AGFD 86 |
| The use of whey protein in food industry has increased worldwide due to its excellent functional properties and nutritional qualities. In order to obtain the whey protein, membrane filtration technique has been used in food industry. Membrane fouling, defined as decrease of permeation flux by the formation of protein layer onto the membrane surface, however, is a persistent problem. Adsorption process of protein on membrane polymer surface is necessary to better understand the fouling phenomena. In this study, we used QCM-D to calculate the viscoelastic properties of the adsorbed protein layer as well as to monitor the protein adsorption process in real time by simultaneously measuring of frequency and dissipation changes. We investigated the effects of the concentration and the pH of the protein solution and the effect of the salt concentration on protein adsorption and viscoelastic properties of the adsorbed protein layer. AFM and FT-IR were used to support the protein adsorption onto the polymer surface. |
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General Posters
1:00 PM-3:00 PM, Monday, 11 September 2006 Moscone Center -- Hall D, Poster
Division of Agricultural & Food Chemistry |