Preliminary Study on Enzymatic-Based Cleaning of Cation-Exchange Membranes Used in Electrodialysis System in Red Wine Production

Abstract

The use of enzymatic agents as biological solutions for cleaning ion-exchange membranes fouled by organic compounds during electrodialysis (ED) treatments in the food industry could be an interesting alternative to chemical cleanings implemented at an industrial scale. This paper is focused on testing the cleaning efficiency of three enzyme classes (β-glucanase, protease, and polyphenol oxidase) chosen for their specific actions on polysaccharides, proteins, and phenolic compounds, respectively, fouled on a homogeneous cation-exchange membrane (referred CMX-Sb) used for tartaric stabilization of red wine by ED in industry. First, enzymatic cleaning tests were performed using each enzyme solution separately with two different concentrations (0.1 and 1.0 g/L) at different incubation temperatures (30, 35, 40, 45, and 50 °C). The evolution of membrane parameters (electrical conductivity, ion-exchange capacity, and contact angle) was determined to estimate the efficiency of the membrane′s principal action as well as its side activities. Based on these tests, we determined the optimal operating conditions for optimal recovery of the studied characteristics. Then, cleaning with three successive enzyme solutions or the use of two enzymes simultaneously in an enzyme mixture were tested taking into account the optimal conditions of their enzymatic activity (concentration, temperatures, and pH). This study led to significant results, indicating effective external and internal cleaning by the studied enzymes (a recovery of at least 25% of the electrical conductivity, 14% of the ion-exchange capacity, and 12% of the contact angle), and demonstrated the presence of possible enzyme combinations for the enhancement of the global cleaning efficiency or reducing cleaning durations. These results prove, for the first time, the applicability of enzymatic cleanings to membranes, the inertia of their action towards polymer matrix to the extent that the choice of enzymes is specific to the fouling substrates.

A Review on Ion-Exchange Membranes Fouling during Electrodialysis Process in Food Industry, Part 2: Influence on Transport Properties and Electrochemical Characteristics, Cleaning and Its Consequences

“…They performed well in the case of cleaning of ultrafiltration membranes fouled by proteins [196] or in the case of reducing membrane fouling in bioreactors [197]. Bdiri et al [198] first tested protease and β-glucanase, as well as polyphenol oxidase, which enter the specific interactions with proteins, polysaccharides, and phenolic compounds, respectively, as well as mixtures of these enzymes. They showed that the use of these cleaning agents can increase the conductivity and exchange capacity of the wine-fouled CMX-Sb cation-exchange membrane by at least 25% and 12%, respectively.…”

Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins

“…With respect to total tannins, the treatment that most negatively affected its concentration was ED followed by IER and CS. Lasanta et al [15] also reported a slight decrease in the total tannin content of wines stabilized by cation exchange resin and Bdiri et al [43] an adsorption of high molecular weight compounds in the ED membranes.…”

“…Gómez-Benítez et al [40] also reported a decrease in color intensity in cold-stabilized wines. The decrease in chromatic parameters in the wine treated by electrodialysis could be due to the adsorption of high molecular weight compounds in the membranes, as described by Bdiri et al [43]. Some of these compounds, such as polysaccharide polymers, prevent tannin aggregation and precipitation and their elimination could facilitate a decrease in color intensity [44,45].…”

A Review on Ion-exchange Membranes Fouling and Antifouling During Electrodialysis Used in Food Industry: Cleanings and Strategies of Prevention

“…Enzymes have a three-dimensional protein structure that react very specifically on its substrate with catalytic properties [47] which makes their action specific to the nature of each foulant. To date, enzymes are not communally used for the cleaning of IEMs and, to our knowledge, a single scientific research on the enzymatic cleaning of IEMs were reported by Bdiri et al [48]. CMX-Sb (Neosepta, Japan) at advanced stage of fouling by red wine during ED treatments were cleaned by three different kinds of enzymes; a β-glucanase for the hydrolysis of osidic bonds in polysaccharide (Rohalase® BX-BXL), a neutral protease for the hydrolyses of high molecular protein into low molecular peptides (Corolase® 7089) and a Tyrosinase that principally catalyze the oxidation of mono-and di-phenolic compounds oxidation, phenolic acids and polyphenolic substrates.…”

“…Evolution of the electrical conductivity κ m (t) for the treated CMX-Sb vs. incubation temperature and concentration of the three enzymatic solutions (from[48])…”