Laccase
What is Laccase?
Laccase is an oxidase produced from Aspergillus oryzae through submerged liquid fermentation, followed by advanced extraction, ultrafiltration concentration, and purification processes.
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Product name: |
Laccase |
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Appearance: |
White powder |
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Product odor: |
Slight odor of fermentation |
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Enzyme activity: |
10,000 U/g or customized |
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MOQ: |
1kg |
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Packing: |
1kg/bag, 25kg/drum |
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Storage: |
In cool dry place , away from light |
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Shelf life: |
12 Months under room temperature 18 Months under 15 ℃ 24 Months under 0 ~ 4 ℃ |
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Optimum environment: |
20℃ ~ 60℃; pH 3.5 ~ 6.0 |
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Other influencing factors |
Inhibited by the oxidant, the reducing substances are activated. |
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Certificate: |
ISO9001, FSSC22000 |
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Recommended dosage: |
The recommended addition amount is 0.1 -1kg per ton. Due to variations in industries and raw materials, the specific addition amount may also change. |
Mechanism of action:
Laccase is a copper-containing protease composed of three components: peptide chains, glycoconjugates, and Cu²⁺. The copper ions are located at the enzyme's active site, where they synergistically transfer electrons during oxidation reactions and reduce oxygen to water.
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Product name: Laccase |
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Items |
Specification |
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Physical data |
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Appearance: |
Powder with good fluidity |
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Color |
White |
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Odor |
Normal fermentation odour |
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Activity of enzyme |
10,000 U/g or customized |
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Loss on drying |
NMT 8.00% |
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Particle size |
NLT 80% pass 0.4mm sieve |
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Lead |
NMT 5.00 mg/kg |
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Arsenic |
NMT 3.00 mg/kg |
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Microbiology |
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Total plate count |
NMT 50,000 cfu/g |
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Coliforms |
NMT 30 cfu/g |
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E.Coli |
Negative/25g |
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Salmonella |
Negative/25g |
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Antimicrobial acivity |
Negative |
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Storage: Store humidity protected (RH less than 60) at temperature below 4℃. Shelf life: 12 months when properly stored. |
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Food Industry
Laccase is used to remove phenolic substances in food to prevent browning of fruits and vegetables (e.g., preserving the freshness of sliced apples and pears); It catalyzes the oxidative polymerization of polyphenols to improve the texture and flavor of food (e.g., clarifying beer, assisting in tea fermentation).
Feed Additives
Laccase can degrade anti-nutritional factors in feed, improve the digestibility and absorption rate of protein, enhance feed palatability, and reduce breeding costs. It is suitable for feed formulations of poultry, aquatic products, and other animals.
Wood and Papermaking Industry
By oxidizing phenolic substances in wood, laccase forms a polymeric protective film to enhance wood's corrosion resistance. For pulp bleaching, it replaces traditional chemical bleaching agents and enables green bleaching.
Traditional Crafts
Laccase secreted by lacquer trees oxidizes and polymerizes urushiol in raw lacquer to form a water-resistant and corrosion-resistant film, which is used for coating furniture and crafts.
Broad Substrate Specificity: Laccase can directly catalyze natural substrates such as polyphenols and aromatic amines, making it suitable for applications across multiple industries.
Strong Oxidizing Capacity: Laccase can cleave stable chemical bonds like C-C and C-O, efficiently degrading refractory substances including anti-nutritional factors.
Efficient Cyclic Catalysis: Laccase only produces water as a byproduct after the reaction, with a stable structure that allows repeated participation in catalytic cycles, ensuring high catalytic efficiency.
Q1: What class of enzyme is a laccase?
Laccase is a polyphenol oxidase containing four copper ions. It belongs to the blue copper oxidase family and exists as a monomeric glycoprotein.
Q2: Which bacteria produce laccase?
Laccase production is predominantly based on fungal microorganisms, including Aspergillus species such as Aspergillus oryzae and Aspergillus niger. These strains are characterized by a short fermentation cycle, stable enzyme activity, and suitability for large-scale production.
Q3: What is the function of Laccase?
As an eco-friendly oxidative catalyst, laccase degrades or transforms target substances through redox reactions. It operates under mild reaction conditions and produces only water as a byproduct.
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