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Cui J, Niu X, Zhang D, Ma J, Zhu X, Zheng X, Lin Z, Fu M. The novel chitosan-amphoteric starch dual flocculants for enhanced removal of Microcystis aeruginosa and algal organic matter. Carbohydr Polym 2023; 304:120474. [PMID: 36641191 DOI: 10.1016/j.carbpol.2022.120474] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 11/29/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
A novel flocculation strategy for simultaneously removing Microcystis aeruginosa and algal organic matter (AOM) was proposed using chitosan-amphoteric starch (C-A) dual flocculants in an efficient, cost-effective and ecologically friendly way, providing new insights for harmful algal blooms (HABs) control. A dual-functional starch-based flocculant, amphoteric starch (AS) with high anion degree of substitution (DSA) and cation degree of substitution (DSC), was prepared using a cationic moiety of 3-chloro-2-hydroxypropyltrimethylammonium chloride (CTA) coupled with an anion moiety of chloroacetic acid onto the backbone of starch simultaneously. In combination of the results of FTIR, XPS, 1H NMR, 13C NMR, GPC, EA, TGA and SEM, it was evidenced that the successfully synthesized AS with excellent structural characteristics contributed to the enhanced flocculation of M. aeruginosa. Furthermore, the novel C-A dual flocculants could achieve not only the removal of >99.3 % of M. aeruginosa, but also the efficacious flocculation of algal organic matter (AOM) at optimal concentration of (0.8:24) mg/L, within a wide pH range of 3-11. The analysis of zeta potential and cellular morphology revealed that the dual effects of both enhanced charge neutralization and notable netting-bridging played a vital role in efficient M. aeruginosa removal.
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Affiliation(s)
- Jingshu Cui
- School of Environment and Energy, South China University of Technology, Guangzhou, 510006, PR China
| | - Xiaojun Niu
- School of Environment and Energy, South China University of Technology, Guangzhou, 510006, PR China; Guangdong Provincial Key Laboratory of Petrochemical Pollution Processes and Control, College of Environmental Science and Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, PR China; Guangdong Provincial Key Laboratory of Atmospheric Environment and Pollution Control, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, PR China; The Key Lab of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, PR China.
| | - Dongqing Zhang
- Guangdong Provincial Key Laboratory of Petrochemical Pollution Processes and Control, College of Environmental Science and Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, PR China.
| | - Jinling Ma
- School of Environment and Energy, South China University of Technology, Guangzhou, 510006, PR China
| | - Xifen Zhu
- Guangdong Provincial Key Laboratory of Petrochemical Pollution Processes and Control, College of Environmental Science and Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, PR China
| | - Xiaoxian Zheng
- School of Environment and Energy, South China University of Technology, Guangzhou, 510006, PR China
| | - Zhang Lin
- School of Environment and Energy, South China University of Technology, Guangzhou, 510006, PR China
| | - Mingli Fu
- School of Environment and Energy, South China University of Technology, Guangzhou, 510006, PR China
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Wang Z, Mhaske P, Farahnaky A, Kasapis S, Majzoobi M. Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107542] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Peighambardoust SH, Jafarzadeh-Moghaddam M, Pateiro M, Lorenzo JM, Domínguez R. Physicochemical, Thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp Using Subcritical Water Extraction Process. Molecules 2021; 26:1413. [PMID: 33807800 PMCID: PMC7961787 DOI: 10.3390/molecules26051413] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 03/01/2021] [Accepted: 03/02/2021] [Indexed: 11/24/2022] Open
Abstract
The objective of this study was to characterize the properties of pectin extracted from sugar beet pulp using subcritical water (SWE) as compared to conventional extraction (CE). The research involved advanced modeling using response surface methodology and optimization of operational parameters. The optimal conditions for maximum yield of pectin for SWE and CE methods were determined by the central composite design. The optimum conditions of CE were the temperature of 90 °C, time of 240 min, pH of 1, and pectin recovery yield of 20.8%. The optimal SWE conditions were liquid-to-solid (L/S) ratio of 30% (v/w) at temperature of 130 °C for 20 min, which resulted in a comparable yield of 20.7%. The effect of obtained pectins on viscoamylograph pasting and DSC thermal parameters of corn starch was evaluated. The contents of galacturonic acid, degree of methylation, acetylation, and ferulic acid content were higher in the pectin extracted by SWE, while the molecular weight was lower. Similar chemical groups were characterized by FTIR in both SWE and CE pectins. Color attributes of both pectins were similar. Solutions of pectins at lower concentrations displayed nearly Newtonian behavior. The addition of both pectins to corn starch decreased pasting and DSC gelatinization parameters, but increased ΔH. The results offered a promising scalable approach to convert the beet waste to pectin as a value-added product using SWE with improved pectin properties.
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Affiliation(s)
| | | | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
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Lv R, Qi L, Zou Y, Zou J, Luo Z, Shao P, Tamer TM. Preparation and structural properties of amylose complexes with quercetin and their preliminary evaluation in delivery application. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1651736] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Rui Lv
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Liang Qi
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Yuxiao Zou
- Sericultural & Agri-Food Research Institute GAAS, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Jinfeng Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Zhigang Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- South China Institute of Collaborative Innovation, Dongguan, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Tamer Mahmoud Tamer
- Polymer Materials Research Department, Advanced Technology and New Materials Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, Egypt
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Ma X, Wang H, Boyd WW, Cheng M, Yao C, Lei G. Thermal stability enhancement of guar‐based hydraulic fracturing fluids by phosphate treatment. J Appl Polym Sci 2019. [DOI: 10.1002/app.47119] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- X. Ma
- School of Petroleum EngineeringChina University of Petroleum (East China) Qingdao Shandong 266580 China
- Department of Chemical & Biomolecular EngineeringUniversity of Connecticut Storrs Connecticut 06269
| | - H. Wang
- School of Petroleum EngineeringChina University of Petroleum (East China) Qingdao Shandong 266580 China
| | - W. W. Boyd
- Department of Chemical & Biomolecular EngineeringUniversity of Connecticut Storrs Connecticut 06269
| | - M. Cheng
- Department of Resources and EnvironmentBinzhou University Binzhou Shandong 256600 China
| | - C. Yao
- School of Petroleum EngineeringChina University of Petroleum (East China) Qingdao Shandong 266580 China
| | - G. Lei
- School of Petroleum EngineeringChina University of Petroleum (East China) Qingdao Shandong 266580 China
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Luo Z, Zou J, Chen H, Cheng W, Fu X, Xiao Z. Synthesis and characterization of amylose–zinc inclusion complexes. Carbohydr Polym 2016; 137:314-320. [DOI: 10.1016/j.carbpol.2015.10.100] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Revised: 10/30/2015] [Accepted: 10/31/2015] [Indexed: 11/25/2022]
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Qi L, Cheng JH, Liang XY, Hu YY. Synthesis and characterization of a novel terpolymer and the effect of its amphoteric property on the sludge flocculation. POLYM ENG SCI 2015. [DOI: 10.1002/pen.24238] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Liang Qi
- Ministry of Education Key Laboratory of Pollution Control and Ecological Remediation for Industrial Agglomeration Area, College of Environment and Energy; South China University of Technology; Guangzhou 510006 China
| | - Jian-Hua Cheng
- Ministry of Education Key Laboratory of Pollution Control and Ecological Remediation for Industrial Agglomeration Area, College of Environment and Energy; South China University of Technology; Guangzhou 510006 China
| | - Xiao-Yan Liang
- Ministry of Education Key Laboratory of Pollution Control and Ecological Remediation for Industrial Agglomeration Area, College of Environment and Energy; South China University of Technology; Guangzhou 510006 China
| | - Yong-You Hu
- Ministry of Education Key Laboratory of Pollution Control and Ecological Remediation for Industrial Agglomeration Area, College of Environment and Energy; South China University of Technology; Guangzhou 510006 China
- State Key Lab of Pulp and Paper Engineering; College of Light Industry and Food Science, South China University of Technology; Guangzhou 510640 China
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Chen HM, Fu X, Luo ZG. Properties and extraction of pectin-enriched materials from sugar beet pulp by ultrasonic-assisted treatment combined with subcritical water. Food Chem 2014; 168:302-10. [PMID: 25172714 DOI: 10.1016/j.foodchem.2014.07.078] [Citation(s) in RCA: 93] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2014] [Revised: 07/13/2014] [Accepted: 07/14/2014] [Indexed: 11/26/2022]
Abstract
Pectin-enriched material (PEM) was extracted from sugar beet pulp using subcritical water combined with ultrasonic-assisted treatment. Optimisation of the reaction parameters for maximum extraction yield of PEM was carried out using response surface methodology. Optimum modification conditions were as follows: liquid/solid ratio 44.03, extraction temperature 120.72°C, extraction time 30.49min and extraction pressure 10.70MPa. Under optimal conditions, the maximum yield of PEM was 24.63%. The composition of the PEM was determined. The data showed that the contents of galacturonic acid and arabinose were 59.12% and 21.66%, respectively. The flow behaviours were investigated by a rheometer. The effects of PEM on the pasting and thermal properties of maize starch were also conducted. The results showed that the addition of PEM increased pasting temperature and decreased other pasting parameters. Increasing PEM concentrations resulted in increased gelatinisation temperature and enthalpy.
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Affiliation(s)
- Hai-ming Chen
- College of Food Sciences, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Xiong Fu
- College of Food Sciences, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Zhi-gang Luo
- College of Food Sciences, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China.
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Ghaffari-Moghaddam M, Yekke-Ghasemi Z, Khajeh M, Rakhshanipour M, Yasin Y. Application of response surface methodology in enzymatic synthesis: A review. RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY 2014. [DOI: 10.1134/s1068162014030054] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Luo Z, Cheng W, Chen H, Fu X, Peng X, Luo F, Nie L. Preparation and properties of enzyme-modified cassava starch-zinc complexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4631-4638. [PMID: 23607452 DOI: 10.1021/jf4016015] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Starch-zinc complexes were synthesized by reaction of enzyme-modified starch with zinc acetate. The effect of reaction parameters such as hydrolysis rate, reaction temperature, reaction time, pH value, and concentration of zinc acetate on the zinc content and zinc conversion rate was studied. The zinc content and conversion rate of the product prepared under optimal conditions were 100.24 mg/g and 87.06%, respectively. The results of scanning electron microscopy (SEM) demonstrated that the obtained starch-zinc complexes displayed a porous appearance. The results of Fourier transform infrared spectroscopy (FT-IR), X-ray photoelectron spectroscopy (XPS), and (13)C cross-polarization/magic-angle spinning nuclear magnetic resonance ((13)C CP/MAS NMR) showed that zinc was mainly coordinated to the oxygen atoms of the glucose unit 6-CH2OH. The formation of starch-zinc complexes was also indirectly confirmed by the results of conductivity measurements. Thermal properties of the complexes were influenced by the zincatation process. This study revealed that nonallergenic starch might be used effectively as a carrier of zinc for zinc supplementation purpose.
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Affiliation(s)
- Zhigang Luo
- Carbohydrate Lab, College of Light Industry & Food Sciences, South China University of Technology, Guangzhou 510640, China.
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