Proteins from common bean (Phaseolus vulgaris) seed as a natural coagulant for potential application in water turbidity removal

Antov, Mirjana G.; Šćiban, Marina; Petrović, Nada J.

doi:10.1016/j.biortech.2009.11.020

Cited by 105 publications

(53 citation statements)

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“…Moreover, various concentrations of the CEs (1-125 lg/ml protein) were tested for coagulation activity and approximately 20-30 lg/ml protein showed the highest activity (data not shown). There are other plant materials such as Jatropa curcus and Phaseolus vulgaris that possess coagulation activity have been reported and are considered to be a potential water treatment agent (Abidin et al 2013;Antov et al 2010Antov et al , 2012. However, the coagulation activity varies between the types of seed material used, extraction methods, initial turbidity of water, mixing, suspended particles, and ions present in the water samples (Okuda et al 2001;Ghebremichael et al 2005;Marobhe et al 2007a;Abidin et al 2013).…”

Section: Coagulation Activity Of Seed Extractsmentioning

confidence: 99%

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Coagulant proteins identified in Mustard: a potential water treatment agent

Bodlund

Pavankumar

Chelliah

et al. 2013

Int. J. Environ. Sci. Technol.

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The use of natural coagulant protein in drinking water treatment has been discussed for a long time, though the method is still not in practice, probably due to limited knowledge and availability of material. In the present work, different Mustard varieties were tested for the presence of coagulant protein compared with Moringa seed extract and their potential application in water treatment. The coagulation activity of the protein extract was measured using synthetic clay solution as well as water from pond. The protein content was determined by Bradford method, molecular mass determined by Sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and peptide sequence was analyzed by Mass spectrometry. Extract of Mustard (large) and Moringa seed showed coagulation activity of %70 and %85 % after 90 min, respectively. Interestingly, seed extracts from other Mustard varieties had coagulation activity after heat activation at 95°C for 5 h. However, the coagulation activity of Mustard seed extract against turbid pond water was higher (%60 %) compared to Moringa seed extract (%50 %). The peptide sequence analysis of 6.5 and 9 kDa proteins was found to be homologous to Moringa coagulant protein and napin3, respectively. To our knowledge, this could be the first report on Mustard seed having coagulant protein. The coagulation activity of Mustard (large) against highly turbid pond water suggested that it could be a potential natural coagulant for water treatment.

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Section: Coagulation Activity Of Seed Extractsmentioning

confidence: 99%

“…The coagulation activity of other plant materials from Cactus latifaira (Diaz et al 1999), vegetable tannins (Ö zacar and Ş engil 2003), bean (Phaseolus vulgaris sp.) (Antov et al 2010), red bean (Phaseolus vulgaris sp. ), sugar maize and red maize (Zea mays sp.)…”

Section: Introductionmentioning

confidence: 99%

Coagulant proteins identified in Mustard: a potential water treatment agent

Bodlund

Pavankumar

Chelliah

et al. 2013

Int. J. Environ. Sci. Technol.

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“…Chemical coagulant such as alum, need coagulant aid to effectively treat high turbidity water, thus making it more expensive and difficult to be used in poor countries. Whereas natural coagulants are much cheaper and can be extracted from various plant wastes which greatly reduce the treatment cost [26]. Nevertheless, an abundance and locally available resource must be met to use natural coagulant commercially.…”

Section: Advantages and Disadvantages Of Natural Coagulantmentioning

confidence: 99%

Effectiveness of Natural Coagulant in Coagulation Process: A Review

Amran¹,

Zaidi²,

Muda³

et al. 2018

IJET

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Natural coagulants have been increasingly popular in the past few years due to its benefits and the fact that it resolves mos t of the associated problems when using chemical coagulants. Plant-based natural coagulants perform coagulation either by polymer bridging or charge neutralization, it can be extracted from various plant components. Concerted research and development efforts have been conducted in discovering new plant species and constituents that can be used as natural coagulants, which further boosting the effectiveness of existing plant-based natural coagulants. The objective of this paper is to provide a mini review on studies done over the span of ten years regarding plant-based natural coagulants. This paper also includes advantages and disadvantages of natural coagulants prior to identify several potential research gaps to provide platform towards the need of further study.

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“…It consists in the addition of chemical substances, such as aluminium-based coagulants that allow the agglomeration of organic material into bigger particles, which can be separated later by solid removal processes (Antov et al 2010, Gorin et al 2015. Some disadvantages have been observed regarding the use of chemical coagulants, such as pH alteration, production of large quantities of slurry, and increases of operation costs (Yin 2010).…”

Section: Introductionmentioning

confidence: 99%

EVALUATION OF THE COAGULANT CAPACITY OF STARCH OBTAINED FROM TOPOCHO PELIPITA PLANTAIN CLONE (Musa ABB) FOR TURBIDITY AND COLOR REMOVAL IN RAW WATERS

Tirado

Herrera

Correa

2017

Rev. Int. Contam. Ambie.

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Flocculation and coagulation of organic material contained in raw water samples were evaluated by using starch as coagulation agent. The starch was obtained from topocho pelita (Musa ABB) plantain clone, which is grown in the south area of the department of Bolivar, Colombia. Native starch (NS) was chemically modified with acetic anhydride obtaining an 18.3 % degree of acetylation (low acetylated starch, LAS) and 23.7 % (high acetylated starch, HAS). The chemical structure of these biomaterials was analysed by Fourier transform infrared (FTIR) spectroscopy. Characteristic peaks were observed at 1350 cm -1 (C-O stretching) and 950 cm -1 (C-O-C bending). Scanning electron microscopy (SEM) was used to determine morphology and size of the starch samples. Elongated grain shapes with sizes of 37 ± 8 mm (NS), 35 ± 11 mm (LAS) and 307 ± 85 mm (HAS) were observed through this technique, suggesting a relationship between the degree of acetylation and the agglomeration of grains. Analysis of variance indicated that concentration of the starch samples is the only factor, which has a statistically significant effect on the response variables (color and turbidity) at a 95 % confidence level. Color removal capacities of 94 %, 93 % and 89 % were estimated using the NS, LAS and HAS samples, respectively, at a concentration of 200 mg/L. Additionally, a turbidity removal capacity of 96 % was estimated for the NS sample, which compares very well with the 95 % turbidity removal capacity obtained from the acetylated starches. The latter indicates that native starch presents suitable properties to be used as coagulation agent for water treatment.Palabras clave: almidón nativo, almidón acetilado, grado de acetilación, coagulación, floculación RESUMEN La floculación y la coagulación de materia orgánica presente en muestras de aguas crudas fueron evaluadas usando como agente coagulante almidón obtenido a partir del plátano del clon topocho pelipita (Musa ABB) cultivado en el sur del departamento de Bolívar, Colombia. La capacidad de coagulación del almidón nativo (NS, por sus siglas en inglés) fue comparada con almidón modificado químicamente con anhídrido Rev. Int. Contam. Ambie. 33 (Especial Biotecnología e ingeniería ambiental) 125-134, 2017 DOI: 10.20937/RICA.2017 D.F. Tirado et al. 126 acético con grados de sustitución del 18.3 % (LAS, por sus siglas en inglés) y 23.7 % (HAS, por sus siglas en inglés). Espectroscopía de infrarrojo (FTIR, por sus siglas en inglés) fue usada para determinar la estructura química de estos biomateriales, se observaron vibraciones en 1350 cm -1 (estiramiento C-O) y 950 cm -1 (flexión C-O-C). Microscopía electrónica de barrido (SEM, por sus siglas en inglés) se usó para determinar la morfología y el tamaño de las muestras de almidón, se observó una forma de granos alargados, los cuales exhibieron tamaños de 37 ± 8 mm (NS), 35 ± 11 mm (LAS) y 307 ± 85 mm (HAS). Esto sugiere que el aumento en grados de sustitución puede ocasionar la aglomeración de los granos y su consiguiente aumento de tamaño. E...

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Proteins from common bean (Phaseolus vulgaris) seed as a natural coagulant for potential application in water turbidity removal

Cited by 105 publications

References 20 publications

Coagulant proteins identified in Mustard: a potential water treatment agent

Coagulant proteins identified in Mustard: a potential water treatment agent

Effectiveness of Natural Coagulant in Coagulation Process: A Review

EVALUATION OF THE COAGULANT CAPACITY OF STARCH OBTAINED FROM TOPOCHO PELIPITA PLANTAIN CLONE (Musa ABB) FOR TURBIDITY AND COLOR REMOVAL IN RAW WATERS

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