English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The removal of textile dyes from wastewater by using plant peroxidases (PODs) offers environmentally effective solutions. Therefore, researching the availability and applicability of PODs from different sources becomes important area for the sustainable process design. In this article, PODs were produced  in vitro  from white and red cabbage callus cultures for evaluating their potential usage to decolourization of the Reactive Blue 19 (RB-19) and Acid Blue 25 (AB-25) textile dyes for the first time. The PODs with high activity were purified 133-fold with a specific activity of 45,083 U mg −1  and 134-fold with a specific activity of 26,785 U mg −1  from produced white and red cabbage calluses by single-step affinity chromatography. The molecular weights of purified red cabbage callus peroxidase (r-POD) and white cabbage callus peroxidase (w-POD) were found to be as 43 and 44 kDa, respectively. In the assays to determine the r-POD and w-POD dye decolourization potential, noteworthy degradation levels were recorded for RB-19 (&gt;85) and AB-25 (&gt;88) dyes in the reactions catalysed by w-POD. Also, r-POD exhibited maximum decolourization efficiency of % 68 for RB-19 and %73 for AB-25 dyes under the conditions at 50 °C, pH 5.5 and in the presence of 4 mM H 2 O 2 .

biocatalysis and biotransformation

Production and purification of peroxidases from callus cultures of white and red cabbage for enzymatic decolourization of reactive blue 19 and acid blue 25 dyes