Influence of methylation on the effectiveness of meat and bone meal protein as a bioflocculant

Abstract In this study, the enhancement in the application of meat and bone meal (MBM) protein as a bioflocculant was studied through methylation and dilute acid hydrolysis. Nuclear magnetic resonance (HSQC and CIGAR-HMBC) revealed that MBM proteins are being effectively methylated at their carboxylic acid groups. Size exclusion chromatography (SEC) coupled with tetra-detection system was used to obtain information about the hydrolyzed MBM and methylated MBM (MeMBM). The MeMBM protein hydrolysate (peak KCE = 2.4) showed enhanced flocculant properties compared to the raw MBM hydrolysate (peak KCE = 1.8) at all studied experimental conditions including flocculant dose, settling time, and suspension pH. The study revealed the enormous potential of methylated MBM hydrolysate to be used as a bioflocculant for clarifying colloidal suspensions.