Ionic regulation whey protein composition on membrane fouling during ultrafiltration process analyzed by HPLC

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. A method to control membrane fouling was proposed, which regulated the ion environment around the protein at specific time during ultrafiltration process. The components of the membrane surface proteins (lactoferrin, α-lactalbumin, β-lactoglobulin A and β-lactoglobulin B) were analyzed by HPLC. [Display omitted] •The proteins composition on ultrafiltration membrane surface was analyzed by HPLC.•The ionic around whey protein was regulated to reduce membrane fouling.•The ionic regulation time also affects the membrane fouling process.