Investigating the feasibility of using polysulfone-montmorillonite composite membranes for protein adsorption

Reference:

Tran, A. T. T., Patterson, D. A. and James, B. J., 2012. Investigating the feasibility of using polysulfone-montmorillonite composite membranes for protein adsorption. Journal of Food Engineering, 112 (1-2), pp. 38-49.

Official URL:

http://dx.doi.org/10.1016/j.jfoodeng.2012.03.031

Abstract

The feasibility of immobilisation of montmorillonite (MMT) in polysulfone (PSf) to form mixed matrix membrane (PSf/MMT) to serve as the adsorbent for BSA proteins from a model wine solution was investigated. Pristine PSf and modified PSf/MMT membranes were synthesized using the phase inversion method and characterised using various surface techniques. Addition of MMT particles in the polysulfone matrix enhanced the hydrophilicity of the membrane surface and promoted the formation of a more porous structure in the PSf/MMT membrane, resulting in greater permeance but lower rejection in comparison to the PSf membrane. In addition, imaging analysis demonstrated recognition of protein adsorption on the adsorptive areas of the MMT particles within the PSf/MMT membrane matrix which confirmed the hydrophobic interactions between the MMT particles and BSA protein molecules. The finding is a significant step for subsequent research to examine the possible applications of clay-filled polymers in selectively removing protein from wine.

Details

Item Type	Articles
Creators	Tran, A. T. T., Patterson, D. A. and James, B. J.
DOI	10.1016/j.jfoodeng.2012.03.031
Departments	Faculty of Engineering & Design > Chemical Engineering
Research Centres	Centre for Sustainable Chemical Technologies
Publisher Statement	Patterson_JFE_2012_112_1-2_38.pdf: NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Food Engineering. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Food Engineering, vol 112, issue 1-2, 2012, DOI 10.1016/j.jfoodeng.2012.03.031; Patterson_JFE_2012_112_1-2_38.docx: NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Food Engineering. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Food Engineering, vol 112, issue 1-2, 2012, DOI 10.1016/j.jfoodeng.2012.03.031
Refereed	Yes
Status	Published
ID Code	29762

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