Effects of pH, Temperature and Agitation on the Decolourisation of Dyes by Laccase-Containing Enzyme Preparation from Pleurotus sajor-caju

Effects of pH, Temperature and Agitation on the Decolourisation of Dyes by Laccase-Containing Enzyme Preparation from Pleurotus sajor-caju

(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)...

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Bibliographic Details
Main Authors: Fernanda Bettin, Francine Cousseau, Kamila Martins, Simone Zaccaria, Viviane Girardi, Mauricio Moura da Silveira, Aldo José Pinheiro Dillon
Format: Article
Language:English
Published: Instituto de Tecnologia do Paraná (Tecpar)
Series:Brazilian Archives of Biology and Technology
Subjects:
Pleurotus sajor-caju
laccases
dye decolourisation
anthraquinone
azo
triphenylmethane
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100204&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100204&lng=en&tlng=en

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