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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Plant Polymer Research » Research » Publications at this Location » Publication #222526
Title: Membrane surface modification via polymer grafting and interfacial polymerization

Author
item Liu, Sean
item KIM, JUN-TAE - CORNELL UNIVERSITY
item Kim, Sanghoon

Submitted to: World Congress of Food Science and Technology
Publication Type: Abstract Only
Publication Acceptance Date: 10/19/2008
Publication Date: 10/23/2008
Citation: Liu, S.X., Kim, J., Kim, S. 2008. Membrane surface modification via polymer grafting and interfacial polymerization. World Congress of Food Science and Technology. 00:000-000.

Interpretive Summary:

Technical Abstract: Membrane separation is an important technology for separating food ingredients and fractionating high-value substances from food processing by-products. Long-term uses of polymeric membranes in food protein processing are impeded by formation of fouled layers on the membrane surface. Surface modification of membranes is one of innovative ways of reducing the fouling by hydrophilicization of membrane surfaces. In this study, polyethersulfone (PES) was investigated to improve the hydrophilicity of the membrane surface thereby reducing adsorption of the proteins onto the membrane. Grafting of hydrophilic polymers onto PES using UV/ozone treatment and interfacial polymerization were used to improve the hydrophilicity of the commercial PES membranes. Hydrophilic polymers - poly(vinyl alcohol) (PVA), polyethylene glycol (PEG), and chitosan were selected to improve hydrophilicity onto PES membrane. The surfaces of modified PES membranes were characterized by contact angle measurement, FTIR, X-ray photoelectron spectroscopy, and atomic force microscopy (AFM). The results of these instrumental analyses indicated that PES membranes were successfully modified and hydrophilicity of the modified membrane increased. The protein adsorption experiments employing the modified membranes indicated reduction of protein adsorption by 20% to 60%.