This work investigated the influencing factors and mechanism of Pb2+ adsorbed by oxidized yeast glucan (OYG). Firstly, OYG showed greater Pb2+ adsorption performance than yeast glucan, and the adsorption capacity was greater with the oxidation degree increased. The optimal pH range for Pb2+ adsorption was 6–7. The adsorption capacity of Pb2+ reached its maximum of 86.68 and 96.88 mg/g for 20 mg of OYG1 and OYG2, respectively. In addition, OYG exhibited selective adsorption, with adsorption capacity in the order: Pb2+ > Cd2+ > Cu2+ > Ca2+. Then adsorption isotherm was established by fitting Langmuir and Freundlich isotherm adsorption models. Freundlich model could better fit the adsorption process of lead by OYG, indicating that the adsorption process was heterogeneous. According to the Langmuir model, the maximum lead adsorption capacities of OYG1 and OYG2 at 298 K were 100.70 and 131.06 mg/g, respectively. Thermodynamic data indicated a spontaneous endothermic process (ΔG < 0, ΔH > 0), accompanied by increased system disorder (ΔS > 0), involving physical and chemical adsorptions. Finally, FT-IR and XPS results revealed -COOH and -OH were the primary adsorption sites in OYG, and the interaction between these groups and Pb2+ was mainly achieved by electrostatic interaction (or ion-dipole interaction).
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