Abstract:

Adsorption of patulin from apple juice by using waste beer yeast was investigated in this work. The results
showed that a large number of function groups able to adsorb patulin existed on the surface of waste beer yeast cells.
Temperature, incubation time, pH and initial patulin concentration were important parameters affecting adsorption efficiency.
The adsorption reached equilibrium after 2 h. With increasing pH, the adsorption ratio reached a plateau at pH 4.0. Patulin
adsorption ratio increased with increasing temperature, and decreased with increasing initial concentration of patulin,
shortening the equilibration time. The adsorption equilibrium could be described by the Langmuir model. The maximum
uptake capacities (qmax) obtained by the Langmuir model were 3.70, 5.05 and 5.99 μg/g at 4, 25 and 37 ℃, respectively.
The adsorption kinetics of patulin by waste beer yeast was best described using a first-order kinetic model. The adsorption
process was spontaneous and endothermic in nature.

Key words: patulin, waste beer yeast, adsorption