酿酒酵母对Cu^(2+)生物吸附机制的研究

STUDY ON COPPER BIOSORPTION MECHANISM OF WASTE YEAST

采用废啤酒酵母分析了pH值、加菌量等影响啤酒酵母吸附Cu2+的主要因素,结果表明:pH4.5,吸附时间1—1.5h,加菌量0.01g·ml-1为最佳吸附条件;酵母对Cu2+的吸附符合Langmuir模型,表现为单分子层吸附;酵母菌细胞壁表面的—COOH,—NH3以及脂肪在其吸附铜离子时起着重要作用,NaOH处理的酵母吸附能力大大增加.

Biosorption of copper pH and biomass on it were was carried out using waste yeast, and the effects of performance parameters such as analyzed . The experiment showed that the best biosorption condition in the test was composed of pH 4. 5, equilibrium time 1-1.5h, and biomass concentration of 0.01g · ml^-1 , and the sorption process of Cu^2＋ is in accordance with Langmuir isotherm, which implying monomolecular adsorption mechanism. Besides, the yeast cells pretreated by NaOH presented much higher sorption capacity than those treated with other modification methods, and carboxyl group, amino group, and lipoprotein in cell wall played an important role in surface adsorption of Cu^2＋ on yeast.