固定化改性酿酒废酵母吸附Pb^(2+)特性研究  

Characteristics of Pb^(2+) biosorption by immobilized modified waste Saccharomyces cerevisiae

作　　者：陈卫林[1] 阎晓菲[2] 高蕾[1] 尹明远[1] 王小标[1] 苗森[1] 董新平 武运[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业大学科学技术学院,新疆乌鲁木齐830052 [3]新疆中信国安葡萄酒业有限公司,新疆玛纳斯832200

出　　处：《中国酿造》2014年第10期45-48,共4页China Brewing

基　　金：自治区产学研联合培养研究生示范基地项目资助(xjaucxy-yjs-20131069)

摘　　要：通过静态吸附试验,以固定化改性酿酒废酵母为吸附剂,研究其对Pb2+的吸附特性。研究结果表明:固定化改性酿酒废酵母对Pb2+的吸附在60 min时达到吸附平衡,吸附量随Pb2+初始质量浓度的增加而增大,最佳吸附温度为30℃,最佳pH值为4.5,最佳改性酿酒废酵母小球质量浓度为22g/L,并且可以用准二级动力学方程和Langmuir方程对固定化酿酒废酵母吸附的动力学及吸附平衡进行描述。The Pb^2＋ biosorption characteristics by immobilized modified waste Saccharomyces cerevisiae were studied using static adsorption experiment. The experimental results indicated that the adsorption of Pb2＋by the immobilized cells reached equilibrium at the 60 min, and the adsorption capacity increased with the increase of initial Pb^2＋ concentration. The optimum adsorption condition was temperature 30 ℃, pH 4.5, immobilized waste S. cerevisiae cells concentration 22 g/L. The Pseudo-second order kinetics and Langmuir adsorption equation can be used to describe immobilized modified waste S. cerevisiae adsorption kinetics and Pb2＋adsorption equilibrium.

关 键 词：酿酒废酵母 固定化 生物吸附 铅离子 

分 类 号：TS261.1[轻工技术与工程—发酵工程]