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, β-lactoglobulin A and β-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, β-lactoglobulin A and β-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.
摘要：
为了满足市场需求，避免超滤过程中操作量和清洗成本的增加，寻找更实用有效的方法来控制和改善膜污染尤为重要。在这项研究中,超滤过程中的离子被调节以影响膜表面蛋白组成(乳铁蛋白，α-乳清蛋白,β-乳球蛋白A和β-乳球蛋白B）并延迟膜污染。发现Na+(21mmol/L)，在4分钟时加入Zn2+(0.25mmol/L)和K+(44mmol/L),8分钟和12分钟，分别在超滤过程中。连续调控减缓了膜通量的下降速度，降低了α-乳白蛋白的含量，通过HPLC分析膜表面上的β-乳球蛋白A和β-乳球蛋白B。这可以降低不可逆膜污染对蛋白饼的抗性。此外，过滤后还研究了离子浓度。连续调节Na+后,K+浓度显著升高,其他离子浓度无明显变化,Mg2+,与对照相比,Zn2+和Ca2+。因此,动态离子调控乳清蛋白超滤过程是一种简单有效的方法,为优化和改进膜技术提供了技术理论依据。
