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KMID : 1024420090130020138
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Food Engineering Progress
2009 Volume.13 No. 2 p.138 ~ p.146
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Adsorption Characteristic of Brownish Dark Colored Compounds from the Hot Water Extract of Auricularia auricula Fruit Body
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Kim Hyeon-Min
Hur Won
Yim Gar-Been
Lee Shin-Young
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Abstract
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The crude polysaccharide fraction from fruit body of Auricularia auricula were obtained by using hot water extraction and ethanol precipitation. As the crude polysaccharide fraction contained the brownish dark colored compounds, the adsorption study of pigments from the crude polysaccharide using activated carbon was carried out. The pigment compounds showed an absorption characteristic with λmax of 230 nm and the absorbance at 230 nm was taken as color intensity. Adsorption capacity of pigment depended on increase of the activated carbon to sample loading ratio. The adsorption capacity increased with increase of pH and temperature in the pH range of 3.0-7.0 and temperature range of 25-40℃, but decreased in the temperature range of 40-70℃. The optimum capacity was obtained at addition of 16.7 mg activated carbon per mL sample solution (concentration=3 mg/mL) at pH of 7.0 and temperature of 40℃. Treatment for 10 min was sufficient to achieve the 80% decolorization and 1.25 fold purification of polysaccharide. Langmuir isotherm and pseudo second-order kinetic model provided the best fitting for adsorption of the brownish dark colored compounds onto powdered active carbon. The activation energies of adsorption from the Langmuir isotherm parameter in the ranges of 25-40℃ and 40-70℃ was -2.54 and 4.38 kcal/g, respectively. The results of low activation energy also indicated that the adsorption process was a physical adsorption which was controlled by diffnsion.
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KEYWORD
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Auricularia auricula, polysaccharide, pigment decolorization, activated carbon, adsorption
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