Zwitterionic chitosan–silica–PVA hybrid ultrafiltration membranes for protein separation

Guan, Lan; Zhang, Lijuan; Mao, Shimin; Rohani, Sohrab; Ching, Chi-Bun; Lü, Jie

doi:10.1016/j.seppur.2015.08.006

Cited by 52 publications

(20 citation statements)

References 42 publications

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“…In their study, the water solubility decreased with the addition of the sulfonated poly ether ketone. Currently, water-resistant PVA films are widely used in separation purification [16], bioartificial tissue engineering [17] and polaroid manufacturing [18]; few studies have focused on the preparation of antioxidant packaging films based on PVA.…”

Section: Introductionmentioning

confidence: 99%

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

et al. 2020

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In this study, biodegradable polyvinyl alcohol (PVA) was blended with natural antioxidant tea polyphenols (TPs) to produce PVA/TP nanofiber films by electrospinning. The effects of heat treatment and TP incorporation on the structural and physical properties of the films were then evaluated. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) revealed that the PVA/TP nanofiber film has a more compact structure and better morphology than PVA alone. In addition, the water resistance was enhanced, and the formation of hydrogen bonds between the TP and PVA molecules increased via the heat treatment. Furthermore, the mechanical, antioxygenic, and antibacterial properties of the nanofiber films were significantly improved (P < 0.05) owing to the incorporation of TP. In particular, when the mass ratio of the PVA/TP was 7:3, the elongation at break (EAB) of the film increased to 105.24% ± 2.87%, and the antioxidant value reached a maximum at 64.83% ± 5.21%. In addition, the antibacterial activity of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) increased to the maximum levels of 82.48% ± 2.12% and 86.25% ± 2.32%, respectively. In summary, our study produced a functional food packaging material that includes preservation with an acceptable bioactivity, ability to keep food fresh, and biodegradability.

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Section: Introductionmentioning

confidence: 99%

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

et al. 2020

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“…Polyethyleneoxide (PEO) and polyvinylpyrrolidone (PVP) have been added to increase hydrophilicity and improve the antifouling property of PSU ultrafiltration membranes [7,8]. In addition, efforts have been made to incorporate hydrophilic inorganic materials, such as titanium dioxide (TiO 2 ) [9], silica (SiO 2 ) [10,11], alumina (Al 2 O 3 ) [12], and zirconium dioxide (ZrO 2 ) [13] into the PSU matrix. Chemical modifications of PSU have been investigated as well, such as plasma treatment [14], sulfonation [15], and immobilization of hydrophilic segments onto polymers [16].…”

Section: Introductionmentioning

confidence: 99%

Ultrafiltration using graphene oxide surface-embedded polysulfone membranes

Hwang

Yim

et al. 2016

Separation and Purification Technology

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The effect of a hydrophilic layer of graphene oxide on polysulfone membranes was investigated to improve the antifouling properties of the membrane in ultrafiltration. Polysulfone membranes were obtained by the phase inversion method. Polyvinylpyrrolidone was added to generate pores in the membranes, and then a layer of graphene oxide was deposited on the prepared membranes using a vacuum-assisted filtration technique. This study investigated the cross-section/surface morphology, the water-contact angle, and the chemical structure of the prepared polysulfone/graphene oxide membranes. Due to the highly oxygenated structure of the graphene oxide, the surface hydrophilicity of the polysulfone membrane was significantly increased by applying a layer of graphene oxide. Moreover, the antifouling abilities of the membranes were evaluated by comparing the water-flux recovery ratio between the pure water flux before and after ultrafiltration.

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“…The adsorption of proteins on the membrane surface and in membrane pores due to the hydrophobic–hydrophobic interactions between them not only contributes to fouling but also increases the chances for protein transport across the membrane . Hence, protein adsorption should be minimized for the efficient use of membranes for longer times .…”

Section: Resultsmentioning

confidence: 99%

Facile modification of polysulfone hollow‐fiber membranes via the incorporation of well‐dispersed iron oxide nanoparticles for protein purification

Said

Hasbullah

Abidin

et al. 2019

J of Applied Polymer Sci

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Protein existence in wastewater is an important issue in wastewater management because proteins are generally present as contaminants and foulants. Hence, in this study, we focused on designing a polysulfone (PSf) hollow-fiber membrane embedded with hydrophilic iron oxide nanoparticles (IONPs) for protein purification by means of ultrafiltration. Before membrane fabrication, the dispersion stability of the IONPs was enhanced by the addition of a stabilizer, namely, citric acid (CA). Next, PSf-IONP-CA nanocomposite hollow-fiber membranes were prepared via a dry-wet spinning process and then characterized in terms of their hydrophilicity and morphology. Ultrafiltration and adsorption experiments were then conducted with bovine serum albumin as a model protein. The results that an IONP/CA weight ratio of 1:20 contributed to the most stable IONP dispersion. It was also revealed that the membrane incorporated with IONP-CA at a weight ratio of 1:20 exhibited the highest pure water permeability (58.6 L m −2 h −1 bar −1 ) and protein rejection (98.5%) while maintaining a low protein adsorption (3.3 μg/cm 2 ). The addition of well-dispersed IONPs enhanced the separation features of the PSf hollow-fiber membrane for protein purification.

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Zwitterionic chitosan–silica–PVA hybrid ultrafiltration membranes for protein separation

Cited by 52 publications

References 42 publications

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

Ultrafiltration using graphene oxide surface-embedded polysulfone membranes

Facile modification of polysulfone hollow‐fiber membranes via the incorporation of well‐dispersed iron oxide nanoparticles for protein purification

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