Plasticizer phthalate esters degradation with a laccase from Trametes versicolor: effects of TEMPO used as a mediator and estrogenic activity removal.

Phthalate esters (PAEs) are toxic and persistent chemicals that are ubiquitous in the environment and have attracted worldwide attention due to their threats to the environment and human health. Dimethyl phthalate (DMP) is a relatively simple structure and one of the most observed PAEs in the environment. This study investigated the degradation of the DMP using Trametes versicolor laccase and its laccase-mediator systems. The degradation effect of laccase alone on DMP was poor, while the laccase-mediator systems can effectively enhance the degradation efficiency. Within 24 h, 45% of DMP (25 mg/L) was degraded in the presence of 0.8 U/mL laccase and 0.053 mM 2, 2, 6, 6-tetramethylpiperidine-1-oxyl (TEMPO). A certain concentration (1 mM) of metal ions Al3+, Cu2+ or Ca2+ can positively promote DMP degradation with the laccase-TEMPO system. Moreover, the structure of PAEs also had a great influence on the degradation efficiency. Higher degradation efficiencies were observed when incubating PAEs with short alkyl side chains by the laccase-TEMPO system compared to that with long alkyl side chains. Additionally, the branched-chain PAEs had a better degradation effect than the straight-chain. The estrogenic activity of the DMP solution after reaction was much smaller than that of the original solution. Finally, transformation products ortho-hydroxylated DMP and phthalic acid were identified by GC-MS and the possible degradation pathway was proposed. This study verifies the feasibility of the laccase-TEMPO system to degrade PAEs and provides a reference for exploring more potential value of laccase.

Effects of exogenous proteins on enzyme desizing of starch and its mechanism.

Added protein to starch has abundantly applied to size the yarns. However, scarce information is available about the impact of proteins on the enzyme desizing of starch. Thus, the objective of this study was to explore the effect of corn gluten, soybean protein and bone glue on enzyme desizing and reveal the interference mechanism. The desizing efficiency of starch was detected after added proteins. The contact angle, swelling ability, protein content and structure of starch adhesion on desized yarn were measured to analyze the effect of protein on desizing. In addition, the binding forces between protein and starch were detected, and the inhibition mechanism was analyzed. Experimental results showed that desizing efficiencies of starch were decreased after adding the protein. Corn gluten had the strongest influence in hindering desizing due to the weakest promotion in the swelling of film and the stronger binding force between protein and starch, mainly through hydrophobic interaction and hydrogen bond. Improving the swelling ability of film and inhibiting the binding between starch and protein may be feasible ways to reduce the inhibition of protein on desizing.