Ultrafiltration Membrane Modified by Mussel-Inspired Method and the Effect on Protein Solution Filtration
Ultrafiltration is a well established process in the food industry, especially in the dairy sector to isolate and concentrate whey proteins. However, the ultrafiltration has the disadvantage of fouling that causes reduction in permeate flux, and increasing operational costs. So, the use of antifouling strategies is of scientific and industrial interest. Among the studied strategies, the modification of the membrane surface by the mussel-inspired method stands out for its simplicity, versatility and stability. The musselinspired method is based on the code position of dopamine (DA) and hydrophilic polymers on the membrane surface. In this context, this study evaluates the performance of an ultrafiltration membrane modified (50 kDa) through immersion in a solution containing 2mg mL-1of DA e different concentrations (2, 4 and 16 mg mL-1) of polyvinylpyrrolidone (PVP).The modified and control membranes were submitted to water and protein filtration tests and characterized by contact angle.
