Insights into the highly selective and efficient adsorption of Pb2+ by fish skin collagen-enabled sodium alginate-based composite gel spheres: adsorption and interference mechanisms

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
Zuomiao Yang , Yu Liu , Enze Wang , Wei Yin , Yujiao Wang , Yicheng Guo , Wentao Zhang , Hang Qi
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引用次数: 0

Abstract

Excessive lead content in wastewater and seaweed products is an urgent scientific problem to be solved. Sodium alginate (SA) is often used as a synthetic gel material to adsorb Pb2+ due to its good biocompatibility and affinity for metal ions. However, simple SA gels suffer from poor mechanical stability and limited adsorption capacity for Pb2+. Therefore, there is a need to develop a stable composite SA gel material with high adsorption capacity for Pb2+. Fish skin collagen (FC), as a by-product, is not highly utilized at present, and its own rich amino and carboxyl groups, is a natural and environmentally friendly food-grade adsorbent alternative material. Sodium carboxymethyl cellulose (CMC), a polysaccharide rich in carboxyl groups, is also a good raw material for the preparation of new and safe composite SA gels. Therefore, in this study, a green and non-toxic CMC-FC-SA composite gel sphere was developed to adsorb Pb2+ efficiently by physically mixing SA/CMC/FC in the framework of a one-pot method with Ca2+ cross-linking. The prepared porous composite gel spheres not only had good swelling and thermal stability, but also showed excellent specific adsorption capacity for Pb2+. The results revealed that the adsorption process of CMC-FC-SA on Pb2+ was more consistent with the proposed secondary kinetic model and Langmuir isothermal adsorption model, suggesting that the adsorption process was governed by monolayer chemisorption. The maximum theoretical value of Qm for Pb2+ adsorption was determined to be 586.56 mg/g, and the thermodynamic results indicated that the adsorption of Pb2+ was an unprompted exothermal reaction. However, the adsorption mechanism of the composite spheres is not yet clear. Therefore, the adsorption mechanism of Pb2+ on CMC-FC-SA was revealed to be dominated by ion-exchange reactions and ligand interactions, supplemented by physical adsorption by characterization such as FTIR and XPS. Notably, the CMC-FC-SA spheres displayed good removal efficiency (>88 %, under the Pb2+ residue limit of GB.) for Pb2+ in the five seaweed concentrates and could maintain the quality of seaweed concentrates. The effect of coexisting organic matter fractions in seaweed concentrates on adsorption has not been evaluated. Therefore, interference tests revealed that SA, phlorotannins and fucoxanthin antagonized Pb2+ adsorption through hydrogel diffusion blocking, hydrophobic cluster competition for coordination and micelle adsorption, respectively. While mannitol, glutamate and aspartate enhanced the removal rate by solubilization via -OH/-COOH complexation, synergistic mass transfer via bidentate chelation and hydrophilic optimization. The green strategy proposed in this study provides an efficient adsorbent for treating water and regulating heavy metal content in seaweed products.

Abstract Image

鱼皮胶原蛋白激活海藻酸钠基复合凝胶球对Pb2+的高选择性高效吸附:吸附和干扰机制
废水和海藻产品中铅含量超标是一个亟待解决的科学问题。海藻酸钠(SA)由于具有良好的生物相容性和对金属离子的亲和力,常被用作吸附Pb2+的合成凝胶材料。然而,单纯SA凝胶的机械稳定性较差,对Pb2+的吸附能力有限。因此,需要开发一种稳定的、对Pb2+具有高吸附能力的复合SA凝胶材料。鱼皮胶原蛋白(FC)作为一种副产品,目前利用率不高,其本身含有丰富的氨基和羧基,是一种天然环保的食品级吸附剂替代材料。羧甲基纤维素钠(CMC)是一种富含羧基的多糖,也是制备新型安全复合SA凝胶的良好原料。因此,本研究在Ca2+交联的一锅法框架下,通过SA/CMC/FC的物理混合,开发了一种绿色无毒的CMC-FC-SA复合凝胶球,以高效吸附Pb2+。制备的多孔复合凝胶球不仅具有良好的溶胀性和热稳定性,而且对Pb2+具有优异的比吸附能力。结果表明,CMC-FC-SA对Pb2+的吸附过程更符合所建立的二级动力学模型和Langmuir等温吸附模型,表明吸附过程受单层化学吸附控制。吸附Pb2+的Qm最大理论值为586.56 mg/g,热力学结果表明,吸附Pb2+为无提示放热反应。然而,复合球的吸附机理尚不清楚。因此,通过FTIR和XPS等表征,揭示了Pb2+在CMC-FC-SA上的吸附机制以离子交换反应和配体相互作用为主,物理吸附为辅。值得注意的是,CMC-FC-SA微球对5种海藻浓缩物中的Pb2+具有良好的去除率(> 88%,在国标Pb2+残留限量下),能够保持海藻浓缩物的质量。海藻浓缩物中共存的有机物组分对吸附的影响尚未得到评价。因此,干扰实验表明,SA、褐藻单宁和岩藻黄素分别通过水凝胶扩散阻断、疏水簇竞争配位和胶束吸附来拮抗Pb2+的吸附。甘露醇、谷氨酸和天冬氨酸通过-OH/-COOH络合的增溶、双齿螯合的协同传质和亲水性优化提高了去除率。本研究提出的绿色策略为处理水体和调节海藻产品中重金属含量提供了一种有效的吸附剂。
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来源期刊
Food Hydrocolloids
Food Hydrocolloids 工程技术-食品科技
CiteScore
19.90
自引率
14.00%
发文量
871
审稿时长
37 days
期刊介绍: Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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