Retention of proteins in cross‐flow UF through asymmetric inorganic membranes

Prádanos, Pedro; Arribas, Juan Ignacio; Hernández, Antonio

doi:10.1002/aic.690401114

Cited by 26 publications

(10 citation statements)

References 26 publications

(18 reference statements)

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“…Crossflow ultrafiltration is characterized by a rapid decline in permeate flux from the initial value. As mentioned in the literature [2,4,5], and also in this study, the steady state permeate flux is found to increase with increasing transmembrane pressure and velocity (see Figs. 2 and 3).…”

Section: Discussionsupporting

confidence: 86%

“…Prµdanos et al [5] examined the flow and the retention coefficient of several proteins in the crossflow system through an inorganic microporous membrane with nominal pore size 0.02 · 10 -6 m. They analyzed the data within the frame of the film layer theory for the concentration polarization phenomenon. They obtained the mass transfer coefficient as a function of the feed circulation speed and the molecular weight of the protein.…”

Section: Introductionmentioning

confidence: 99%

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Crossflow Ultrafiltration of Binary Biomolecule Mixture: Analysis of Permeate Flux, Cake Resistance and Sieving Coefficient

Salgın

2007

Chem Eng & Technol

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The aim of this paper is to demonstrate the effects of hydrodynamic conditions on the permeate flux, cake resistance and sieving coefficient in a crossflow ultrafiltration process separating biomolecules of different molecular weights. A binary mixture of L-phenylalanine (L-phe) and lipase was ultrafiltered through a hydrophobic polyether sulphone (PES) membrane with 10 kDa molecular weight cut-off. The changes in permeate flux, cake layer resistance and observed sieving coefficient with different transmembrane pressures (TMP) and crossflow velocities were evaluated. The effect of TMP was examined at two different velocities (0.114 m s -1 and 0.176 m s -1 ) and the effect of velocity was examined at two different TMP (20 kPa and 115 kPa) for the experimental system designed. In the initial stage of the crossflow filtration, it was determined that the TMP was more effective than the velocity. The cake layer resistance increased with increasing TMP and it decreased with increasing velocity for the high TMP value of 115 kPa. A maximum of the observed sieving coefficient was achieved with increasing velocity. An increase in TMP at low inlet velocity (0.114 m s -1 ) affected the observed sieving coefficient positively.

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Section: Discussionsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Crossflow Ultrafiltration of Binary Biomolecule Mixture: Analysis of Permeate Flux, Cake Resistance and Sieving Coefficient

Salgın

2007

Chem Eng & Technol

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“…is the use of the Film Theory of concentration polarization. This model is based on the use of the mass transfer coefficient, K m,i , in order to describe the solute transport in the membrane active layer (Kuhn et al, 2010;Prádanos et al, 1994) as…”

Section: Theorymentioning

confidence: 99%

Alcohol reduction in red and white wines by nanofiltration of musts before fermentation

Salgado

Fernández‐Fernández

Palacio

et al. 2015

Food and Bioproducts Processing

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Please cite this article as: Salgado, C.M., Fernández-Fernández, E., Palacio, L., Hernández, A., Prádanos, P.,Alcohol reduction in red and white wines by Nanofiltration of musts before fermentation, Food and Bioproducts Processing (2015), http://dx. AbstractOne of the consequences of global warming is the early ripening of grapes which promotes a sugar content increase. Fermentation of their must leads to wines with an alcoholic degree higher than desired. The scope of this study is to select a nanofiltration (NF) technique to reduce the alcohol content of wines approximately 2 degrees by controlling the sugar content of grape must before its fermentation.For this purpose the performance of single-stage and two-stage NF processes using a spiral wound membrane unit were compared for white must (Spanish Verdejo) while for red must (Spanish Garnacha) a two-stage procedure was tested. During the singlestage NF intermittent backflush due to the osmotic pressure effect was tested. Results showed that backflushing had an undesirable effect because it increased the flux decay by disturbing the cake stabilization on the membrane. The corresponding wines obtained by adequate mixing of permeated and retained or control musts showed a 1 to 2 degrees alcohol reduction. Sensory evaluation and principal component analysis (PCA) revealed that there were no significant differences between the control and the filtered wines. Among the processes studied, the best NF technique was the two-stage process without backflush.

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“…One of the methods to do this consists in the use of the Film Theory of concentration polarization. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 11 This model is based on the use of the mass transfer coefficient, K m,i , in order to describe the solute transport in the membrane active layer (Kuhn et al, 2010;Pradános et al, 1994) as…”

Section: Permeate Flux Decreasementioning

confidence: 99%

Comparative study of red grape must nanofiltration: Laboratory and pilot plant scales

Salgado

Palacio

Prádanos

et al. 2015

Food and Bioproducts Processing

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Retention of proteins in cross‐flow UF through asymmetric inorganic membranes

Abstract: The flow and retention of 0.1 T o w/w aqueous solutions of pepsin, bovine serum albumin (BSA ), lipase, y-globulin, and invertase with molecular weights of 36,000, 67,000, 80,000, 150,000, and 270,000 dalton (g/mol)

Cited by 26 publications

References 26 publications

Crossflow Ultrafiltration of Binary Biomolecule Mixture: Analysis of Permeate Flux, Cake Resistance and Sieving Coefficient

Crossflow Ultrafiltration of Binary Biomolecule Mixture: Analysis of Permeate Flux, Cake Resistance and Sieving Coefficient

Alcohol reduction in red and white wines by nanofiltration of musts before fermentation

Comparative study of red grape must nanofiltration: Laboratory and pilot plant scales

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