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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

ब्रांड नाम: KDN BIOTECH
मॉडल संख्या: लंगड़ा
एमओक्यू: 25 किलोग्राम
कीमत: Negotiate
भुगतान की शर्तें: डी/ए, एल/सी, डी/पी, टी/टी, वेस्टर्न यूनियन, मनीग्राम
विस्तृत जानकारी
उत्पत्ति के प्लेस:
चीन
प्रोडक्ट का नाम:
लंगड़ा
उपस्थिति:
हल्का पीला पाउडर
एंजाइम गतिविधि:
10,000 यू/किग्रा
अनुशंसित खुराक:
5-500 ग्राम/टी डीएस (सूखी सब्सट्रेट)
पैकेजिंग विवरण:
25 किग्रा/ड्रम
प्रमुखता देना:

laccase enzyme for dough strengthening

,

bakery whitening oxidase enzyme

,

high-efficiency enzyme food additive

उत्पाद का वर्णन

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

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