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Enzymatic decolorization of Orange II: Optimization by response surface methodology and pathway
Author(s) -
Zhang Anping,
Fang Li,
Wang Junliang,
Liu Weiping
Publication year - 2013
Publication title -
environmental progress and sustainable energy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.495
H-Index - 66
eISSN - 1944-7450
pISSN - 1944-7442
DOI - 10.1002/ep.11628
Subject(s) - response surface methodology , horseradish peroxidase , orange (colour) , chemistry , electrospray ionization , chromatography , mass spectrometry , central composite design , enzyme , nuclear chemistry , analytical chemistry (journal) , biochemistry , food science
Statistics‐based experimental design with response surface methodology (RSM) was applied to optimize the operating conditions in decolorization of Orange II by horseradish peroxidase (HRP) in the presence of H 2 O 2 . Four critical factors (i.e., HRP concentration, H 2 O 2 concentration, pH, and reaction time) were used for the optimization of enzymatic decolorization using RSM. The optimized conditions of the enzymatic degradation of Orange II were as follows: HRP concentration, 0.80 U/mL; H 2 O 2 concentration, 0.70 mM; pH, 9.0; reaction time, 40 min. The maximal decolorization efficiency of 95.83% was achieved at the optimized conditions. The analysis of UV–vis spectra and electrospray ionization–time of flight–mass spectrometry indicated that both decomposition and coupling reaction occurred in the enzymatic decolorization. © 2012 American Institute of Chemical Engineers Environ Prog, 32: 294‐301, 2013