Laccase
80498-15-3
Laccase
CAS: 80498-15-3
Description: Laccases are copper-containing oxidase enzymes that are found in many plants, fungi, and microorganisms.
Use in food industry: The hazing effect is a quality defect in beer. It is characterized by “cloudiness” in the final product. Laccase 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.
Because oxygen is not desired in beer, laccase can also remove excess oxygen and increase the storage life of beer.
In fruit juices such as apple and grape, excess oxidation of phenolics causes negative effects on the taste, color, odour and mouthfeel. Laccase has been proposed to delay the oxidation of polyphenols and stabilize the juice.
Package:25KG/drum