Statistical Optimization and Decolourization of Methyl Violet Using Peroxisdase from Radish

Abstract

Statistical optimization design based on Response surface methodology for the decolourization of methyl violet using peroxidase from radish (Raphanus sativus) was applied. Effect of four influencing parameters (pH, Temperature, Dye concentration, enzyme volume) on decolourization was studied using One Factor At a Time (OFAT) method. The factors were optimized using RSM based on Box- Behnken design and analyzed for its significance through Analysis of Variance. The optimized operating conditions for enzymatic degradation were found to be: Temperature 40°C; Dye concentration 100 mg/L; Incubation time 60 min; Enzyme volume 0.75 mL at pH 7, maximum decolourization efficiency of 72.46% was obtained at this optimized conditions. The predicted decolourization rate under the optimum conditions was 65.20%. Verification experiments carried out closely agreed with the predicted value. The determination coefficient of the model was R² 0.9310. The results signify that RSM based Box-Behnken design is a dependable method to optimize the operating conditions of methyl violet decolourization using radish peroxidase.