Decolorization of naphthol blue black using the horseradish peroxidase.
This study evaluates the potential of the enzyme horseradish peroxidase in the decolorization of one common industrial azo dye, naphthol blue black. Studies are carried out to understand the process parameters such as pH, temperature and reaction time. The enzymatic decolorization of the dye was examined by UV-Vis spectrophotometer and LC-MS measurements. Temperature and pH conditions were optimized for obtaining high azo-dye decolorization. Azo-dye removal at a pH range 4-6 was found to be the highest for all temperatures. After 5 minutes of treatment, the color removal of dye was ca. 80-90%. The LC-MS and spectrophotometric analyses indicated that the decolorization of the azo dye with enzyme was due to the reduction of the azo bonds. This study verifies the viability of the use of the horseradish peroxidase in the decolorization of naphthol blue black.
Onder
Selva
S
Faculty of Arts and Sciences, Department of Chemistry, Yildiz Technical University, Davutpasa Campus, Esenler, Istanbul, Turkey.
Celebi
Mithat
M
Altikatoglu
Melda
M
Hatipoglu
Arzu
A
Kuzu
Huriye
H
D001391:Azo Compounds / Q000737:chemistry*; D055162:Biocatalysis; D001673:Biodegradation, Environmental; D002851:Chromatography, High Pressure Liquid; D003116:Color; D006735:Horseradish Peroxidase / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D013058:Mass Spectrometry; D009282:Naphthalenesulfonates; D009284:Naphthols / Q000737:chemistry*; D013056:Spectrophotometry, Ultraviolet; D013696:Temperature
D001391:Azo Compounds; D009282:Naphthalenesulfonates; C558655:Naphthol Blue Black; D009284:Naphthols; D006735:Horseradish Peroxidase