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Analysis of Membrane fouling and mechanism of Protein and Maillard Products in fermentation Broth
Authors： LI Chun-yan1*,LI Xiao-qing1,JIANG Ming-zhang1,HONG Yu-bin2,FANG Yong-zheng2
Units： College of Pharmacy, Fujian Medical University, Fuzhou 350004, China；2. Suntar Membrane Technology (Xiamen) Co.Ltd, Xiamen 361022, China
KeyWords： Protein; maillard products; ultrafiltration; membrane fouling; membrane resistances; distribution of membrane resistances
ClassificationCode：TQ028.8
year,volume(issue):pagination： 2013, 33(5):14-18

Abstract：

In this paper, protein and Maillard products in a simulated fermentation broth on membrane fouling of polyethersulfone Ultrafiltration membranes were studied，mainly studied the concentrations and operating temperature and pressure on Membrane fouling. Five parts of membrane resistance and its distribution were analysised. It was found that, membrane flux decreased more quickly at higher concentration, but membrane resistance increased quickly ; rising the operating temperature and pressure could increase the membrane flux , also increase resistances and the various parts of the resistance and its distribution changed significantly. Membrane resistances increased and membrane fouling increased obviously after adding the glucose into the protein and produce the Maillard reaction.

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