Dear Arpita,

The storage temperature for laccase from Trametes versicolor is 2-8°C. You can transfer it to higher temperature (37 °C) only when you want to verify its activity in the exposure to the substrate. i have attached its property document.

n addition to what Mina Karimi-Avargani said, I think you should analyze what you have as precipitate differently from the soluble component. This may give a better idea as to what could have happened to your laccase.

Hi Arpita,

I worked with the exact same commercial enzyme several years back (roughly 8 years ago). I did not encounter this problem. I guess your problem could be that you are reconstituting the lyophilized enzyme in MilliQ water. Laccases are known to be most stable work best at slightly acidic pH (between 3.5 to 5.5 pH units). MilliQ water does not provide the correct pH and does not provide a sufficient salt balance. This may cause the Laccase to form aggregates and come out of solution. Which is what you observe as aggregates.

The solution to your problem could be to reconstitute your lyophilized laccase in an acidic buffer such as Citrate buffer. I remember working with citrate buffer and it worked fine for me. Hope this helps

Best

Thank you so much for your recommendations :)

Hi Arpita

If you want to preserve the laccase activity for a long period of time, you have to use a pH buffer between 6-7, since at a pH lower than 5.0, activity is lost over time. You can use a low ionic strength buffer (20 mM potassium phosphate) to solubilize your commercial enzyme.

Kind regards

According to your experiment, please dissolve the enzyme in the recommended buffer (pH 3.0-5.0 for fungal laccases). If you still want to dissolve it in water, add some salt, i.e., NaCl.