Quality Laccase

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China H&Z® Quality Laccase Factory

Quality Laccase CAS NO:80498-15-3

Quality Laccase Specification:

ANALYSIS	SPECIFICATION	RESULTS
Appearance Activity of enzyme Loss on drying(% w/w) Arsenic Lead	White Powder 100,000 ALU/g min. ≤8.0% Not more than 3mg/kg Not more than 5mg/kg	Complies 100,980ALU/g 4.08% Complies Complies
Microbiology
Total Plate Count Escherichia Coli Coliform	≤50,000cfu/g <100 cfu/g Not detected in 25g	Complies Complies Complies
Yeasts/moulds	<100cfu/g	Complies
Salmonella	Not detected in 25g	Complies

 

Quality Laccase enzyme Introduction:

Quality Laccase is a polyphenol oxidase (ρ-dihydric phenoloxidase, EC1.10.3.2) containing four copper ions, belonging to the copper blue oxidase, present as a monomeric glycoprotein.

Quality Laccase exists mushrooms, bacteria and plants, but also can survive in the air, after the reaction is the only product is water, so essentially an environmentally friendly enzyme.

Quality Laccase unique catalytic properties make it widely used in biological testing, as a highly efficient biological detector as a substrate, coenzyme, inhibitors and other components of effective tools and means. In recent years, as a result of environmental awareness gradually being taken seriously, Quality Laccase has also become the object of study for many scholars.

Quality Laccase enzyme Function:

1.Quality Laccase enzymes can be used for textile dyeing/textile finishing, wine cork making, teeth whitening, and many other industrial, environmental, diagnostic, and synthetic uses.Quality Laccase can be used in bioremediation.

2.Quality Laccase can be added to the wort or at the end of the process to remove the polyphenols that may still remain in beer. The polyphenol complexes, formed by Quality Laccases, can be separated via filtration and removes probability of the hazing effect from occurring.

3.Quality Laccase can also remove excess oxygen in beer and increase the storage life of beer.

4.In fruit juices such as apple and grape, excess oxidation of phenolics causes negative effects on the taste, color, odour and mouthfeel. Quality Laccase has been proposed to delay the oxidation of polyphenols and stabilize the juice.

Quality Laccase enzyme Application:

1.Food Industry Wastewater Treatment

2.Clarified wine

3.Edible mushroom production

4.Maintain beer stability

5.Botrytis cinerea infection indicators