Activation mechanism of pre-phenoloxidase in lobster and shrimp
Phenoloxidase in shrimp and lobster is shown to exist in latent form which could be activated by trypsin and by an endogenous enzyme with tryptic activity. On Sephadex G-100 gel, three isoenzymes, differing in molecular weights, were isolated from naturally activated lobster shell extracts. Mechanism of activation of ptephenoloxidase involving limited proteolysis by the activating enzyme to form isoenzymes has been proposed.
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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1978
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| Subjects: | Chemistry, Fisheries, phenoloxidase, protein, blackening, melanosis, penaeid shrimps, spiny lobsters, prevention measures, quality assessment, processing fishery products, |
| Online Access: | http://hdl.handle.net/1834/33394 |
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