Product Description

Laccase is a high-purity food-grade enzyme preparation derived from microbial fermentation. As a multi-copper oxidase, it catalyzes the oxidation of a wide range of phenolic and non-phenolic compounds while simultaneously reducing molecular oxygen to water. This product is designed for applications in flour improvement, bread and steamed bun production, and maltose/maltose syrup processing. With an activity of 10,000 u/kg and offered as a light yellow powder, it enables efficient and natural food processing enhancement.

Features

lBroad Substrate Specificity: Oxidizes phenolic compounds, cross-linking arabinoxylan and strengthening dough structure.

lOxygen Utilization: Uses ambient oxygen as a co-substrate, making it economical and eco-friendly.

lImproved Whiteness and Texture: Enhances the whiteness of steamed buns and provides finer, more uniform crumb structure in baked goods.

lFood Grade & Sustainable: Produced from non-GMO microbial sources under strict quality control.

lEasy to Apply: Powder form allows homogeneous dispersion in dry mixes or flour.

Technical Parameters

Applications

lFlour Improvement: Cross-links ferulic acid in arabinoxylan, improving dough elasticity, gas retention, and machinability.

lBread and Steamed Buns: Enhances volume, crumb structure and whiteness; reduces stickiness.

lMaltose/Malt Syrup Production: aids in oxidation and clarification processes.

Mechanism Insight

Laccase catalyzes the one-electron oxidation of phenolic hydroxyl groups, generating free radicals that promote cross-linking between biopolymers like arabinoxylan in flour. This results in a stronger, more resilient dough network. The enzyme utilizes readily available oxygen as an electron acceptor, producing water as the only by-product.

Packaging & Storage

lPackaging: 25 kg sealed drum, moisture-proof

lStorage: Store in a cool, dry place

lShelf Life: 12 months when stored appropriately