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. (...

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Bibliographic Details
Main Author: Bettin,Fernanda (author)
Other Authors: Cousseau,Francine (author), Martins,Kamila (author), Zaccaria,Simone (author), Girardi,Viviane (author), Silveira,Mauricio Moura da (author), Dillon,Aldo José Pinheiro (author)
Format: article
Language:eng
Published: 2019
Subjects:
Pleurotus sajor-caju
laccases
dye decolourisation
anthraquinone
azo
triphenylmethane
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100204
Country:Brazil
Oai:oai:scielo:S1516-89132019000100204

Internet

http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100204

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