Molecular insights into membrane fouling caused by polysaccharides with different structures in polyaluminum chloride coagulation-ultrafiltration process.

ABSTRACT

In this study, mechanisms of membrane fouling caused by polysaccharides with different molecular structures in polyaluminum chloride (PACl) coagulation-ultrafiltration (C-UF) process were explored. Carrageenan and xanthan gum were chosen for model foulants of straight chain and branched chain polysaccharides, respectively. Filtration experiments showed that, with PACl dosage of 0-5 mM, specific filtration resistance (SFR) of carrageenan and xanthan solution showed a unimodal pattern and a continuous decrease pattern, respectively. A series of experimental characterizations indicated that the different SFR pattern was closely related to structure of foulants layer. Density functional theory (DFT) calculation suggested that Al3+ preferentially coordinating with the terminal sulfonyl groups of carrageenan chains to promote gel layer formation at low PACl concentration (0.15 mM). There existed a chemical potential gap between bound water in gel layer and free water in the permeate, so that, filtration through gel layer corresponded to rather high SFR for overcoming this gap. In contrast, Al3+ coordinating with the non-terminal sulfonyl groups of carrageenan at high PACl concentration caused transition from gel layer to cake layer, leading to SFR decrease. However, xanthan gum itself can form a dense gel layer with a complex polymer network by virtue of the interlacing of main chains and branches. Al3+ coordinating with the carboxyl groups on branched chains of xanthan gum resulted in clusters of polymer chains and flocculation, corresponding to the reduced SFR. This proposed molecular-level mechanism well explained membrane fouling behaviors of polysaccharides with different molecular structure, and also facilitated to optimize C-UF process for water treatment.