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Laccase Enzyme: High-Efficiency Oxidase for Dough Strengthening and Bakery Whitening Applications

Laccase Enzyme: High-Efficiency Oxidase for Dough Strengthening and Bakery Whitening Applications

브랜드 이름: KDN BIOTECH
모델 번호: Laccase
모크: 25kg
가격: Negotiate
지불 조건: D/A, L/C, D/P, T/T, Western Union, MoneyGram
자세한 정보
원래 장소:
중국
제품 이름:
Laccase
모습:
연한 노란색 가루
효소 활성:
10,000 U/kg
권장 복용량:
5–500 g/t ds (건조 기판)
포장 세부 사항:
25 KG /는 드럼을 칩니다
강조하다:

laccase enzyme for dough strengthening

,

bakery whitening oxidase enzyme

,

high-efficiency enzyme food additive

제품 설명

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

Appearance

Light Yellow Powder

Product Name

Laccase

Enzyme Activity

10,000 u/kg

Recommended Dosage

5–500 g/t DS (dry substrate)

Packaging

25 kg/drum

Key Applications

Flour treatment, bakery, malt syrup production

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