Open AccessDecolourisation of Beet Sugar Syrup Using Activated Carbon and Glucose Oxidase Enzyme
Author(s) -
Pezhman Zolfaghari,
Neda Imani Payandeh,
Mortaza Golizadeh,
Afzal Karimi,
Amirali Ebadi Fard Azar
Publication year - 2020
Publication title -
chemistry journal of moldova
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.275
H-Index - 5
eISSN - 2345-1688
pISSN - 1857-1727
DOI - 10.19261/cjm.2020.775
Subject(s) - chemistry , glucose oxidase , sugar beet , adsorption , activated carbon , sugar , carbon fibers , food science , enzyme , chromatography , pulp and paper industry , biochemistry , organic chemistry , agronomy , mathematics , composite number , biology , engineering , algorithm
This paper presents the development and optimization of a new approach which combines the utilization of activated carbon and glucose oxidase enzyme for decolourisation of beet sugar syrup. The combining of the physical adsorption with the enzymatic reaction was managed to improve the decolourisation of beet sugar syrup from 35.29 to 83.68% compared to the basic adsorption by activated carbon after 120 min of operation under the optimum conditions. The maximum decolourisation efficiency by the coupled process was achieved at glucose oxidase dosage of 0.07 g, glucose concentration of 20 mM, and solution pH 7 at the temperature of 30ºC using 0.01 g of activated carbon particles. Given the high effectiveness, reusability, and the eco-friendly nature of the process, the proposed method can serve as an alternative to ordinary decoloursation techniques.