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Remazol black dye (reactive black 5) decolorization by horseradish peroxidase enzyme


Journal of Textile Engineering & Fashion Technology
Antônio Augusto Ulson de Souza, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Brazil
Janaína Duarte Baumer, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Brazil
Alexsandra Valério, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Brazil
Selene MA Guelli Ulson de Souza, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Brazil
Gilmar S Erzinger, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Brazil
Agenor Furigo, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Brazil

Abstract

The Enzymatic processes have been regarded as a promising alternative for the treatment of textile effluents that have high dyes content. The aim of this study was to evaluate the influence of different parameters on the decolorizing process of aqueous solutions of Remazol black dye (Reactive Black 5) by horseradish peroxidase enzyme. The studied parameters were enzyme concentration, hydrogen peroxide concentration, pH, and temperature by using a 42experimental design with triplicate at the central point. From the best condition, pH 4, higher enzyme concentration, and 3x10-4 mM of hydrogen peroxide concentration, the enzymatic treatment showed 77.7% of remazol black dye (Reactive Black 5) decolorization, showing this treatment as a promising methodology to dye removal.

Keywords

Horseradish peroxidase, Dye removal, Textile effluent, Biological oxidation demand, Chemical oxygen demand, Physical-chemical precipitation, Coagulation, Sanitary landfills, Degradation, Acclimatization period, Decolorization, Citrate-phosphate buffer, Analysis of variance, Radical cation, Enzyme concentration

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