Abstract
Acid azo (Acid Black 10 BX) dye removal by plant based peroxidase catalyzed reaction was investigated. Horseradish peroxidase (HRP) was extracted from horseradish roots and its performance was evaluated in both free and immobilized form. HRP showed its ability to degrade the dye in aqueous phase. Studies are further carried out to understand the process parameters such as aqueous phase pH, H 2O 2 dose, dye and enzyme concentrations during enzyme-mediated dye degradation process. Experimental data revealed that dye (substrate) concentration, aqueous phase pH, enzyme and H 2O 2 dose play a significant role on the overall enzyme-mediated reaction. Acrylamide gel immobilized HRP showed effective performance compared to free HRP and alginate entrapped HRP. Alginate entrapped HRP showed inferior performance over the free enzyme due to the consequence of non-availability of the enzyme to the dye molecule due to polymeric immobilization. Standard plating studies performed with Pseudomonas putida showed enhanced degradation of HRP catalyzed dye compared to control.
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