Laccase Enzyme

Introduction

What is Laccase Enzyme? 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. Laccase exists in mushrooms, bacteria, and plants, but can also survive in the air. After the reaction, the only product is water, making it essentially an environmentally friendly enzyme. Laccase’s unique catalytic properties make it widely used in biological testing, serving as a highly efficient biological detector as a substrate, coenzyme, inhibitors, and other components of effective tools and means. In recent years, due to the increasing seriousness of environmental awareness, laccase has also become the subject of study for many scholars.

Health Benefits & Application of Laccase Enzyme

Laccase enzymes can be used for textile dyeing/textile finishing, wine cork making, teeth whitening, and many other industrial, environmental, diagnostic, and synthetic uses. Laccase can be used in bioremediation. It can be added to the wort or at the end of the process to remove the polyphenols that may still remain in the beer. The polyphenol complexes formed by laccases can be separated via filtration, removing the probability of the hazing effect from occurring. Laccase can also remove excess oxygen in beer and increase the storage life of beer. In fruit juices such as apple and grape, excess oxidation of phenolics causes negative effects on the taste, color, odor, and mouthfeel. Laccase has been proposed to delay the oxidation of polyphenols and stabilize the juice.

Application of Laccase Enzyme

• Food Industry Wastewater Treatment
• Clarified Wine
• Edible Mushroom Production
• Maintain Beer Stability