Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/13847

TitleLaccase immobilization on enzymatically functionalized polyamide 6,6 fibres
Author(s)Silva, Carla Manuela Pereira Marinho
Silva, Carla J. S. M.
Zille, Andrea
Gübitz, Georg M.
Paulo, Artur Cavaco
KeywordsPolyamide
Nylon
Immobilization
Crosslinking
Glutaraldehyde
Laccase
Issue dateNov-2007
PublisherElsevier
JournalEnzyme and Microbial Technology
Abstract(s)Polyamide matrices, such as membranes, gels and non-wovens, have been applied as supports for enzyme immobilization, although in literature the enzyme immobilization on woven nylon matrices is rarely reported. In this work, a protocol for a Trametes hirsuta laccase immobilization using woven polyamide 6,6 (nylon) was developed. A 24 full factorial design was used to study the influence of pH, spacer (1,6-hexanediamine), enzyme and crosslinker concentration on the efficiency of immobilization. The factors enzyme dosage and spacer seem to have played a critical role in the immobilization of laccase onto nylon support. Under optimized working conditions (29 U mL−1 of laccase, 10% of glutaraldehyde, pH = 5.5, with the presence of the spacer), the half-life time attained was about 78 h (18% higher than that of free enzyme), the protein retention was 30% and the immobilization yield was 2%. The immobilized laccase has potential for application in the continuous decolourization of textile effluents, where it can be applied into a membrane reactor.
TypeArticle
URIhttp://hdl.handle.net/1822/13847
DOI10.1016/j.enzmictec.2007.07.010
ISSN0141-0229
Publisher versionhttp://www.sciencedirect.com/science/article/pii/S0141022907002463
Peer-Reviewedyes
AccessOpen access
Appears in Collections:DET/2C2T - Artigos em revistas internacionais com arbitragem científica

Files in This Item:
File Description SizeFormat 
Laccase Immobilization on Enzymatically Functionalized Polyamide 6,6 Fibres.pdfLaccase immobilization on enzymatically functionalized polyamide 6,6 fibres543,39 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID