Albumin denaturation during ultrafiltration: Effects of operating conditions and consequences on membrane fouling

Ultrafiltration of high‐purity grade bovine serum albumin has been carried out under various temperature between 5 and 30°C and at various cross‐flow velocities, pressures, and concentrations with the aim of studying protein denaturation and its consequences on the process. Three different pump heads have been tested. Denaturation of proteins in solution has been monitored by laser light scattering and size exclusion chromatography. The rate of protein denaturation increases with temperature, cross‐flow, and time. It is observed that membrane fouling is different whether denaturation has occurred or not. Under high‐concentration polarization, denaturation can occur in the boundary layer if the wall concentration exceeds 400 g/L. It is shown how the residence time, operating temperature, and pressure play an important part in membrane fouling. This can provide guidelines for process design and control.