Covalently Immobilized Laccase for Decolourization of Glucose-Glycine Maillard Products as Colourant of Distillery Wastewater
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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 50–60 %, 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 (4–6) and temperature (35–60 °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.
KeywordsMaillard products Wastewater Laccase Immobilization Biodegradation Ultrafiltration
This work was supported by the Department of Science and Technology, Government of India (No. W-11035/25/2010-R&D/W.Q), and Research Foundation Flanders (FWO) for the Indigo-funding (G.0808.10N) and a membrane fouling project (FWO G.0808.10N), the Government of Belgium, for an I.A.P-P.A.I. grant (IAP 7/05 FS2) and the KU Leuven Research Council for an IOF-knowledge platform (IKP/10/002 IOF). The supply of enzyme from Novozymes, India, is gratefully acknowledged. We thank Dr Prem Dureja (The Energy and Resources Institute, New Delhi, India) for the GC-MS analysis.
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