Highly Efficient Degradation of 2-Methylisoborneol by Laccase Assisted by a Micro-Electric Field

Abstract

Taste and odor (T&O) compounds have emerged as crucial parameters for assessing water quality. Therefore, identifying effective methodologies for the removal of these compounds is imperative. In this study, an effective approach utilizing laccase assisted by a micro-electric field was developed for the degradation of 2-methylisoborneol (2-MIB). For this purpose, the optimal conditions for the laccase-catalyzed degradation of 2-MIB were determined, and they were pH 4.0, 25 °C, 150 rpm, 0.1 U/mL of laccase, and 200 ng/L of 2-MIB. Under these specified conditions, the degradation efficiency of 2-MIB was approximately 78% after a 4 h reaction period. Subsequently, the introduction of an electric field yielded a synergistic effect with the enzyme for 2-MIB degradation. At an electric current intensity of 0.04 A over a 4 h duration, the degradation efficiency increased to 90.78%. An analysis using SPME-GC/MS provided information on the degradation intermediates of 2-MIB resulting from laccase-catalyzed degradation, electrocatalytic degradation, and micro-electric-assisted laccase degradation. The potential degradation pathways of 2-MIB illustrated that these three methods result in common degradation products, such as capric aldehyde, nonylaldehyde, and 2-ethylhexanol, and their final products include 3-pentanone, acetone, and 2-butanone. This study provides an enzyme–electrochemical method for the efficient and rapid degradation and removal of 2-MIB. The strategy of laccase catalysis assisted by a micro-electric field has good potential for the removal of pollutants from the natural environment.