Βαλίτσα

Βαλίτσα

Βαλίτσα CAS NO:80498-15-3

Βαλίτσα Specification:

Βαλίτσα enzyme Introduction:

Βαλίτσα is a polyphenol oxidase (ρ-dihydric phenoloxidase, EC1.10.3.2) containing four copper ions, belonging to the copper blue oxidase, present as a monomeric glycoprotein.

Βαλίτσα exists mushrooms, bacteria and plants, but also can survive in the air, after the reaction is the only product is water, so essentially an environmentally friendly enzyme.

Βαλίτσα unique catalytic properties make it widely used in biological testing, as a highly efficient biological detector as a substrate, coenzyme, inhibitors and other components of effective tools and means. In recent years, as a result of environmental awareness gradually being taken seriously, laccase has also become the object of study for many scholars.

Βαλίτσα enzyme Function:

1.Βαλίτσα enzymes can be used for textile dyeing/textile finishing, wine cork making, teeth whitening, and many other industrial, environmental, diagnostic, and synthetic uses.Βαλίτσα can be used in bioremediation.

2.Βαλίτσα 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.

3.Βαλίτσα can also remove excess oxygen in beer and increase the storage life of beer.

4.In fruit juices such as apple and grape, excess oxidation of phenolics causes negative effects on the taste, color, odour and mouthfeel. Βαλίτσα has been proposed to delay the oxidation of polyphenols and stabilize the juice.

Βαλίτσα enzyme Application:

1. Επεξεργασία λυμάτων βιομηχανίας τροφίμων

2. Διευκρινισμένο κρασί

3. Βρώσιμη παραγωγή μανιταριών

4. Διατηρήστε τη σταθερότητα της μπύρας

5. Δείκτες μόλυνσης από Botrytis cinerea