pH-responsive poly (xanthan gum-g-acrylamide-g-acrylic acid) hydrogel: Preparation, characterization, and application.

Adsorption isotherm Cu (II) Graft Hydrogel Xanthan gum

Journal

Carbohydrate polymers
ISSN: 1879-1344
Titre abrégé: Carbohydr Polym
Pays: England
ID NLM: 8307156

Informations de publication

Date de publication:
15 Apr 2019
Historique:
received: 09 11 2018
revised: 15 01 2019
accepted: 15 01 2019
entrez: 9 2 2019
pubmed: 9 2 2019
medline: 9 2 2019
Statut: ppublish

Résumé

Poly (xanthan gum-g-acrylamide-g-acrylic acid) (XGDA) hydrogel was prepared by grafting acrylamide (AM) and partly neutralized acrylic acid (AA) onto xanthan gum (XG) with trimethylolpropane triglycidyl ether as a cross-linking agent. With the introduction of amino and carboxyl groups by AM and AA, the XG molecules were rearranged with better regularity, leading to higher thermal stability and a more porous structure. The resulting hydrogel exhibited excellent performance in Cu (II)-adsorption and possessed sensitivity to external pH stimuli. The adsorption kinetics and adsorption equilibrium were best described by a pseudo-second-order model and Freundlich isotherms, respectively. The thermodynamic parameters indicated that the adsorption is a spontaneous, endothermic, and a process that increases entropy. The maximum equilibrium adsorption capacity of Cu (II) was 130.31 ± 2.97 mg/g. The XGDA can be regenerated and reused in the following adsorption process. This pH-sensitive hydrogel has potential to be used for the uptake of heavy metal ions from aqueous solution.

Identifiants

DOI: 10.1016/j.carbpol.2019.01.052 PMID: 30732775
pubmed: 30732775
pii: S0144-8617(19)30065-7
doi: 10.1016/j.carbpol.2019.01.052
pii:
doi:

Types de publication

Journal Article

Langues

eng

Pagination

38-46

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Meixia Zheng (M)

Agricultural Bio-Resources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, PR China.

Fengli Lian (F)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; China-Ireland International Cooperation Laboratory of Foods Material Science and Structural Design, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.

Yujing Zhu (Y)

Agricultural Bio-Resources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, PR China.

Yi Zhang (Y)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; China-Ireland International Cooperation Laboratory of Foods Material Science and Structural Design, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.

Bo Liu (B)

Agricultural Bio-Resources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, PR China.

Longtao Zhang (L)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; China-Ireland International Cooperation Laboratory of Foods Material Science and Structural Design, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China. Electronic address: zlongtao@fafu.edu.cn.

Baodong Zheng (B)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; China-Ireland International Cooperation Laboratory of Foods Material Science and Structural Design, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.

Classifications MeSH