Food Grade Laccase – High-Activity Oxidase for Juice Clarification, Beer Brewing, Baking & Beverage Processing
This liquid laccase (10,000 U/L) is a high-activity oxidoreductase enzyme produced through advanced submerged fermentation using the fungal strain Aspergillus oryzae. The enzyme is extracted, ultrafiltered, and refined to achieve high purity and stable activity. Laccase is a copper-containing protein composed of peptide chains, glycosyl groups, and Cu2+ centers. The copper ions serve as the catalytic core, enabling electron transfer and reducing oxygen to water during oxidation reactions. It can catalyze the oxidation of a wide range of substrates, including phenolic compounds and their derivatives, aromatic amines, pseudo-acids, pigments, biogenic amines, organic-metal complexes, and certain non-phenolic components. As the oxidation–reduction potential increases, laccase becomes effective on an even broader range of substrates.
Laccase is widely used in food processing due to its ability to reduce browning, improve clarity, stabilize color, and enhance flavor. It is especially effective in juice clarification, beer brewing applications, baked goods improvement, and various beverage processing systems.
Key Benefits
- Improves juice clarity by oxidizing polyphenols that cause haze.
- Enhances stability in beverages by reducing compounds that cause discoloration or precipitation.
- Reduces enzymatic browning in fruit-based products.
- Improves flavor by modifying off-flavor precursors.
- In beer brewing: reduces chill haze, enhances clarity, and improves shelf stability.
- In baking: strengthens dough structure and enhances crust color and texture.
- Environmentally friendly oxidation using oxygen as the final electron acceptor.
How Laccase Works
Laccase catalyzes single-electron oxidation of phenolic and aromatic substrates, generating reactive intermediates that undergo polymerization, condensation, or stabilization. Electrons are transferred to oxygen, forming water as the only by-product. This mechanism helps control haze-forming compounds, browning agents, and reactive flavor precursors.
Applications
- Fruit juice clarification (apple, citrus, tropical juices)
- Beverage processing (tea drinks, plant-based beverages, fermented drinks)
- Beer brewing (polyphenol reduction, chill-proofing, clarity enhancement)
- Wine and cider stabilization
- Baking (dough strengthening, oxidative cross-linking, improved texture)
- Flavor and color optimization across multiple food matrices
Product Characteristics
| Activity | 10,000 U/L |
| Appearance | Light yellow to deep yellow liquid |
| Working Temperature | 20°C–60°C |
| Working pH Range | 3.5–6.0 |
| Recommended Dosage | 0.01–1.0 kg per ton of raw material (optimize based on process conditions) |
| Packaging | 1 kg bottle (supplied in an industrial-grade plain bottle) |
Packaging Note (Important)
Please note that the product image is for illustration purposes.
Actual packaging may differ.
Liquid products are supplied in industrial-grade plain bottles.
Usage Notes
- Adjust dosage according to raw material type, process time, and desired oxidation level.
- Effective for juice processing and beer brewing systems.
- Store in a cool environment to maintain enzyme activity.
Why Choose This Laccase?
This high-activity laccase provides a clean-label, natural, and highly efficient solution for modifying polyphenols, stabilizing beverage appearance, improving flavor, and enhancing product quality across various food manufacturing processes.
