| 光谱学与光谱分析 |
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| Study on Mechanism of Beer Yeast Adsorbing Copper Ion by Spectroscopy |
| HAN Run-ping,YANG Guan-yu, ZHANG Jing-hua, BAO Gai-ling, SHI Jie |
| Department of Chemistry, Zhengzhou University, Zhengzhou 450052, China |
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Abstract Copper ions adsorption by beer yeast was studied by AAS, FTIR, SEM/EDS etc. The quantity of copper biosorption by NaOH-treated yeast and acetone-treated yeast increased significantly, while the esterification of carboxylate functionalities and the methylation of amino group presented in the cell walls of yeast resulted in a marked decrease in copper adsorption. These results show that amino and carboxylate groups in yeast cell wall play a great role in binding copper. According to IR spectra, the dominating bands near 1 652, 1 539 and 1 237 cm-1 are assigned to amide Ⅰ, amide Ⅱ and amide Ⅲ, the characteristic IR absorption of protein which could be one of the significant components of cell walls. The peak near 1 456 cm-1 is attributable to the bending stretching of CH2— and CH3—. The changes in the spectra of the copper-exposed yeast biomass were in the stretch of hydroxyl groups or amino groups, which shifted from 3 392 to 3 404 cm-1, and in the symmetrical stretch of carboxylate groups, which shifted from 1 405 to 1 383 cm-1. The components and structure of the exposed-copper biomass remain intact. SEM/EDS analysis shows that the main elements of beer yeast are carbon, oxygen, and magnesium, while the surface of yeast is rough, and the copper-loaded yeast only binds little copper.
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Received: 2005-08-30
Accepted: 2005-11-28
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Corresponding Authors:
HAN Run-ping
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| Cite this article: |
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HAN Run-ping,YANG Guan-yu,ZHANG Jing-hua, et al. Study on Mechanism of Beer Yeast Adsorbing Copper Ion by Spectroscopy [J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2006, 26(12): 2334-2337.
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https://www.gpxygpfx.com/EN/Y2006/V26/I12/2334 |
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