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Ionic regulation whey protein composition on membrane fouling during ultrafiltration process analyzed by HPLC.
Li, Jian-Ju; Wang, Wen-Qiong; Zhou, Ji-Yang; Tang, Cong-Cong.
Afiliación
  • Li JJ; College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China.
  • Wang WQ; College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China. Electronic address: wenqiong.happy@163.com.
  • Zhou JY; College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China.
  • Tang CC; Key Laboratory of Northwest Water Resource, Environment and Ecology, MOE, Xi'an University of Architecture and Technology, No. 13 Yanta Road, Xi'an 710055, China. Electronic address: cctang0820@xauat.edu.cn.
Int J Biol Macromol ; 254(Pt 1): 127751, 2024 Jan.
Article en En | MEDLINE | ID: mdl-38287593
ABSTRACT
In order to meet the market demand and avoid the increase of operation amount and cleaning cost in the process of ultrafiltration, it is particularly important to find more practical and efficient methods to control and improve membrane fouling. In this study, the ions in the ultrafiltration process were regulated to affect membrane surface proteins composition (lactoferrin, α-lactalbumin, ß-lactoglobulin A and ß-lactoglobulin B) and delay membrane fouling. It was found that Na+ (21 mmol/L), Zn2+ (0.25 mmol/L) and K+ (44 mmol/L) was added at 4 min, 8 min and 12 min, respectively during ultrafiltration process. The continuous regulation slowed down the decline rate of membrane flux and reduced the content of α-lactalbumin, ß-lactoglobulin A and ß-lactoglobulin B on the membrane surface analyzed by HPLC. This could reduce the irreversible membrane fouling of proteins cake resistance. Furthermore, the ions concentration was also investigated after filtration. The concentration of K+ was increased significantly and other ions concentration was not significantly changed after continuous regulation such Na+, Mg2+, Zn2+ and Ca2+ compared to control. Therefore, dynamic ionic regulation of whey protein ultrafiltration process is a simple and effective method, which provides technical theoretical basis for optimizing and improving membrane technology.
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Ultrafiltración / Purificación del Agua Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: China

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Ultrafiltración / Purificación del Agua Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: China