicus):Activation and Purification

" Increase in phenolase activity from Norway lobster was observed to take place immediately after making a crude enzyne preparation;the total enzyme activity increased by a factor of 3-4 over a period of 8-12h.The process was associated with the appearance of a more active from of the phenolase.The initial natural form(Form Ⅰ)and the more active form(form Ⅱ)of the enzyme were separated and partially purified by a combination of acetone grecipitation and DEAE cellulose column chromatography.Thw natural form(FormⅠ) was found to have an optimum temperature of 40℃,an isoelectric point of 4.7,a molecular weight of 667000 and a Km towerds catechol of 21.8mn,whereas the more active form(formⅡ) was found to have an optimum temperature of 45℃,an isoelectric point of 6.1,a molecular weight of 141000,and a Km towards catechol of 2.84mn."