Surface wettability regulation effect ofceramic membrane on bovine milk casein-whey protein separation

In the dairy industry, efficient separation of casein (CN) and whey protein is crucial for products like infant formula and sports nutrition. Membrane separation technology, particularly ceramic membranes, offers advantages including high temperature resistance, mechanical strength, and chemical stability. Surface wettability, as a key interfacial parameter, directly reflects membrane-protein interactions and influences flux, separation efficiency, and fouling. In-depth exploration of the intrinsic connection between the surface wettability of ceramic membrane and the separation effect of proteins is conducive to the precise control of the protein separation process, effectively reducing the risk of membrane fouling, increasing membrane flux, and thereby significantly improving the efficiency of protein separation. This work systematically investigates the effects of membrane pore size, operating pressure, and temperature process parameters on the separation effect and membrane flux of CN and whey protein, and combines surface wettability for mechanism analysis to reveal the migration rules and separation mechanisms of protein molecules on ceramic membrane surface. The results will provide theoretical basis and technical support for the practical application of ceramic membrane technology in the dairy industry, promoting the green and intelligent development of dairy product processing technology.