We have investigated the effects of low molecular weight organic acid ligands on the adsorption of the insecticidal toxin from Bacillus thuringiensis (Bt) by the colloidal (< 2 mu m particle-size) fraction of some soils. The desorption of the bound toxin by NaCl and phosphate buffer has also been measured. The soils used were a red soil (Ultisol), a latosol (Oxisol), a yellow brown soil (Alfisol) and a yellow cinnamon soil (Alfisol) from central and southern China. The adsorption isotherms were all of the L-type, and the data fitted the Langmuir equation (R-2 supercript stop > 0.97). When present at low concentrations, organic acids (acetate, oxalate, citrate) had an inhibitory effect on toxin adsorption. Uptake, however, was promoted when the organic acid concentration exceeded 10 mM. The toxin was very strongly bound by the soils but the soil-toxin interaction weakened in the presence of organic acids. A small portion of the toxin was adsorbed by electrostatic and ligand exchange interactions. The addition of organic acids appeared to enhance these interactions.
机构:
College of Food Science and Bioengineering, Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin Agricultural UniversityCollege of Food Science and Bioengineering, Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin Agricultural University
ZHOU Xueyong
YANG Zhe
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College of Food Science and Bioengineering, Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin Agricultural UniversityCollege of Food Science and Bioengineering, Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin Agricultural University
YANG Zhe
LIU Huifen
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College of Agronomy, Resources and Environment, Tianjin Agricultural UniversityCollege of Food Science and Bioengineering, Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin Agricultural University
LIU Huifen
LU Xianzhi
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College of Agronomy, Resources and Environment, Tianjin Agricultural UniversityCollege of Food Science and Bioengineering, Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin Agricultural University
LU Xianzhi
HAO Jianchao
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College of Agronomy, Resources and Environment, Tianjin Agricultural UniversityCollege of Food Science and Bioengineering, Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin Agricultural University