The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2023-10-11 DOI:10.1007/s11483-023-09811-9

Wen-qiong Wang, Ji-yang Zhou, Jian-ju Li, Tang Cong-Cong

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Abstract

Ultrafiltration (UF) is widely used in the fraction and concentration of whey proteins. During this process, protein polarization on the membrane surface increases the resistance of the membrane system and decreases the permeate flux. In this study, the protein structure changes as the protein surrounding the ionic environment changes, including Ca²⁺, K⁺, Na⁺, Mg²⁺ and Zn²⁺, during the ultrafiltration process were investigated. It was found that when the ratio of Na⁺ was higher than the other ions around the protein, the particle size of whey protein was increased and the zeta potential value decreased compared at 2–8 min. At this time, the protein surface hydrophilic group of tyrosine and tryptophan was exposed. The AFM results showed that an increase in the Na⁺ ion ratio could lead to membrane fouling. Furthermore, the increased proportion of Zn²⁺ could induce protein deposition on the membrane surface. The β-sheet content increased and the α-helix content decreased continuously after 21 min.

Graphical abstract

The dynamic change of whey protein structure with various ions’ environment concentration changes for membrane fouling formation during filtration process

Abstract Image

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超滤过程中乳清蛋白对膜表面结垢的影响机制

超滤（UF）被广泛用于乳清蛋白的分馏和浓缩。在此过程中，膜表面的蛋白质极化会增加膜系统的阻力，降低渗透通量。本研究对超滤过程中蛋白质周围离子环境（包括 Ca2+、K+、Na+、Mg2+ 和 Zn2+）的变化引起的蛋白质结构变化进行了研究。结果发现，当 Na+ 的比例高于蛋白质周围的其他离子时，2-8 分钟时，乳清蛋白的粒径增大，zeta 电位值降低。此时，蛋白质表面的亲水基团酪氨酸和色氨酸暴露出来。原子力显微镜结果表明，Na+ 离子比例的增加会导致膜堵塞。此外，Zn2+比例的增加会导致蛋白质在膜表面沉积。21分钟后，β-片状结构含量增加，α-螺旋结构含量持续下降。图文摘要过滤过程中膜堵塞形成的乳清蛋白结构随不同离子环境浓度变化的动态变化

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.