Covalently Immobilized Laccase for Decolourization of Glucose-Glycine Maillard Products as Colourant of Distillery Wastewater

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• 作者：Nimisha Singh ; Subhankar Basu…
• 关键词：Maillard products ; Wastewater ; Laccase ; Immobilization ; Biodegradation ; Ultrafiltration
• 刊名：Applied Biochemistry and Biotechnology
• 出版年：2015
• 出版时间：September 2015
• 年：2015
• 卷：177
• 期：1
• 页码：76-89
• 全文大小：721 KB
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• 作者单位：Nimisha Singh (1)
  Subhankar Basu (1)
  Ivo F. J. Vankelecom (2)
  Malini Balakrishnan (1)
  
  1. The Energy and Resources Institute (TERI), Darbari Seth Block, IHC Complex, Lodhi Road, New Delhi, 110003, India
  2. Centre for Surface Chemistry and Catalysis, KU Leuven, Kasteelpark Arenberg 23, PO Box 2461, 3001, Leuven, Belgium
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Biotechnology
  Biochemistry
  
• 出版者：Humana Press Inc.
• ISSN：1559-0291

文摘

Maillard reaction products like melanoidins are recalcitrant, high-molecular-weight compounds responsible for colour in sugarcane molasses distillery wastewater. Conventional biological treatment is unable to break down melanoidins, but extracellular laccase and manganese peroxidase of microbial origin can degrade these complex molecules. In this work, laccase was covalently immobilized on alumina pellets activated with aminopropyltriethoxysilane (APTES). The immobilization yield was 50-0 %, and the enzyme activity (886 U/L) was 5-fold higher compared to the soluble enzyme (176 U/L). The immobilized enzyme also showed higher tolerance to pH (4-) and temperature (35-0 °C), as well as improved storage stability (49 days) and operational stability (10 cycles). Degradation of glucose-glycine Maillard products using immobilized laccase led to 47 % decolourization in 6 h at pH 4.5 and 28 °C. A comprehensive treatment scheme integrating enzymatic, microbial and membrane filtration steps resulted in 90 % decolourization. Keywords Maillard products Wastewater Laccase Immobilization Biodegradation Ultrafiltration