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Laccase enzyme for juice color stabilization company

Release date：

2025-11-27

Description

QL-050 is a food-grade laccase produced from strains of Aspergillus oryzae through submerged fermentation, extraction and refinery processes. It is a glycoprotein consisting of three parts: peptide chain, glycoside and copper ions Cu2+. Laccase can catalyze phenols, aromatic amines, carboxylic acids, steroid hormones, biological pigments, metal organic compounds and non-phenolic substances to produce quinone compounds, carbonyl compounds and water. The copper ions contained in laccase, which are located at the active site of the enzyme, can cooperatively transfer electrons and reduce oxygen to water during oxidation reactions.

This product is suitable for various applications in food industry, including beer, wine, juice, baking, alcohol and brewing, etc.

Product Characteristics

Declared Enzyme:	Laccase
EC Number:	1.10.3.2
Appearance:	Light brown liquid
Activity:	5,000 U/ml (minimum)
pH: Gravity:	5~7 1.10~1.20 g/ml

Effect of Temperature

QL-050 can work at temperatures from 30 to 70℃, with its optimal temperature range from 45 to 65℃(see Figure 1).

Effect of pH

QL-050 can work at pH from 3.0 to 5.5, with its optimal pH range from 3.5 to 5.0 (see Figure 2).

Benefits

Beer :

QL-050 can be used in the pre-treatment of wort or at the end of the beer production process to remove oxygen and oxidize the unwanted phenolic compounds, thus increase the transparency of beer, improve the quality and nutritional value, and extend the shelf-life.

Wine :

QL-050 can be used in the wine production to improve the stability of wine. A major factor that

determines the quality of wine is its stability. Only stable wine can maintain its mellow taste.

QL-050 can help to oxidize the residual phenolic compounds in the wine, thus greatly improve the stability of wine, retain the taste and nutrients.

QL-050 can also be used as clarifying agent during the wine processing in the order of laccase + silica solution or laccase + polyvinylpyrrolidone (addition of sulfur dioxide), which is better and more effective than the conventional clarifying method (caseinic acid + activated carbon + bentonite ).

Juice :

Phenols and their oxides naturally present in juice will affect the unique flavor and color of juice, so phenols are extremely important index for juice beverages. Comparing with the conventional method of adding ascorbic acid and sulfate, use of laccase in the filtration of juice processing can greatly improve the flavor and color of juice, and improve its stability.

Baking:

Laccase has the special ability of cross-linking polymers. Use of QL-050 in baking can increase the dough strength and reduce the viscosity of dough, improve the processing properties of dough and inhibit the expansion of flour during the baking process, and make a denser taste. In addition, QL-050 can improve the structure of dough and increase the softness of baked products.

Applications

In the production of edible fungus, QL-050 can promote the decomposition of lignin and provide nutrients that are more easier to absorb for fungus cultivation.

The catalytic properties of copper ions in laccase enables QL-050 to remove dissolved oxygen in food, such as salads and mayonnaise, and eliminate volatile odor components generated by the reaction of linolenic acid and dissolved oxygen contained in food, so as to improve the sensory characteristics.

In the production of alcohol and brewing can improve the extraction rate of grain cell content (such as protein, starch and some trace elements), shorten fermentation time, and increase the yield of alcohol.

Packaging, Storage & Shelf-life

QL-050 is packaged in 25kg or 30kg food-grade plastic drums.
Customized packaging is available upon request.
This product should be stored below 25°C in its original packaging, sealed and unopened, protected from direct sunlight.Typical shelf-life is twelve months.
Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, and therefore should be avoided.

Safe Handling of Enzymes

Inhalation of enzyme dust and mists should be avoided. In case of contact with skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.

Understanding the Mechanism of Laccase

The efficacy of the laccase enzyme in color management stems from its unique biochemical mechanism. Laccase is a polyphenol oxidase that catalyzes the oxidation of various phenolic compounds present in fruits and vegetables. These phenolic compounds are primary precursors to enzymatic browning. By selectively targeting and modifying these polyphenols, the laccase enzyme reduces the substrate available for subsequent reactions that lead to color deterioration, thereby contributing significantly to juice color stabilization.

Key Advantages in Juice Processing

A primary advantage of using the laccase enzyme is its ability to enhance juice clarity and color stability without the need for harsh chemicals. The treatment with laccase enzyme can lead to the removal of unstable polyphenols, which are responsible for cloudiness and browning over time. This process results in a juice that is not only clearer but also possesses a more stable hue throughout its shelf life. The action of the laccase enzyme is thus a proactive measure for preserving visual quality.

Supporting a Clean Label Strategy

In today's market, consumers increasingly seek products with simple and recognizable ingredients. The use of the laccase enzyme aligns perfectly with this clean-label trend. As a natural biocatalyst, it is often considered a processing aid and may not require declaration on the final ingredient list in some regions. This allows manufacturers to achieve effective juice color stabilization while maintaining a short and consumer-friendly ingredient list, a significant competitive edge.

Improving Overall Product Quality and Stability

Beyond immediate color improvement, the action of the laccase enzyme can have positive secondary effects. By removing certain polyphenols that can cause astringency or bitterness, the treatment can potentially improve the sensory profile of the juice, leading to a smoother taste. Furthermore, by stabilizing the chemical composition, the laccase enzyme contributes to a more consistent product quality from batch to batch, reinforcing the reliability of juice color stabilization protocols.

Future Prospects and Sustainable Potential

The exploration of the laccase enzyme for juice color stabilization continues to be an area of active research. Its potential extends to a wide variety of juice types, from clear apple juice to turbid citrus blends. As enzyme production technologies advance, the economic feasibility and efficiency of using laccase enzyme are expected to improve further. The inherent biodegradability of enzymes also underscores the role of laccase enzyme in supporting more sustainable and environmentally friendly juice production practices.

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