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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/123607
Title: 
Phenol oxidation by mushroom waste extracts: a kinetic and thermodynamic study
Author(s): 
Institution: 
  • Universidade de São Paulo (USP)
  • Genoa University
  • Universidade Estadual Paulista (UNESP)
ISSN: 
0960-8524
Sponsorship: 
  • Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
  • Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Abstract: 
Tyrosinase activity of mushroom extracts was checked for their ability to degrade phenol. Phenol oxidation kinetics was investigated varying temperature from 10 to 60 C and the initial values of pH, enzyme activity and phenol concentration in the ranges 4.5–8.5, 1.43–9.54 U/mL and 50–600 mg/L, respectively. Thermodynamic parameters of phenol oxidation and tyrosinase reversible inactivation were estimated. Tyrosinase thermostability was also investigated through residual activity tests after extracts exposition at 20–50 C, whose results allowed exploring the thermodynamics of enzyme irreversible thermoinactivation. This study is the first attempt to separate the effects of reversible unfolding and irreversible denaturation of tyrosinase on its activity. Extracts were finally tested on a real oil mill wastewater.
Issue Date: 
2013
Citation: 
Bioresource Technology, v. 143, p. 678-681, 2013.
Time Duration: 
678-681
Keywords: 
  • Agaricus bisporus
  • Tyrosinase
  • Stability
  • Kinetics
  • Thermodynamics
Source: 
http://www.sciencedirect.com/science/article/pii/S0960852413009887
URI: 
Access Rights: 
Acesso restrito
Type: 
outro
Source:
http://repositorio.unesp.br/handle/11449/123607
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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