Effect of different operating parameters on the recovery of proteins from casein whey using a rotating disc membrane ultrafiltration cell

In this study, effects of different operating parameters in ultrafiltration (UF) of casein whey in rotating disk ultrafiltration module, fitted with a 30 kD followed by a 5 kD molecular weight cut-off (MWCO) membrane have been analyzed and the benefits of membrane rotation with respect to stationary membrane module are highlighted. Prior to UF, centrifugation and microfiltration (MF) were carried out with the raw casein whey with an aim to remove the major membrane foulants like colloidal matters, suspended casein particles and lipid. The effects of pH, membrane rotation and transmembrane pressure (TMP) on UF flux and rejection were studied thoroughly, giving an emphasis on the effect of operating conditions in pressure and mass transfer controlled region as well. It was observed that solution pH was having a strong effect on UF flux and rejection for treating casein whey, which was explained in terms of prevailing monomer–dimer equilibrium of β-lactoglobulin, a major constituent of casein whey, as well as due to conformational changes of protein molecules with respect to isoelectric point. It was observed that for the 30 kD membrane, after 20 min of operation, 28.5% higher flux was obtained at pH 2.8 compared to pH 5.5 at a pressure of 490 kPa for stationary membrane, whereas the same figure for rotating membrane was 49.5%. Further, 38.7% higher UF flux at 300 rpm membrane speed compared to stationary membrane in 20 min of operation at pH 2.8 and TMP 490 kPa suggests the importance of shear across the membrane in minimizing the effects of concentration polarization. In the 5 kD membrane α-lactalbumin, which was mainly in the permeate stream from the 30 kD membrane, was separated from the other low molecular weight component of whey, such as lactose.