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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.

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Percent decolourization as a function of dye concentration.
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fig13: Percent decolourization as a function of dye concentration.

Mentions: The concentration of the substrate present in the aqueous phase significantly influences enzyme-mediated reactions. The effect of decolourization of the 1% dye prepared as a function of volume of the dye (0.1–1 mL) was monitored by using different volumes of the dye. It was observed that percentage of dye decolourized decreased with increase in dye concentration (volumes) (Figure 13).


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

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

Percent decolourization as a function of dye concentration.
© Copyright Policy - open-access
Related In: Results  -  Collection

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

fig13: Percent decolourization as a function of dye concentration.
Mentions: The concentration of the substrate present in the aqueous phase significantly influences enzyme-mediated reactions. The effect of decolourization of the 1% dye prepared as a function of volume of the dye (0.1–1 mL) was monitored by using different volumes of the dye. It was observed that percentage of dye decolourized decreased with increase in dye concentration (volumes) (Figure 13).

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