Dibenzothiophene oxidation by horseradish peroxidase in organic media: Effect of the DBT:H2O2 molar ratio and H2O2 addition mode

Chemosphere

Volumn 71, Issue 1, 2008, Pages 189-194

  da Silva Madeira, Luciana ^a   Ferreira Leitão, Viridiana Santana ^b   da Silva Bon, Elba Pinto ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b INSTITUTO NACIONAL DE TECNOLOGIA   (Brazil)

Author keywords

Dibenzothiophene; Enzymatic oxidation; HRP; Oil processing

Indexed keywords

DESULFURIZATION; ENZYMES; METABOLISM; OXIDATION; PH EFFECTS; SULFUR COMPOUNDS;

DIBENZOTHIOPHENE; ENZYMATIC OXIDATION; HORSERADISH PEROXIDASE;

OLEFINS;

DIBENZOTHIOPHENE DERIVATIVE; HORSERADISH PEROXIDASE; HYDROGEN PEROXIDE; ORGANIC MATTER;

DESULFURIZATION; ENZYMES; METABOLISM; OLEFINS; OXIDATION; PH EFFECTS; SULFUR COMPOUNDS;

ENZYME ACTIVITY; OIL INDUSTRY; ORGANIC COMPOUND; OXIDATION; PH; SULFUR; TEMPERATURE PROFILE;

ARTICLE; DESULFURIZATION; INCUBATION TIME; OXIDATION; PH MEASUREMENT; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOLUBILITY; TEMPERATURE SENSITIVITY;

HORSERADISH PEROXIDASE; HYDROGEN PEROXIDE; ORGANIC CHEMICALS; OXIDATION-REDUCTION; THIOPHENES;

ARMORACIA RUSTICANA;

EID: 38949163964     PISSN: 00456535     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chemosphere.2007.10.004     Document Type: Article

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