Effect of isoelectric point on cheese whey wastewater treatment using a microbial electrochemical system

In this study, a microbial electrochemical system (MES) was employed to investigate the effect of isoelectric point (IEP) on cheese whey wastewater treatment. The experiments were carried out in a bioreactor equipped with a semicircular carbon cloth and stainless steel electrodes as anode and cathod...

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Published inBioelectrochemistry (Amsterdam, Netherlands) Vol. 130; p. 107200
Main Authors Mohebrad, Batoul, Rezaee, Abbas, Sohrabi, Beheshteh
Format Journal Article
LanguageEnglish
Published Netherlands Elsevier BV 01.12.2019
Subjects
Anode effect
Bioreactors
Cheese
Cloth
Dairy products
Electric currents
Electrochemistry
Microorganisms
pH effects
Proteins
Stainless steel
Stainless steels
Wastewater treatment
Water treatment
Whey
Whey protein
Microbial Electrochemical System
Wastewater
Isoelectric point
Protein structure
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Summary:In this study, a microbial electrochemical system (MES) was employed to investigate the effect of isoelectric point (IEP) on cheese whey wastewater treatment. The experiments were carried out in a bioreactor equipped with a semicircular carbon cloth and stainless steel electrodes as anode and cathode, respectively. The effects of IEP, whey protein concentration, electrical current, and time were studied. The IEP of the whey protein was determined at pH 5.9. The optimum electrical current was obtained at 6 mA for synthetic cheese whey wastewater. The results of rotary exponential doping showed that the third structure of proteins chenges to the second structure at the IEP. The highest protein removal (98%) was obtained at pH 6. The results showed that 76%, 83%, and 98% protein removal were achieved at 2, 4, and 8 h, respectively.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:1567-5394
1878-562X
DOI:10.1016/j.bioelechem.2018.08.004