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CAS No.: 80498-15-3


Enzyme Preparations

Appearance: White to grayish white or light yellow to brown powder

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CAS No.: 80498-15-3 

Enzyme activity laccase U/G 5000~6000,  5000~8000, ≥10000 ,≥100000 

Appearance: White to grayish white or light yellow to brown powder



Laccase is a copper-containing protein enzyme produced by submerged fermentation of Aspergillus oryzae using advanced extraction technology, ultrafiltration, and refining. It is composed of a peptide chain, a sugar ligand, and a copper ion. The copper ion is located at the active site of the enzyme and can coordinate electron transfer in the oxidation reaction and reduce oxygen to water.

Laccase can catalyze a wide range of substrates, including:

Phenolic compounds and their derivatives
Aromatic compounds and their derivatives
Carboxylic acids and their derivatives
Steroid hormones
Metalloorganic compounds
Non-phenolic compounds
The higher the redox potential of laccase, the wider the range of degradable substrates for it.

Laccase is an enzyme that acts on phenol-like compounds and performs one-electron oxidation. This allows it to catalyze the ring cleavage reaction of aromatic compounds. In industry, laccase can be paired with an electron mediator to facilitate electron transfer to a solid electrode wire. It can also be applied to a wide range of industrial, environmental, diagnostic, and synthetic processes, including textile dyeing/textile finishing, wine cork making, teeth whitening, and many others. Laccase can be used to remove polyphenols and oxygen wherever necessary.



TEST ITEM                                            SPECIFICATIONS       

Appearance                   White to grayish white or light yellow to brown powder  

pH/(25℃)                                                        3.5–5.5

Lead (mg/kg)                                                 5.0 Max 
Arsenic (mg/kg)                                             3.0 Max 
Total viable count(CFU/mL)                        50000Max
Coliform Bacteria/(CFU/mL)                         30Max 
Escherichia coli CFU/g(mL)                          10Max 
Salmonella25g/25(mL)                                    ND 

The color of fermented products may vary slightly due to factors such as fermentation raw materials, cycles, and other factors. This does not affect the efficacy of the product.


25KG drum

Keep sealed in a dry and cool place and avoid direct sunlight.

Enzymes are protein substances that can cause allergic reactions in sensitive people. Inhaling enzyme powder or droplets can cause allergic reactions, such as sneezing, coughing, and wheezing. Long-term exposure to enzymes can irritate the skin, eyes, and mucous membranes. If enzyme powder or droplets accidentally splash on the skin or eyes, rinse immediately with water.

To avoid allergic reactions and skin irritation, it is recommended to wear a mask when working with enzymes. It is also important to keep enzymes away from food and beverages. After each bag or bucket is opened, it is important to tightly seal the bag or bucket to prevent the enzymes from deactivating.

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