Laccase Enzyme

Laccase is a highly active enzyme that made from Aspergillus Oryzae through submerged fermentation and membrane concentration technique. The manufacture is in line with the food enzymes standard which issued by FDA, WHO, UECFA, FCC and the requirements of GB2762007. Laccase (Laccase E.C. 1. 10. 3. 2) is a containing copper. It can catalyze phenols and its derivatives, aromatic amine and its derivatives, carboxylic acids and its derivatives, steroid hormone, biochrome, organometallic compounds and non-phenols substrate. Application: 1. For indigo-dye-fading technique of jean processing by using laccase and catalysis enzymes in jean-washing industry, 2. For selectively catalyze lignin-degradation and pulp bleaching by using laccase combined medium and xylanase. It is also a new environment friendly technique in wastepaper deinking process. 3. For chlorophenols organic compounds degradation of wastewater treatment (which in line with pH requirements of laccase). 4. For baking. 5. For extract sugar. It can raise color value remaining. 6. For others using as fiberboard adhesive, hair dyeing, lacquer dyeing film formation, crosslinking agent and biological measurement. pH: 3.05.5; best for 4.5 Temperature: 2060; best for 50. Suggested addition quantity: 4050ppm. (Based on processing requirements, the quantity should be better decided by test.) Appearance: liquid (for food degree), power (for industry degree) Enzymatic Activity definition: Under 30, 1 unit of laccase equals to the amount of enzyme, which oxidized 1 umol ABTS in 1 min. Safety: Should be stored in a shady and cool place with low temperature.