ENZYMATIC REMOVAL OF PHENOL FROM WATER AND SUBSEQUENT INACTIVATION OF THE ENZYME LACCASE
Authors: Dasgupta, S.; Taylor, K. E.; Biswas, N.; Bewtra, J. K.
Source: Proceedings of the Water Environment Federation, WEF/A&WMA Industrial Wastes 2004 , pp. 7-21(15)
Publisher: Water Environment Federation
Abstract:Laccase catalyzes the oxidation of phenols. The reaction products become insoluble polymers and are readily removed from the solution. The potential use of laccase in an alternative enzyme-based treatment technology to remove parent phenol from buffered distilled water at room temperature in continuously stirred batch reactors was evaluated. After optimizing the pH at an optimum pH, the effects of product formation, dissolved oxygen (DO) availability, hydrogen peroxide addition, and aeration on phenol removal were investigated. The loss of enzyme activity was observed for different substrate concentrations. The polymeric products formed were found to reduce the enzyme activity and therefore the turnover capacity drastically after a certain time. The turnover capacity of laccase (defined as mM of phenol converted per catalytic unit of laccase inactivated) was determined for different phenol concentrations. A reactor design concept was developed incorporating the findings related to enzyme inactivation due to the effects of polymer formation.
Document Type: Research Article
Publication date: January 1, 2004
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