共 50 条
Competitive adsorption mechanisms of pigments in sugarcane juice on starch-based magnetic nanocomposites
被引:9
|作者:
Yin, Jiangyu
[1
]
Fang, Kun
[1
,2
]
Li, Jianbin
[1
]
Du, Nan
[1
]
Hu, Dongbin
[1
]
Cao, Danyu
[1
]
Tian, Run
[1
]
Deng, Ligao
[1
]
Li, Kai
[1
]
机构:
[1] Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530004, Peoples R China
[2] Guangxi Univ, Sch Chem & Chem Engn, Sch Resources Environm & Mat, Guangxi Key Lab Proc Nonferrous Metall & Featured, Nanning 530004, Peoples R China
关键词:
Cationic tapioca starch;
Competitive adsorption;
Sugar industry;
ION-EXCHANGE-RESINS;
SELECTIVE ADSORPTION;
AQUEOUS-SOLUTION;
GALLIC ACIDS;
CORN STARCH;
METAL-IONS;
REMOVAL;
COMPOSITE;
CHITOSAN;
WATER;
D O I:
10.1016/j.ijbiomac.2023.123134
中图分类号:
Q5 [生物化学];
Q7 [分子生物学];
学科分类号:
071010 ;
081704 ;
摘要:
The pigments in sugarcane result the crystallised sucrose appears unsatisfactorily yellow. In this study, cationic tapioca starch (CTS)-functionalized magnetic nanoparticles (CTS@Fe3O4) were synthesized and used as adsorbents for the removal of undesirable pigments. The adsorption properties of CTS@Fe3O4 were investigated by a sugarcane juice colorant model consisting of caffeic acid (CA), gallic acid (GA) and melanoidin (ME). The equilibrium adsorption capacities of CTS@Fe3O4 for CA, GA, and ME were 185, 160 and 580 mg g(-1) at the optimal conditions (60, 60 and 180 mg L-1 initial concentrations, respectively; 0.3 mg mL-1 CTS@Fe3O4 dosage, 313 K temperature, and pH value of 7). The adsorption process was described well by second-order kinetic and Langmuir isotherm models with a high fitting correlation coefficient approaching 1, suggesting that the pigments formed a surface monolayer with a homogenously distributed adsorption energy and was mainly dominated by chemisorption. The thermodynamic parameters (Gibbs free energy <0, enthalpy >0, and entropy >0) revealed that the adsorption process was endothermic and spontaneous. For the binary system, the competitive adsorption between pigments was primarily antagonistic. The speed of adsorption was the main factor affecting competitive adsorption, and the additional adsorption force reduced the effects of coexisting adsorbates.
引用
收藏
页数:17
相关论文