Solute Adsorption and Gel Layer Formation during Ultrafiltration of Ovalbumin

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概要

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• To define the influence of osmotic pressure, solute adsorption, and gel layer formation on permeate flux during the ultrafiltration of an ovalbumin solution, the characteristics of the gel-like layer formed on the membrane surface were investigated and the adsorption rate of ovalbumin to membranes was measured under different conditions. Gel-like layer observed on the membrane surface was found to be a deposit layer formed by an aggregate of denatured ovalbumin which could be precipitated by centrifugation. This layer had a rejection ability for ovalbumin itself and little resistance for permeate flow. In both cases where there is a layer and where is not, the flux values during the ultrafiltration could be precisely predicted by the osmotic pressure and adsorption resistance model which took into account the influence of osmotic pressure and solute adsorption. The forced flow of solution into membrane pores shortened the time to reach adsorption equilibrium, suggesting a notable influence of solute adsorption into membrane pores.

• 社団法人　日本食品科学工学会の論文
• 2009-05-01

著者

• KIMURA Shoji

  Department of Pharmacology, Kagawa University Medical School

• Watanabe A

  Membrane & Separation Research Circle Of Food

• Kimura S

  Department Of Chemical System Engineering The University Of Tokyo

• Kimura Shoji

  Department Of Chemical System Engineering The University Of Tokyo

• NAKAO Shin-ichi

  Department of Chemical System Engineering, Faculty of Engineering, The University of Tokyo

• Nakao S

  Department Of Chemical System Engineering The University Of Tokyo

• Nakao Shin-ichi

  Department Of Chemical Engineering Faculty Of Engineering University Of Tokyo

• NABETANI Hiroshi

  Food Engineering Division, National Food Research Institute, NARO

• NAKAJIMA Mitsutoshi

  Food Engineering Division, National Food Research Institute, NARO

• HAGIWARA Shoji

  Food Engineering Division, National Food Research Institute, NARO

• WATANABE Atsuo

  Membrane & Separation Research Circle of Food

• Nabetani Hiroshi

  Food Engineering Division National Food Research Institute Naro

• Nabetani Hiroshi

  Food Engineering Division National Food Research Institute

• Nakajima Mitsutoshi

  Food Engineering Division National Food Research Institute Naro

• Nakajima Mitsutoshi

  Food Engineering Division National Food Research Institute

• Kimura Shoji

  Department Of Agricultural Chemistry Faculty Of Agriculture Utsunomiya University

• Nakao Shigeru

  Nansei-toko Observatory For Earthquakes And Volcanoes Faculty Of Science Kagoshima University

• Hagiwara Shoji

  Food Engineering Division National Food Research Institute Naro

• Hagiwara Shoji

  Food Engineering Division National Food Research Institute

• Nabetani H

  Food Engineering Division National Food Research Institute Naro

• Nakajima M

  Food Engineering Division National Food Research Institute Naro

• Nakao Shin-ichi

  Department Of Anesthesia Kyoto University Hospital

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