Effect of solution chemistry on flux decline during high concentration protein ultrafiltration through a hydrophilic membrane

Ying Pei Lim, Abdul Wahab Mohammad

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

The potential use of ultrafiltration (UF) in food industry has been well established. However there have been very few in-depth studies in understanding the fouling phenomena during the UF of food proteins, especially the random-coil type. In this study, the influence of solution chemistry on the extent of fouling and the associate fouling mechanism during UF has been investigated using concentrated gelatin with a hydrophilic regenerated cellulose acetate membrane (30 kDa MWCO). It was found that there was insignificant fouling under static condition, but severe fouling was observed during the dynamic filtration. The maximum flux decline rate was obtained at the isoelectric point (IEP) of gelatin, suggesting complementary electrostatically driven fouling. Addition of salt increased flux at pH values near the IEP but had a negative effect at pH above or below the IEP. The experimental data showed that both protein-protein and protein-membrane interactions influenced the gelatin ultrafiltration performance. The experimental data were fitted well into the fouling models thereby demonstrating that the solution chemistry influenced the fouling mechanism in gelatin ultrafiltration.

Original languageEnglish
Pages (from-to)91-97
Number of pages7
JournalChemical Engineering Journal
Volume159
Issue number1-3
DOIs
Publication statusPublished - 1 May 2010

Fingerprint

Ultrafiltration
Fouling
ultrafiltration
fouling
Fluxes
membrane
Proteins
Membranes
protein
Gelatin
effect
food industry
cellulose
Cellulose
acetate
Membrane Proteins
Salts
salt
food

Keywords

  • Blocking models
  • Fouling
  • Gelatin
  • Ionic strength
  • pH
  • Ultrafiltration

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Chemistry(all)
  • Industrial and Manufacturing Engineering
  • Environmental Chemistry

Cite this

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AB - The potential use of ultrafiltration (UF) in food industry has been well established. However there have been very few in-depth studies in understanding the fouling phenomena during the UF of food proteins, especially the random-coil type. In this study, the influence of solution chemistry on the extent of fouling and the associate fouling mechanism during UF has been investigated using concentrated gelatin with a hydrophilic regenerated cellulose acetate membrane (30 kDa MWCO). It was found that there was insignificant fouling under static condition, but severe fouling was observed during the dynamic filtration. The maximum flux decline rate was obtained at the isoelectric point (IEP) of gelatin, suggesting complementary electrostatically driven fouling. Addition of salt increased flux at pH values near the IEP but had a negative effect at pH above or below the IEP. The experimental data showed that both protein-protein and protein-membrane interactions influenced the gelatin ultrafiltration performance. The experimental data were fitted well into the fouling models thereby demonstrating that the solution chemistry influenced the fouling mechanism in gelatin ultrafiltration.

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