Лаказа

Лаказа

Лаказа CAS NO:80498-15-3

Лаказа Specification:

Лаказа enzyme Introduction:

Лаказа 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.

Лаказа 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.

Лаказа 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.

Лаказа enzyme Function:

1.Лаказа enzymes can be used for textile dyeing/textile finishing, wine cork making, teeth whitening, and many other industrial, environmental, diagnostic, and synthetic uses.Лаказа can be used in bioremediation.

2.Лаказа can be added to the wort or at the end of the process to remove the polyphenols that may still remain in beer. The polyphenol complexes, formed by laccases, can be separated via filtration and removes probability of the hazing effect from occurring.

3.Лаказа can also remove excess oxygen in beer and increase the storage life of beer.

4.In fruit juices such as apple and grape, excess oxidation of phenolics causes negative effects on the taste, color, odour and mouthfeel. Лаказа has been proposed to delay the oxidation of polyphenols and stabilize the juice.

Лаказа enzyme Application:

1. Третман на отпадни води во индустријата за храна

2. Разјаснето вино

3. Производство на печурки за јадење

4. Одржувајте стабилност на пивото

5. Индикатори на инфекција со botrytis cinerea