3.2. Kinetic model
Results for thermal alkaline treatment of excess sludge with varying time and temperature are shown in Fig. 3. The points in Fig. 3 are measured values, and the curve is the simulation result of first-order dissolution kinetics. After reaction at 30°C for 5 h, 15.98% of the protein in the sludge was dissolved. After reaction at 90°C for 5 h, 54.35% of the protein in the sludge was dissolved. The highest total protein recovery rate in the hydrolysate was 75% at 170°C after reacting 20 min, which has been found previously (Lamp et al., 2020). With the increase of reaction temperature and time, the protein content in sludge residue gradually decreased, indicating that the protein solubility of sludge increased. The bacteria in sludge were mainly Gram-negative bacteria, and the lipid content of the cell wall was high, which was easy to react with alkali solution, leading to the destruction of cell wall structure (Hui et al., 2022). An increase in the temperature facilitates the reaction.
As shown in Fig. 4, the protein concentration in the aqueous phase reached its maximum value, 1626.92 mg/L, after the reaction at 70°C for 4 h. At 90°C for 3 h, the protein concentration in the aqueous phase reached the maximum value, 1712.23 mg/L. Subsequently, with the extension of hydrolysis time, the protein concentration in the aqueous phase began to decrease, indicating that the degradation rate of the protein was higher than the dissolution rate of the sludge protein. At temperatures above 70°C, a darker colour of the hydrolysate was observed, possibly due to the Maillard reaction, accompanied by an unpleasant pungent smell and large amounts of ammonia escaping from the solution. Therefore, the optimal extraction conditions of residual sludge protein were as follows: reaction temperature of 70°C, hydrolysis time of 4 h.
Maillard reaction began with the condensation reaction of a non-dissociation amino group (lysine ε-NH2, the α-NH2 of protein molecules or amino compounds) and a reducing carbonyl compounds (mainly glucose, fructose, maltose, lactose and pentose) giving carbonyl amine compounds. Then the product formed Schiff base by taking off a molecule water, which can be further converted to aldose-amines or ketose-amines. Finally, these glycosylamines underwent molecular rearrangement to form amino-ketoses or amino-aldoses, respectively. In the intermediate stage, amino-ketoses or amino-aldoses reacted furtherly to form various carbonyl compounds (hydroxymethyl furaldehyde, maltol, iso-maltol and reduced ketones). In the final stage, polycarbonyl unsaturated derivatives (reduced ketone) generated volatile compounds by cracking reaction and produced brown melanoid substances by condensation and polymerization reaction to complete the whole Maillard reaction.
As shown in Fig. 5, the polypeptide concentration gradually increased with the extension of reaction temperature and time. Below 70°C, only a small number of peptides were produced in the first 1 h. At 30°C for 4 h, the polypeptide concentration was 509.42 ± 53.94 mg/L. At 90°C for 4 h, the polypeptide concentration was 2608.38 ± 286.47 mg/L, which increased by 4 times. This indicated that protein degradation was very difficult at low temperature. The higher reaction temperature and longer time, the more significant decomposition of the protein.
In previous study, the polypeptides and amino acids was also contained when determinating the total protein content, resulting in the recovered protein content much lower than the measured value in the solution. As shown in Fig. 6, the concentration of free amino acids was 85.11 ± 4.26 mg/L at 30°C for 4 h. At 70°C for 4 h, the free amino acids concentration was 242.17 ± 12.11 mg/L, which increased by 2 times. The results showed that the content of free amino acids supplemented with the increase of reaction temperature and hydrolysis time.
As shown in Fig. 7, the ammonium concentration in the hydrolysate increased rapidly during the first hour at the temperature ranging from 30 to 90°C. And then it stayed almost the same at a specific temperature. At 30°C for 4 h, the ammonium concentration was 126.07 ± 6.30 mg/L. At 90°C for 4 h, the ammonium concentration was 293.15 ± 14.66 mg/L, which increased by 1.3 times. This indicated that the degradation rate of protein, peptide and amino acid into ammonium was almost the same as the rate of ammonium and hydroxide reaction into ammonia after reaction 1 h, that is, the rate constant k4 equals k5.
As shown in Fig. 8, the number of molecular weight 1808 Da was the most, and the proportion of molecular weight higher than 10000 Da was 12.35%. This indicated that the macromolecular protein was hydrolyzed to low molecular weight polypeptides and amino acids during the alkaline hydrolysis. As shown in Fig. 9, the hydrolysate contained 17 types of amino acids, which consist of 7 types of hydrophobic amino acid such as alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), and methionine (Met), and 10 types of hydrophilic amino acids such as aspartic acid (Asp), threonine (Thr), serine (Ser), glutamic acid (Glu), glycine (Gly), cysteine (Cys), tyrosine (Tyr), histidine (His), lysine (Lys), and arginine (Arg). However, the free amino acids accounted for 15.34% of the total hydrolyzed amino acids, indicating that the thermal alkalin treatment destroyed the structure of the protein, resulting in more conversion of macromolecular proteins into low molecular weight polypeptides, and only a tiny part of them were turned into amino acids.
The thermal alkalin treatment could cause an isomerization reaction of amino acid residues, and part of the L-type structure of natural amino acids was transformed into a D-type structure. This reaction was caused by the dehydrogenation of the chiral carbon atom connected to the carbonyl group to form a negative ion with a planar structure. Since the hydrogen ion has two different attack positions when the amino acid residues were reformed again, the final transformation product of L-type and D-type amino acids reached 100%. Because most D-type amino acids have no nutritional value and cannot be digested and utilized by the human body, the racemization of amino acids would decrease their nutritional value.
As shown in Fig. 10, the molecular weight of proteins in the hydrolysate ranged from 10 to 70 kDa, among which the most notable bands were 30 to 40 kDa. The protein obtained by trichloroacetic acid precipitation had powerful bands of 30 ~ 40 kDa and 10 ~ 15 kDa. Although the total protein content was high, the average protein content was low. Therefore, the whole protein bands were blurred.
As shown in Fig. 11, the functional groups of the raw sludge and sludge residue look similar based on the FTIR. The composition of sludge residue and raw sludge did not change significantly. The FTIR spectra of protein from trichloroacetic acid (TCA) precipitation were shown as an example for the comparison of the protein extracted from hydrochloric acid (HCl) and ethanol (EtOH). The FTIR spectra of protein extracted from TCA, HCl and EtOH were similar. A narrow band with a relatively sharp peak at 3377 cm− 1 was a typical –NH group in the protein. A peak at 2936 cm− 1 indicated the presence of aromatic amino acids (tryptophan, tyrosine, and phenylalanine) (Dian et al., 2002). The absorption peak at near 1661 cm− 1 came from the stretching vibration of C = O and C-N and it was the amide I region spectrum peak of the protein (Hui et al., 2022). A band at 1200 − 950 cm− 1 with two peaks, one peak at 1122 cm− 1 was due to the presence of -PO43−, and the other one at 1057 cm− 1 was because of carbohydrates (Boleij et al., 2019). The comparison declared that the spectral peak had a red shift. According to the circular dichroism results, as shown in Fig. 12, β-sheet accounted for 62.5% of the protein secondary structure, while others accounted for 37.5%. These results indicated that the protein secondary structure may be changed by thermal alkalin treatment.
As shown in Fig. 13, the molecular weight distribution of the protein ranged from 17991.70 to 138559.62 kDa. The number of protein molecules with molecular weight between 29556.96 and 36419.26 kDa was the largest. The most significant protein molecules were located near 35 kDa in the sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Both of them had almost no difference.
The purpose of sludge hydrolysis was to obtain more protein and avoid protein decomposition as much as possible. It could be seen from Table 2 that the higher the temperature was increased, the higher the rate constant. Although proteolysis was an endothermic reaction, increasing the reaction temperature of the system was beneficial to the breakdown of sludge cells and the release of intracellular protein. However, high temperature not only destroyed the sludge flocculation and the cell structure, resulting in the insoluble protein turned into a soluble protein in the liquid phase, but also made the dissolved protein continue hydrolyze to small molecular peptides, amino acids and ammonium. The higher the temperature was increased, the more intense the Maillard reaction, which not just reduced the protein recovery rate, also contributed to the recovery liquid colour darker.
Table 2
K-values of sludge protein extraction kinetics.
T(°C) | k1 | R12 | k2 | R22 | k3 | R32 | k4 | R42 |
30 | 0.038 | 0.97 | 0.287 | 0.98 | 0.0004 | 0.99 | 0.283 | 0.99 |
50 | 0.075 | 0.97 | 0.341 | 0.99 | 0.0005 | 0.98 | 0.335 | 0.99 |
70 | 0.132 | 0.98 | 0.415 | 0.99 | 0.0009 | 0.97 | 0.401 | 0.98 |
90 | 0.173 | 0.98 | 0.517 | 0.99 | 0.0016 | 0.98 | 0.4919 | 0.98 |