ABSTRACT
Laccases are multi-copper oxidases. They contain four copper atoms at their active site distributed in one mono-nuclear termed T1, which is responsible for the blue colour of the enzyme and one tri-nuclear cluster T2/T3. The biochemical properties of laccases have been reviewed in detail by R. P. Babu et al. Laccases often occur as isoenzymes or monomers that oligomerize to form multimeric complexes. The potential application of laccases to the food industry has been reviewed by several researchers and by Pezzela et al. laccases are excellent candidates for food industry applications since many of the laccase substrates are present in different foods and beverages. Sugar beet pectin is a functional food ingredient that can form thermo-irreversible gels through oxidative cross-linking of ferulic acid. Since laccase enzyme is not yet allowed as a food additive, the use of immobilized laccase might be a suitable method to overcome such legal barriers as in this form it may be classified as a technological aid.
