Removal of amino acids from water by adsorption on polystyrene resins

Removal of amino acids from water by adsorption on polystyrene resins The adsorption of eight amino acids, L‐asparagine, D,L‐threonine, L‐lysine, L‐leucine D,L‐methionine, L‐tyrosine, L‐phenylalanine and D,L‐tryptophan, on the non‐polar macroporous adsorbents Amberlite XAD‐2 and XAD‐4 (polystyrene–divinylbenzene copolymers) was studied. Equilibrium adsorption experiments were conducted to estimate the types of isotherm and their parameters. The effect the chemical composition and structure of the amino acids on the efficiency of adsorption was evaluated. The influence of pH and ionic strength was also studied. The data of adsorption isotherms of the examined amino acids seemed generally to approach the Freundlich isotherm model. Tryptophan isotherm adsorption data could match in some cases the Langmuir model. The majority of the adsorption isotherms were almost linear. In terms of adsorbed amino acid on both resin surfaces, the amino acids can be ranked thus: D,L‐tryptophan > L‐phenylalanine > D,L‐methionine, L‐tyrosine > L‐leucine > L‐lysine > D,L‐threonine > L‐asparagine. In low pH solution, adsorption was generally higher than that at intermediate and high pH values. Generally, as the ionic strength increases, the adsorption of the amino acids increases. © 2001 Society of Chemical Industry http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Chemical Technology & Biotechnology Wiley

Removal of amino acids from water by adsorption on polystyrene resins

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Publisher
Wiley
Copyright
Copyright © 2001 Society of Chemical Industry
ISSN
0268-2575
eISSN
1097-4660
D.O.I.
10.1002/1097-4660(200101)76:1<83::AID-JCTB345>3.0.CO;2-N
Publisher site
See Article on Publisher Site

Abstract

The adsorption of eight amino acids, L‐asparagine, D,L‐threonine, L‐lysine, L‐leucine D,L‐methionine, L‐tyrosine, L‐phenylalanine and D,L‐tryptophan, on the non‐polar macroporous adsorbents Amberlite XAD‐2 and XAD‐4 (polystyrene–divinylbenzene copolymers) was studied. Equilibrium adsorption experiments were conducted to estimate the types of isotherm and their parameters. The effect the chemical composition and structure of the amino acids on the efficiency of adsorption was evaluated. The influence of pH and ionic strength was also studied. The data of adsorption isotherms of the examined amino acids seemed generally to approach the Freundlich isotherm model. Tryptophan isotherm adsorption data could match in some cases the Langmuir model. The majority of the adsorption isotherms were almost linear. In terms of adsorbed amino acid on both resin surfaces, the amino acids can be ranked thus: D,L‐tryptophan > L‐phenylalanine > D,L‐methionine, L‐tyrosine > L‐leucine > L‐lysine > D,L‐threonine > L‐asparagine. In low pH solution, adsorption was generally higher than that at intermediate and high pH values. Generally, as the ionic strength increases, the adsorption of the amino acids increases. © 2001 Society of Chemical Industry

Journal

Journal of Chemical Technology & BiotechnologyWiley

Published: Jan 1, 2001

References

  • The use of modified divinylbenzene–polystyrene resins in the separation of fermentation products. A case study utilizing amino acids and a dipeptide
    Cassilas, Cassilas; Addo‐Yobo, Addo‐Yobo; Kenney, Kenney; Aracil, Aracil; Martinez, Martinez
  • Comparative study of amino acid adsorption on bare and octadecyl silica from water using high‐performance liquid chromatography
    Basiuk, Basiuk; Gromovo, Gromovo

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