Separation and concentration of amino acids using liquid emulsion membranes

The separation and concentration of amino acids using liquid emulsion membranes (LEMs) are discussed. Using L‐ phenylalanines as a model solute, it is experimentally shown using a facilitated transport system that separation and concentration can be simultaneously achieved. The rate of separation, final product concentration, and membrane swell are shown to increase with increasing chloride driving forces in the membrane, These effects are shown to be insensitive to the particular salt used as the driving force. Changes in the carrier concentration are shown to result in higher initial fluxes and higher swell rates. Hydrodynamically induced membrane breakage is minimal for the system under consideration. Experiments indicate that osmotically induced water transport (“swelling”) in the LEM system is mediated by both the carrier and the emulsion‐stabilizing surfactant. The data suggest that this swell is a diffusion‐limited process. The specificity of the carrier is examined and is found to be directly related to the hydrophobicity of the solute. Strategies for optimizing LEM formulations are discussed. Emphasis is placed on the hydration characteristics of the surfactant and the specificity of the carrier.