title: Degradation of pentachlorophenol by potato polyphenol oxidase.
abstract: In this study, polyphenol oxidase (PPO) was extracted from commercial potatoes. Degradation of pentachlorophenol by potato PPO was investigated. The experimental results show that potato PPO is more active in weak acid than in basic condition and that the optimum pH for the reaction is 5.0. The degradation of pentachlorophenol by potato PPO reaches a maximum at 298 K. After reaction for 1 h, the removal of both pentachlorophenol and total organic carbon is >70% with 6.0 units/mL potato PPO at pH 5.0 and 298 K. Pentachlorophenol can be degraded through dechlorination and ring-opening by potato PPO. The work demonstrates that pentachlorophenol can be effectively eliminated by crude potato PPO.
authors.affiliation: School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510641, China.
authors.forename: Mei-Fang
authors.initials: MF
authors.lastname: Hou
authors.forename: Xiao-Yan
authors.initials: XY
authors.lastname: Tang
authors.forename: Wei-De
authors.initials: WD
authors.lastname: Zhang
authors.forename: Lin
authors.initials: L
authors.lastname: Liao
authors.forename: Hong-Fu
authors.initials: HF
authors.lastname: Wan
mesh_terms: D004156:Catechol Oxidase / Q000737:chemistry*; D052918:Environmental Restoration and Remediation / Q000379:methods*; D004795:Enzyme Stability; D006540:Herbicides / Q000737:chemistry*; D007700:Kinetics; D010416:Pentachlorophenol / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry / Q000201:enzymology*
chemical_list: D006540:Herbicides; D010940:Plant Proteins; D010416:Pentachlorophenol; D004156:Catechol Oxidase