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Data/hora: 13/06/2024 10:00:56

Effects of pH, Temperature and Agitation on the Decolourisation of Dyes by Laccase-Containing Enzyme Preparation from Pleurotus sajor-caju
Provedor de dados: 52
Autores: Bettin,Fernanda; Cousseau,Francine; Martins,Kamila; Zaccaria,Simone; Girardi,Viviane; Silveira,Mauricio Moura da; Dillon,Aldo José Pinheiro.
(1) Background: In this study, the effects of different pH values ​​(2.4, 3.2, 4.4 and 5.0), temperatures (30, 35, 40, 45 and 50°C) and agitation (100 rpm) on the enzymatic decolourisation of twenty-two dyes belonging to the chromophore groups anthraquinone, azo and triphenylmethane were assessed. (2) Methods: In all conditions, it was used a crude enzyme broth containing 30 U mL-1 laccases produced by Pleurotus sajor-caju PS-2001 in submerged process. (3) Results: Regarding the effects of pH values, the best results were obtained at pH 3.2 and 30°C, in which bleaching was observed for all dyes evaluated. In assays conducted at different temperatures, highest levels of decolourisation were observed at 35°C and pH 3.2 for nineteen of the dyes assessed....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pleurotus sajor-caju; Laccases; Dye decolourisation; Anthraquinone; Azo; Triphenylmethane.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100204