Figure 1. Direct Blue 2 chemical structure.
Figure 2. Effect of laccase concentration on encapsulation efficiency.
Figure 3. Effect of pH on enzyme activity.
Figure 4. Effect of temperature on enzyme activity.
Figure 5. pH stability.
Figure 6. Thermal stability.
Figure 7. Reusability of immobilized laccase.
Figure 8. Dye decolorization.
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