Abstract
In cross-flow microfiltration of proteins both flux and protein transmission decline over time as proteins adsorb onto the membrane. It was found that protein—membrane interaction is a consequence of charge effects in the double-layer of the membrane and the charged ion. Whey protein solutions of different pH in the presence of salt and without salt were filtered to investigate this interaction. Addition of 100 m M NaCl to water which has been pretreated by reverse osmosis increased the water flux.
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