The effect of horseradish peroxidase HRP-dextran conjugate on naphtol blue black
Sigma Journal of Engineering and Natural Sciences 2009, Vol. 27, Issue 1, pp. 18-25; doi.org/10.62051/ytu.sigma-journal-of-engineering-and-natural-sciences-the-effect-of-horseradish-peroxidase-hrp-dextran-conjugate-on-naphtol-blue-black
Abstract
The removal of azo dye Naphtol Blue Black in aqueous media with the catalysis of HRP-dextran conjugate was studied. HRP was purified by affinity chromatography using immobilized Con A. Enzyme-dextran conjugate with 1/10 molar ratio was synthesized using dextran aldehyde derivative (Dextran Mw 75.000 Da) and purified enzyme. The reaction was carried out at pH 3, 4, 5, 6, 7 and 8 in a 25, 30, 35, 40, 45, 50, 60, 70 oC temperatured crystal cuvette of UV-Vis spectrophotometer. The bleaching of the dye depending on the time was observed with the absorption spectra recorded regularly for one hour. The best results were obtained at pH 4 and 5 for all temperatures studied.
Keywords: HRP; dextran; conjugate; naphtol blue black; dye bleaching.
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ÖNDER, R.S.; ÇELEBİ, M.; ALTIKATOĞLU, M.; KUZU, H. The effect of horseradish peroxidase HRP-dextran conjugate on naphtol blue black. Sigma Journal of Engineering and Natural Sciences 2009, Vol. 27, pp. 18-25. https://doi.org/10.62051/ytu.sigma-journal-of-engineering-and-natural-sciences-the-effect-of-horseradish-peroxidase-hrp-dextran-conjugate-on-naphtol-blue-black
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