title: Meat & bone meal extract and gelatin as renewable flocculants.
abstract: Readily available proteins were tested as renewable flocculants, and their actions were compared to that of anionic PAM, a common, commercial flocculant that requires the coaddition of a calcium ion source. Two soy proteins, a whey fraction, a porcine gelatin, and a meat & bone meal (MBM) extract were used in the flocculation test. It was found that MBM extract and porcine gelatin promoted clay flocculation, and flocculation was complete by 24h with or without the addition of calcium chloride. The other tested proteins did not promote clay flocculation, but all of the proteins were found to be adsorbed to clay. The protein adsorptions were well described by the Langmuir model, and gelatin and MBM extract had higher maximum adsorption capacities than the other proteins. Zwitterionic buffer solutions at pH 5.5, 7.0, and 10.0 were tested in the flocculation experiments. Addition of the pH 5.5 buffer caused the two soy proteins to become clay flocculants and lowered the concentration of gelatin and MBM extract necessary to promote complete flocculation by 24h. Calcium chloride was not required for flocculation. Under optimal testing conditions, the dried weight of gelatin or MBM extract was 2.6 and 17 times higher, respectively, than the weight of anionic PAM required for complete flocculation at 24h.
authors.affiliation: US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Fats, Oils and Animal Coproducts Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. george.piazza@ars.usda.gov
authors.forename: G J
authors.initials: GJ
authors.lastname: Piazza
authors.forename: R A
authors.initials: RA
authors.lastname: Garcia
mesh_terms: D000327:Adsorption; D001842:Bone and Bones; D002118:Calcium / Q000737:chemistry; D005427:Flocculation; D005780:Gelatin; D008460:Meat
chemical_list: D005780:Gelatin; D002118:Calcium