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CAS 80498-15-3 Food Grade Price Powder Laccase Enzyme

$60.00

Classification:Chemical Auxiliary Agent
CAS No.:80498-15-3
Other Names:80498-15-3
MF:C66H109N19O25
EINECS No.:/
Purity:98%
Type:Carbon Black
Usage:Textile Auxiliary Agents
Brand Name:EnzymesBio
Model Number:SY-Laccase Enzyme
Product Name:CAS 80498-15-3 Food Grade Price Powder Laccase Enzyme
Active Ingredient:Laccase Enzyme
Specification:10000U/G
Appearance:White powder
Sample:10~20g
MOQ:1kg
Packing:foil bag
Storage:Cool dry area keep away from strong sunlight
Shelf Life:2 Years when properly stored
Keyword:Laccase

Availability: 100 in stock

Product Description

Product Name

Laccase Enzyme

Main Ingredient

Laccase

Function

Laccase’s unique catalytic properties make it widely used in biological detection

CAS No

80498-15-3

Molecular Formula

C66H109N19O25

Formula Weight

1072.080

Density

1.4±0.1 g/cm3

Color

White 

Specification

10000U/G

Sample

Available

Application Fields

Food Additive 

Using Effects

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 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. 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, laccase has also become the object 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. Laccase 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 and removes 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 1.Food Industry Wastewater Treatment 2.Clarified wine 3.Edible mushroom production 4.Maintain beer stability

used by the body. If lactose is not broken down, it will pass through the digestive tract without being absorbed.

Weight 1 kg
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