Synergistic effects in competitive adsorption of carbohydrates on an ion-exchange resin

Nowak, Jadwiga; Gedicke, K.; Antos, Dorota; Pia̧tkowski, Wojciech; Seidel‐Morgenstern, A.

doi:10.1016/j.chroma.2007.07.022

Cited by 35 publications

(41 citation statements)

References 33 publications

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“…The work done by Nowak et al [20] showed no temperature dependency of the distribution coefficient for glucose and sucrose, and a decrease of the adsorption of fructose was found when increasing the temperature. However, Best et al [13] showed an increase of glucose adsorption as a result of the temperature increase.…”

Section: Temperature Effectmentioning

confidence: 94%

“…Nowak et al [20] recently studied the competitiveness between fructose, glucose and sucrose by adding individual sugars to a mixture. These authors reported that the presence of additional sugars in solution increases the specific sugar loading.…”

Section: Mono-versus Multi-component Mixturesmentioning

confidence: 99%

“…In these cases, adsorption of sugars decreases at higher temperatures. The decrease of adsorption of chemically bonded sugars is most probably caused by weakening binding forces between the sugar and the resin [20].…”

Section: Temperature Effectmentioning

confidence: 99%

“…Thus, the evaluation of adsorption isotherms is extremely important as it represents the first step towards scaleup to industrial applications. Dynamic (frontal analysis [20]) and static (adsorption-desorption in column [20,21] and in batch mode [15,22,23]) methods have been used to determine the adsorption isotherms.…”

Section: Introductionmentioning

confidence: 99%

“…There are several studies concerning adsorption of fructose, glucose and sucrose in PS-DVB resins [20,22,23], however, none of these authors addressed all the referred parameters simultaneously. Thus, the aim of this work was to determine the adsorption isotherms of glucose, fructose and sucrose using two PS-DVB ion-exchange resins, namely a macroporous resin in Na + form, and a gel-type resin in K + form.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of adsorption equilibrium of fructose, glucose and sucrose on potassium gel-type and macroporous sodium ion-exchange resins

Nobre

Santos

Dominguez

et al. 2009

Analytica Chimica Acta

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a b s t r a c tAdsorption equilibrium of fructose, glucose and sucrose was evaluated on sulfonated poly(styrene-codivinylbenzene) cation-exchange resins. Two types of resins were used: potassium (K + ) gel-type and sodium (Na + ) macroporous resins. Influence of the cation and effect of the resin structure on adsorption were studied. The adsorption isotherms were determined by the static method in batch mode for monocomponent and multi-component sugar mixtures, at 25 and 40• C, in a range of concentrations between 5 and 250 g L −1 . All adsorption isotherms were fitted by a linear model in this range of concentrations. Sugars were adsorbed in both resins by the following order: fructose > glucose > sucrose. Sucrose was more adsorbed in the Na + macroporous resin, glucose was identically adsorbed, and fructose was more adsorbed in the K + gel-type resin. Data obtained from the adsorption of multi-component mixtures as compared to the mono-component ones showed a competitive effect on the adsorption at 25• C, and a synergetic effect at 40• C. The temperature increase conducted to a decrease on the adsorption capacity for mono-component sugar mixtures, and to an increase for the multi-component mixtures. Based on the selectivity results, K + gel-type resin seems to be the best choice for the separation of fructose, glucose and sucrose, at 25• C.

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Section: Temperature Effectmentioning

confidence: 94%

Section: Mono-versus Multi-component Mixturesmentioning

confidence: 99%

Section: Temperature Effectmentioning

confidence: 99%