LACCASE from MYCELIOPHTHORA THERMOPHILA expressed in ASPERGILLUS ORYZAE
Revised specifications prepared at the 65th JECFA (2005) and published in FNP 52 Add 13 (2005), superseding specifications
prepared at the 61st JECFA (2003) and published in FNP 52 Add 11 (2003). An ADI “not specified” was established at the 61st JECFA (2003).
SOURCES Produced by submerged fed-batch pure culture fermentation of a genetically modified strain of Aspergillus oryzae containing the laccase gene derived from Myceliophthora thermophila,using recombinant DNA techniques and traditional mutagenesis. The enzyme is isolated from the fermentation broth by filtration to remove the biomass and concentrated by ultrafiltration and/or evaporation. Residual production microorganisms are removed from the enzyme concentrate by germ filtration. The final product is formulated using food-grade stabilizing and preserving agents.
Active principles Laccase (synonyms: urishiol oxidase; p-diphenol oxidase)
Systematic names and numbers
Benzenediol:oxygen oxidoreductase; EC 1.10.3.2; CAS No. 80498-15-3
Reactions catalysed Oxidation of a range of phenolic substances with concomitant reduction of oxygen to water.
DESCRIPTION Brown liquid
FUNCTIONAL USES Enzyme preparation.
Used in the brewing of beer to prevent the formation of offflavour compounds such as trans-2-nonenal. Scavenges oxygen that otherwise would react with fatty acids, amino acids, proteins, and alcohols to form off-flavour precursors.
