Sensitivity of proteins, including enzymes, to high temperatures means that traditional drying methods for biological products can not be used. The solution is a freeze-drying process (lyophilization), which, by using much lower temperatures, means that no changes are observed in the products obtained. The paper presents the results of the research concerning the lyophilization of the enzyme laccase, the conditions of the process and the stability of the obtained lyophilisates. The tested, variable parameters were process duration and the ratio of area to volume of the sample. In order to compare the effectiveness of the tested solutions, the parameters of recovery and loss of activity were determined. The experiments carried out confirmed that the lyophilization process itself does not cause significant enzyme inactivation. In most of the samples tested, laccase retained approximately 90% of its original activity. However, it was found that during storage of solid lyophilisates, the laccase activity drops to 68% within 11 weeks.

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