Decolourisation of Beet Sugar Syrup Using Activated Carbon and Glucose Oxidase Enzyme
| Autor: | Neda Imani Payandeh, Mortaza Golizadeh, Pezhman Zolfaghari, Amirali Ebadi Fard Azar, Afzal Karimi |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
decolourisation
hydrogen peroxide General. Including alchemy 02 engineering and technology QD1-65 0404 agricultural biotechnology medicine Environmental Chemistry activated carbon Glucose oxidase Food science Sugar QD1-999 chemistry.chemical_classification biology Process Chemistry and Technology food and beverages 04 agricultural and veterinary sciences General Chemistry 021001 nanoscience & nanotechnology 040401 food science glucose oxidase beet sugar syrup Chemistry Enzyme chemistry biology.protein 0210 nano-technology Activated carbon medicine.drug |
| Zdroj: | Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, Vol 15, Iss 2, Pp 54-61 (2020) |
| ISSN: | 2345-1688 1857-1727 |
| DOI: | 10.19261/cjm.2020.775 |
| Popis: | This paper presents the development and optimization of a new approach which combines the utilization of activated carbon and glucose oxidase enzyme for decolourisation of beet sugar syrup. The combining of the physical adsorption with the enzymatic reaction was managed to improve the decolourisation of beet sugar syrup from 35.29 to 83.68% compared to the basic adsorption by activated carbon after 120 min of operation under the optimum conditions. The maximum decolourisation efficiency by the coupled process was achieved at glucose oxidase dosage of 0.07 g, glucose concentration of 20 mM, and solution pH 7 at the temperature of 30ºC using 0.01 g of activated carbon particles. Given the high effectiveness, reusability, and the eco-friendly nature of the process, the proposed method can serve as an alternative to ordinary decoloursation techniques. |
| Databáze: | OpenAIRE |
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