Ayşe DİNÇER, Bedriye Pelin KARANFİL, Esra MENFAATLİ, Figen ZİHNİOĞLU

INVESTIGATION ON ADSORPTION PROPERTIES OF EGG WHITE PROTEIN POLYMERS USING A MODEL AZO DYE AMARANTH

Anahtar Kelimeler:

amaranth, dye adsorption, egg white protein polymer, isotherms, kinetics, removal

INVESTIGATION ON ADSORPTION PROPERTIES OF EGG WHITE PROTEIN POLYMERS USING A MODEL AZO DYE AMARANTH

In this work, eco-friendly egg white protein polymers (EWPP) were used as an adsorbent to remove the amaranth dye from aqueous solutions efficiently. Adsorption conditions (pH, initial dye concentration temperature and contact time) were optimized, and it was seen that the pH had a pronounced effect on the adsorption of amaranth on EWPP. The experimental amaranth adsorption capacity of EWPP was increased from 38 mg/g to 65.56 mg/g when the contact time increased from 10 min to 50 min. The experimental data fitted to the Freundlich isotherm. The pseudo-second-order kinetic model was best fitted to the adsorption process. ∆Gº, ∆Hº, and ∆Sº were calculated as -2.19 kJ/mol, -23.24 kJ/mol, and -69.3 kJ/K.mol at 25 °C , respectively. The adsorption of amaranth dye on egg white-based polymer was demonstrated to be exothermic. The characterization of EWPP was done by using a scanning electron microscope (SEM) analysis.

Keywords:

amaranth, dye adsorption, egg white protein polymer, isotherms, kinetics, removal,

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