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Biobleaching of industrial important dyes with peroxidase partially purified from garlic.

Osuji AC, Eze SO, Osayi EE, Chilaka FC - ScientificWorldJournal (2014)

Bottom Line: The Km and V max for H2O2 and o-dianisidine were 0.026 mM and 0.8 U/min, and 25 mM and 0.75 U/min, respectively.Peroxidase from garlic was effective in decolourizing Vat Yellow 2, Vat Orange 11, and Vat Black 27 better than Vat Green 9 dye.For all the parameters monitored, the decolourization was more effective at a pH range, temperature, H2O2 concentration, and enzyme concentration of 4.5-5.0, 50°C, 0.6 mM, and 0.20 U/mL, respectively.

View Article: PubMed Central - PubMed

Affiliation: Department of Biochemistry, University of Nigeria, Nsukka, Nigeria.

ABSTRACT
An acidic peroxidase was extracted from garlic (Allium sativum) and was partially purified threefold by ammonium sulphate precipitation, dialysis, and gel filtration chromatography using sephadex G-200. The specific activity of the enzyme increased from 4.89 U/mg after ammonium sulphate precipitation to 25.26 U/mg after gel filtration chromatography. The optimum temperature and pH of the enzyme were 50°C and 5.0, respectively. The Km and V max for H2O2 and o-dianisidine were 0.026 mM and 0.8 U/min, and 25 mM and 0.75 U/min, respectively. Peroxidase from garlic was effective in decolourizing Vat Yellow 2, Vat Orange 11, and Vat Black 27 better than Vat Green 9 dye. For all the parameters monitored, the decolourization was more effective at a pH range, temperature, H2O2 concentration, and enzyme concentration of 4.5-5.0, 50°C, 0.6 mM, and 0.20 U/mL, respectively. The observed properties of the enzyme together with its low cost of extraction (from local sources) show the potential of this enzyme for practical application in industrial wastewater treatment especially with hydrogen peroxide. These Vat dyes also exhibited potentials of acting as peroxidase inhibitors at alkaline pH range.

Show MeSH
Effects of enzyme concentration on dye decolourization.
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Related In: Results  -  Collection


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fig12: Effects of enzyme concentration on dye decolourization.

Mentions: Figure 12 shows the effect of enzyme concentration on the percentage of dyes decolourized. Different concentrations of the enzyme (0.04 μg/mL–0.32 μg/mL) were used for the study as in the experimental section. Normally, removal of dye is dependent on the amount of catalyst added. Peroxidase activity was increasing with increase in the concentration of the enzymes till it is saturated at 0.20 μg/mL for Vat Yellow 2, Vat Orange 11, and Vat Black 27, after which further increase in the concentration shows no other corresponding increase in the rate of decolourization of dye. For the Vat Green 9, decolourization of dye increased with increase in enzyme concentration till 0.23 μg/mL.


Biobleaching of industrial important dyes with peroxidase partially purified from garlic.

Osuji AC, Eze SO, Osayi EE, Chilaka FC - ScientificWorldJournal (2014)

Effects of enzyme concentration on dye decolourization.
© Copyright Policy - open-access
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC4226186&req=5

fig12: Effects of enzyme concentration on dye decolourization.
Mentions: Figure 12 shows the effect of enzyme concentration on the percentage of dyes decolourized. Different concentrations of the enzyme (0.04 μg/mL–0.32 μg/mL) were used for the study as in the experimental section. Normally, removal of dye is dependent on the amount of catalyst added. Peroxidase activity was increasing with increase in the concentration of the enzymes till it is saturated at 0.20 μg/mL for Vat Yellow 2, Vat Orange 11, and Vat Black 27, after which further increase in the concentration shows no other corresponding increase in the rate of decolourization of dye. For the Vat Green 9, decolourization of dye increased with increase in enzyme concentration till 0.23 μg/mL.

Bottom Line: The Km and V max for H2O2 and o-dianisidine were 0.026 mM and 0.8 U/min, and 25 mM and 0.75 U/min, respectively.Peroxidase from garlic was effective in decolourizing Vat Yellow 2, Vat Orange 11, and Vat Black 27 better than Vat Green 9 dye.For all the parameters monitored, the decolourization was more effective at a pH range, temperature, H2O2 concentration, and enzyme concentration of 4.5-5.0, 50°C, 0.6 mM, and 0.20 U/mL, respectively.

View Article: PubMed Central - PubMed

Affiliation: Department of Biochemistry, University of Nigeria, Nsukka, Nigeria.

ABSTRACT
An acidic peroxidase was extracted from garlic (Allium sativum) and was partially purified threefold by ammonium sulphate precipitation, dialysis, and gel filtration chromatography using sephadex G-200. The specific activity of the enzyme increased from 4.89 U/mg after ammonium sulphate precipitation to 25.26 U/mg after gel filtration chromatography. The optimum temperature and pH of the enzyme were 50°C and 5.0, respectively. The Km and V max for H2O2 and o-dianisidine were 0.026 mM and 0.8 U/min, and 25 mM and 0.75 U/min, respectively. Peroxidase from garlic was effective in decolourizing Vat Yellow 2, Vat Orange 11, and Vat Black 27 better than Vat Green 9 dye. For all the parameters monitored, the decolourization was more effective at a pH range, temperature, H2O2 concentration, and enzyme concentration of 4.5-5.0, 50°C, 0.6 mM, and 0.20 U/mL, respectively. The observed properties of the enzyme together with its low cost of extraction (from local sources) show the potential of this enzyme for practical application in industrial wastewater treatment especially with hydrogen peroxide. These Vat dyes also exhibited potentials of acting as peroxidase inhibitors at alkaline pH range.

Show MeSH