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. 2010 Sep 30:2010:918761.
doi: 10.4061/2010/918761.

Uses of laccases in the food industry

Johann F Osma  1 , José L Toca-Herrera, Susana Rodríguez-Couto
Affiliations

Uses of laccases in the food industry

Johann F Osma et al. Enzyme Res. .

Abstract

Laccases are an interesting group of multi copper enzymes, which have received much attention of researchers in the last decades due to their ability to oxidise both phenolic and nonphenolic lignin-related compounds as well as highly recalcitrant environmental pollutants. This makes these biocatalysts very useful for their application in several biotechnological processes, including the food industry. Thus, laccases hold great potential as food additives in food and beverage processing. Being energy-saving and biodegradable, laccase-based biocatalysts fit well with the development of highly efficient, sustainable, and eco-friendly industries.

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Figures

Figure 1
Figure 1
Reactions on phenolic compounds catalysed by laccases (extracted from [10]).
Figure 2
Figure 2
Schematic representation of laccase-catalysed redox cycles for substrates oxidation in the absence (a) or in the presence (b) of redox mediators (extracted from [11], with kind permission of Elsevier Ltd.)
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