Limiting flux in skimmed milk ultrafiltration: impact of electrostatic repulsion due to casein micelles

Rabiller-Baudry, Murielle; Gésan-Guiziou, Geneviève; Roldan-Calbo, Daniel; Beaulieu, Sylvain; Michel, Françoise

doi:10.1016/j.desal.2004.09.022

Cited by 42 publications

(37 citation statements)

References 14 publications

(17 reference statements)

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“…The extent of the changes on colloidal calcium phosphate during UF depends mainly on processing conditions (such as temperature and pH of filtration), and micellar dissociation has been reported to occur during UF (Singh 2007). Changes in the chemical and physical properties of skim milk during membrane filtration have been extensively investigated (JimenezLopez et al 2008;Karlsson et al 2005); the casein micelles are recognized as key factors in the processing performance during filtration (David et al 2008;Piry et al 2008;Rabiller-Baudry et al 2005). However, the effects of UF on the structure function of the casein micelles have received very little attention.…”

Section: Introductionmentioning

confidence: 99%

Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?

Ferrer

Alexander

Corredig

2011

Dairy Science & Technol.

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The objective of this work was to determine if concentration of milk using ultrafiltration (in the absence of diafiltration) affects the physico-chemical properties of the casein micelles. The milk, once concentrated, was brought back to its original concentration and the physico-chemical properties as well as its susceptibility to rennet induced gelation were assessed. Although much is understood on the renneting behavior of concentrated milk, no information is available on how (or if) ultrafiltration per se modifies the properties of the micelles. Two times (2×) or five times (5×) concentrated milk (based on volume reduction) was prepared by ultrafiltration. Casein micelles were redispersed in their corresponding permeates and dialyzed against untreated skim milk. The stability of the casein micelles, their scattering properties, and the renneting properties were observed under the same volume fraction and ionic conditions of the skim milk control. There was a higher susceptibility to aggregation and a lower gel stiffness for the reconstituted micelles from the 5× milk compared to the 2× milk. 5× Ultrafiltration induced losses of calcium from the micelle, while 2× milk showed similar value as the control. The results suggest that the process of ultrafiltration affected the internal structure of the

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Section: Introductionmentioning

confidence: 99%

Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?

Ferrer

Alexander

Corredig

2011

Dairy Science & Technol.

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“…For the past 20 years, researchers have studied the electrostatic properties of proteins and their contribution to ultrafiltration performance [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18]. This work predominantly addressed the electrostatic effects on the solute partitioning, i.e., protein sieving under various electrostatic conditions, although the electrostatic contributions to solution transport, i.e., the volumetric permeate flux [1,3,6,18], has also been discussed.…”

Section: Introductionmentioning

confidence: 98%

Electrostatic contributions to permeate flux behavior in single bovine serum albumin ultrafiltration

Wang

Rodgers

2011

Journal of Membrane Science

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“…, M5 Carbosep, Orelis, Miribel, France) adapted from [26] are reported in Figure 9. Looking at the J limiting vs. μ graph for both UF organic and inorganic membranes, it appears that the slope is independent of the membrane material with similar cut-off or pore size.…”

Section: Possible Impact Of Proteins On Fluxesmentioning

confidence: 99%

“…·s −1 for higher values. For both size and μ measurements, dilution of modified and unmodified skim milks was achieved with the respective aqueous phase (ultrafiltrate at the same pH) to avoid equilibrium displacement according to previously validated protocol ( [26] and related papers).…”

Section: Size and Electrophoretic Mobility Of Casein Micelles And Aggmentioning

confidence: 99%

“…Globally, these works mainly concerned parametric studies of hydrodynamics conditions of filtration, highlighting flux variations and sometimes those of retentions [13,14,17,[33][34][35]. Whatever the fluids, the impact of the physico-chemical environment was rarely taken into account and mainly through small variations of pH and ionic strength [4,11,13,14,17,26,[33][34][35].…”

Section: Introductionmentioning

confidence: 99%

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On the origin of flux dependence in pH-modified skim milk filtration

Rabiller-Baudry

Bouzid

Chaufer

et al. 2009

Dairy Sci. Technol.

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-The aim of this study was to contribute to identify the physico-chemical origin of flux variations, namely the limiting flux (maximum) and the critical flux (sustainable), in ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO) of skim milks modified by addition of HCl or NaOH. Both the limiting and the critical fluxes varied in a nonpredictable way with pH but with close similar trends in UF, NF and RO, highlighting the leading role of the fluid behaviour. Physicochemical characteristics of caseins, such as size and electrophoretic mobility, were measured in the pH range 1.9-11.5 and were correlated to fluxes in UF and to a less extent in NF and RO. Available data on the electrophoretic mobility of α-lactalbumin and β-lactoglobulin allowed to suggest that serum proteins would also participate in the flux variations with a possible specific impact of α-lactalbumin as an internal foulant in UF. The role of calcium and inorganic phosphate over the wide pH range was discussed by taking calculated salt equilibrium of milk as a function of acidic pH using a new software and new additional analyses in alkaline media. Results underlined the determining role of Ca 2+ in the inorganic irreversible fouling of organic membranes allowing proposal of a simplified cleaning protocol over a wide pH range between 6.7 and 11.5. ultrafiltration / nanofiltration / reverse osmosis / limiting flux / critical flux Article published by EDP SciencesRésumé -Sur l'origine de la dépendance des flux en filtration de lait écrémé à pH modifié. L'objectif de cette étude était de contribuer à identifier les origines physico-chimiques des variations des flux critiques (maximum) et limites (durables) en ultrafiltration (UF), nanofiltration (NF) et osmose inverse (OI) de laits écrémés modifiés par ajout de HCl ou NaOH. Les flux limites et critiques variaient de façon imprévisible en fonction du pH mais avec des tendances similaires en UF, NF et OI, soulignant le rôle déterminant du fluide. Les caractéristi-ques physico-chimiques des caséines (taille, mobilité électrophorétique) ont été mesurées pour des pH entre 1,9 et 11,5 et corrélées aux variations de flux en UF et dans une moindre mesure en NF et OI. Les données disponibles sur la mobilité électrophorétique de l'α-lactalbumine et la β-lactoglobuline permettent de supposer que les protéines sériques participent également aux variations de flux avec un impact spécifique de l'α-lactalbumine comme colmatant interne en UF. Le rôle des minéraux (calcium et phosphate inorganique) a été appréhendé en utilisant un logiciel de calcul des équilibres salins en milieu acide, et analyses complémentaires en milieu alcalin. Les résultats soulignent le rôle déterminant de Ca 2+ dans le colmatage irréversible des membranes organiques, permettant finalement de proposer un protocole simplifié de nettoyage pour une large gamme de pH entre 6,7 et 11,5.ultrafiltration / nanofiltration / osmose inverse / flux limite / flux critique

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Limiting flux in skimmed milk ultrafiltration: impact of electrostatic repulsion due to casein micelles

Cited by 42 publications

References 14 publications

Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?

Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?

Electrostatic contributions to permeate flux behavior in single bovine serum albumin ultrafiltration

On the origin of flux dependence in pH-modified skim milk filtration

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