Fouling mechanisms of membranes during protein ultrafiltration

Abstract Fouling mechanisms of various ultrafiltration membranes were studied by high resolution filed emission scanning electron microscopic (FESEM) examination of deposits formed during ultrafiltration of albumin protein. Fouling appears to be a surface phenomenon even for membranes that pass substantial amounts of protein. There was no FESEM observable protein within the pores. Two different types of foulant deposit were observed on the membrane surface; fouling by multilayer (cake) coating and fouling by aggregates of proteins. While aggregating type fouling was observed for membranes with high initial UF fluxes, those with lower initial UF flux showed cake formation. Aggregation may be initiated by rapid supersaturation of proteins above the pores due to high convective flows.

[1]  C. Radke,et al.  Molecular orientation of aqueous surfactants on a hydrophobic solid , 1980 .

[2]  H. Bauser,et al.  Interfacial effects with microfiltration membranes , 1982 .

[3]  E. Drioli,et al.  Protein ultrafiltration: an experimental study , 1975 .

[4]  D. Bhattacharyya,et al.  Ultrafiltration Characteristics of Oil-Detergent Water Systems: Membrane Fouling Mechanisms. , 1979 .

[5]  J. Howell,et al.  Protein Ultrafiltration: Theory of Membrane Fouling and Its Treatment with Immobilized Proteases , 1980 .

[6]  Anthony G. Fane,et al.  Quantitative microscopic study of surface characteristics of ultrafiltration membranes , 1990 .

[7]  Pierre Aimar,et al.  Mass transfer limitations during ultrafiltration of cheese whey with inorganic membranes , 1988 .

[8]  M. Lees,et al.  A linear Lowry--Folin assay for both water-soluble and sodium dodecyl sulfate-solubilized proteins. , 1978, Analytical biochemistry.

[9]  R. Goldsmith,et al.  Application and Theory of Membrane Processes for Biological and Other Macromolecular Solutions , 1970 .

[10]  R. L. Merson,et al.  Examination of cottage cheese whey proteins by scanning electron microscopy: relationship to membrane fouling during ultrafiltration. , 1975, Journal of dairy science.

[11]  F. A. Glover,et al.  The structure of the deposit formed on the membrane during the concentration of milk by reverse osmosis , 1974, Journal of Dairy Research.

[12]  W. R. Mixon,et al.  Effect of Axial Velocity and Initial Flux on Flux Decline of Cellulose Acetate Membranes in Hyperfiltration of Primary Sewage Effluents , 1972 .

[13]  Anthony G. Fane,et al.  A review of fouling and fouling control in ultrafiltration , 1987 .

[14]  R. L. Merson,et al.  Role of Protein in Reverse Osmosis of Cottage Cheese Whey , 1971 .

[15]  R. L. Merson,et al.  PREFILTRATION OF COTTAGE CHEESE WHEY TO REDUCE FOULING OF ULTRAFILTRATION MEMBRANES , 1976 .

[16]  E. M. Slayter.  An electron microscope study of the conformational change in bovine serum albumin at low pH. , 1965, Journal of molecular biology.

[17]  A. Fane,et al.  Flux decline in protein ultrafiltration , 1984 .

[18]  E. Matthiasson.  The role of macromolecular adsorption in fouling of ultrafiltration membranes , 1983 .

[19]  A. Fane,et al.  Ultrafiltration of protein solutions through partially permeable membranes — the effect of adsorption and solution environment , 1983 .

[20]  A. Fane,et al.  The effect of langmuir-blodgett layer pretreatment on the performance of ultrafiltration membranes , 1989 .

[21]  A. Fane,et al.  The effect of surfactant pretreatment on the ultrafiltration of proteins , 1985 .