Laccase
Enzyme Preparations
80498-15-3
$6.80 ~ $10.20
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Laccase?
Laccase is an oxidoreductase enzyme that catalyzes the oxidation of various substrates and is widely used in the food industry for stabilization, in textile processing for decolorization, and for industrial polymerization reactions.
How is Laccase made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Inoculum Preparation | Cultivate a pure, high-density starter culture of the laccase-producing microorganism (e.g., fungus like Trametes versicolor or a recombinant strain). | Aseptic conditions are critical to prevent contamination. Monitor cell viability and culture purity. The culture must be in its active growth phase before transfer to the main fermenter. |
| 2 | Submerged Fermentation | Inoculate a large, sterile bioreactor containing a nutrient-rich medium. Run the fermentation under controlled conditions to maximize enzyme expression and secretion. | Key parameters: Temperature (25-35°C), pH (4.5-6.0), dissolved oxygen, and agitation. Inducers like copper or aromatic compounds are often added to boost laccase yield. Fermentation is monitored and runs for 5-10 days. |
| 3 | Harvest & Biomass Separation | Separate the microbial cells (biomass) from the culture broth, which now contains the crude extracellular laccase enzyme. | This is typically done by centrifugation or microfiltration. The objective is a clear, cell-free supernatant. The process is performed at low temperatures (4-8°C) to preserve enzyme activity. |
| 4 | Concentration & Purification | Remove water and low molecular weight impurities from the supernatant to concentrate the laccase enzyme. | Ultrafiltration (UF) is the primary method used. The membrane's molecular weight cut-off (MWCO) is selected to retain the laccase while allowing smaller molecules to pass through. Further purification might involve chromatography if high purity is required. |
| 5 | Formulation & Stabilization | Add stabilizing agents to the concentrated enzyme solution to ensure long-term activity and shelf-life. Prepare the final product form (liquid or solid). | Stabilizers like glycerol, sorbitol, or salts are added. For a solid product, spray drying or lyophilization (freeze-drying) is employed. The final formulation is pH-adjusted for maximum stability. |
| 6 | Quality Control & Packaging | Perform final analytical tests to confirm product specifications. Package the stabilized laccase into suitable containers. | Enzyme activity assay (e.g., using ABTS as a substrate) is the most critical test. Also check for purity, protein content, and microbial contamination. Package in sealed, airtight containers and store at recommended refrigerated or cool temperatures. |
Technical Specifications
| CAS Number | 80498-15-3 |
| Solubility | Soluble in water or buffer |
| Storage Conditions | Store cool & dry; often 2‑8 °C |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
wine stabilization
food packaging
beverage haze removal
mycotoxin degradation
lignin oxidation
Mechanism of action:
| Parameter | Laccase |
|---|---|
| Functional Category | Enzymatic Cross-linking Agent; Dough Conditioner; Processing Aid; Antioxidant Catalyst |
| Key Ingredients | Laccase enzyme (EC 1.10.3.2) from fungal sources (e.g., Aspergillus oryzae, Trametes versicolor) |
| Mechanism of Action | Catalyzes the oxidation of phenolic substrates (e.g., ferulic acid in arabinoxylans, tyrosine in proteins) using molecular oxygen. This generates reactive radical intermediates that undergo non-enzymatic polymerization, forming covalent cross-links between biopolymers (protein-protein, protein-polysaccharide), thereby creating a strengthened structural network. |
| Application Effect in Product | In bakery: Increases dough stability, strength, and machinability; reduces stickiness; improves loaf volume and crumb structure. In beverages: Stabilizes color and reduces haze by polymerizing phenolic precursors. In fruit products: Enhances color stability and firms texture. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Laccase | Multicopper Oxidase Enzyme | Oxidizes phenolic and anilinic compounds using molecular oxygen (O₂) as the electron acceptor. | Uses readily available air as an oxidant; no need for co-substrates like H₂O₂; produces only water as a byproduct. | Lower redox potential than peroxidases; generally cannot oxidize non-phenolic substrates without mediators. | Textile dye decolorization, pulp and paper bio-bleaching, bioremediation of phenolic wastewater, food processing. | For a green, sustainable oxidation process where the substrate is suitable and the use of hydrogen peroxide is undesirable or costly. |
| Lignin Peroxidase (LiP) | Heme-containing Peroxidase Enzyme | Oxidizes non-phenolic aromatic compounds with high redox potentials, requires hydrogen peroxide (H₂O₂). | Extremely high redox potential, enabling degradation of highly recalcitrant pollutants and non-phenolic lignin structures. | Requires a continuous supply of H₂O₂, which can cause enzyme inactivation; typically less stable than laccase. | Degradation of persistent environmental pollutants (PAHs, PCBs), research in lignin biodegradation. | When the target compound is non-phenolic and has a very high oxidation potential that laccase cannot attack directly. |
| Manganese Peroxidase (MnP) | Heme-containing Peroxidase Enzyme | Oxidizes Mn(II) to Mn(III), which acts as a diffusible redox mediator to oxidize phenolic and non-phenolic compounds; requires H₂O₂. | The Mn(III) mediator can diffuse and oxidize substrates that cannot access the enzyme's active site. | Requires both H₂O₂ and manganese ions (Mn²⁺) to function; activity is dependent on Mn²⁺ concentration. | Lignin degradation, treatment of contaminated soils, degradation of complex industrial effluents. | For applications involving complex, heterogeneous materials like soil or wood, where a diffusible mediator provides an advantage. |
| Tyrosinase | Type-3 Copper Enzyme | Catalyzes two reactions: the hydroxylation of monophenols to o-diphenols and their subsequent oxidation to o-quinones. | Specific activity towards phenols and catechols, useful for targeted synthesis or detection. | Substrate range is narrower than laccase; prone to substrate and product inhibition/inactivation. | Biosensors for phenol detection, enzymatic synthesis of L-DOPA, crosslinking proteins, controlling food browning. | For specific biotransformations or biosensing applications requiring the unique hydroxylation activity on monophenols. |
| Fenton's Reagent | Chemical Oxidation System | A solution of hydrogen peroxide and an iron(II) catalyst that produces highly reactive hydroxyl radicals (•OH). | Extremely powerful, non-selective oxidant; rapid degradation of a very broad range of organic compounds; low reagent cost. | Requires acidic pH (2-4); produces iron sludge waste; non-specific action can create harmful byproducts; hazardous reagents. | Advanced Oxidation Processes (AOPs) for treating highly concentrated or non-biodegradable industrial wastewater. | As a powerful, non-biological alternative for destroying persistent pollutants when selectivity is not needed and process conditions permit. |
Technical Documents
Available Documentation
COA, SDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications