Transformation of trace organic compounds in drinking water by enzymatic oxidative coupling

Aromatic organic compounds could be removed from industrial wastewaters by enzymatic coupling and precipitation of the less-soluble, high-molecular-weight end products. Horseradish peroxidase catalysed the reaction in the presence of hydrogen peroxide. Experiments were carried out on the possibility...

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Bibliographic Details
Published in:Environmental science & technology 1986, Vol.20 (3), p.249-253
Main Authors: MALONEY, S. W, MANEM, J, MALLEVIALLE, J, FLESSINGER, F
Format: Article
Language:English
Subjects:
Applied sciences
Drinking water and swimming-pool water. Desalination
Exact sciences and technology
Pollution
Water treatment and pollution
Online Access:Get full text
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Summary:Aromatic organic compounds could be removed from industrial wastewaters by enzymatic coupling and precipitation of the less-soluble, high-molecular-weight end products. Horseradish peroxidase catalysed the reaction in the presence of hydrogen peroxide. Experiments were carried out on the possibility of using this process to remove low concentrations of aromatic compounds from drinking water, using several chlorinated phenols as test compounds. The process was feasible, and background organic compounds did not interfere. However, 50 per cent or more of the product compounds were water-soluble and were not completely removed. It would be important to identify the products of an enzyme reaction to ensure that these were not more undesirable than the original compounds.
ISSN:0013-936X
1520-5851
DOI:10.1021/es00145a004