Laccase
Optimized for gentle food processing and mild heat conditions.
Activity Definition
One laccase activity unit (U) is defined as the amount of enzyme which oxidize 1umol of ABTS (2,2′-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid)) in one minute at 37℃ and pH 4.5.
Appearance
Off white powder or liquid
Acticvity
10, 000 U/mL
Shelf Life & Storage
25℃ , 12 months.
Temperature
pH Curve
Function
1. Prevents browning: Laccase helps control oxidation reactions, reducing enzymatic browning in fruits and vegetables, thus extending shelf life.
2. Enhances flavor profile: By oxidizing bitter phenolic compounds, laccase can improve the taste of food and beverages such as wine and juice.
3. Clarifies liquids: Laccase assists in clarifying fruit juices and beverages by breaking down unwanted polyphenols and improving transparency.