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Whey Demineralization: Selective Lactose Concentration by Using Polyelectrolyte Multilayer Hollow Fiber

Halil Zengin1, Iske Achterhuis1, Behnaz Razi Parjikolaei2

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New polyelectrolyte multilayer (PEM) membranes on hollow fibers enable simultaneous whey demineralization and lactose concentration. These tunable membranes show high lactose retention and low salt passage, even for multivalent ions.

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Area of Science:

  • Materials Science
  • Chemical Engineering
  • Food Science

Background:

  • Polyelectrolyte multilayers (PEMs) assembled via layer-by-layer (LbL) technique on porous supports create tunable nanofiltration membranes.
  • These PEM-based membranes offer potential for various separation applications due to their design-selectivity relationship.

Purpose of the Study:

  • To fabricate and evaluate poly(diallyldimethylammonium chloride)/poly(sodium 4-styrenesulfonate) (PDADMAC/PSS) PEM membranes on hollow fiber supports for whey demineralization.
  • To investigate the simultaneous demineralization and lactose concentration capabilities of these novel membranes during whey processing.

Main Methods:

  • Fabrication of PDADMAC/PSS PEMs on hollow fiber supports using the LbL assembly method.
  • Performance evaluation using single-salt tests (MgCl2, CaCl2) and model lactose solutions.
  • Analysis of pH effects on demineralization and lactose retention.
  • Testing with real-life whey samples under varying pH conditions.

Main Results:

  • Achieved <10% retention for MgCl2 and CaCl2, while demonstrating 95% lactose retention in model solutions.
  • Identified that molecular interactions, influenced by pH, are critical for controlling the demineralization efficiency.
  • Demonstrated 89% lactose retention with low salt retention, including for multivalent ions, at pH 2.1 using real whey samples.

Conclusions:

  • PDADMAC/PSS PEM hollow fiber membranes are effective for simultaneous whey demineralization and lactose concentration.
  • Membrane performance is highly dependent on pH, allowing for tunable separation of salts and lactose.
  • These findings present a promising approach for efficient whey processing and valorization.