나노여과를 이용한 발효유산 정제에서의 hardness $(Mg^{2+},\;Ca^{2+})$ 제거

The rejection of hardness in a lactate fermentation broth was investigated by NTR-729 nanofiltration membrane. Firstly, a method for determining membrane surface charge was proposed on the basis of the rejection data for NaCl, $Na_2SO_4$, $MgCl_2$, $MgSO_4$ solutions. It was found that the NTR-729 membrane was negatively charged. The rejection of $Mg^{2+}$ ions in model solution of lactate was over 80% with lactate concentrations. But the rejection of $Mg^{2+}$ ions in fermentation broth of lactate was about 40 %. This results was caused by anions paired with $Mg^{2+}$ ions. It was found that the repulsive force of monovalent anions with membrane was almost few through an experiment of a mixed solution of NaCl/ $Na_2SO_4$. So the rejection of $Mg^{2+}$ ion in a fermentation broth was lower than that in a model solution because $Mg^{2+}$ ions permeated to the membrane with various monovalent anions.

발효액으로부터 유산을 정제하기 위해서 나노여과를 이용할 때, hardness의 제거효율은 발효액내 이온성분의 분포와 밀접한 관련이 있다. 특히 음전하를 띠고 있는 막의 경우, 용액내 이가 음이온에 의해서 모든 이온들이 영향을 받으며 일가 음이온의 반발력은 거의 없는 것으로 관찰되었다. 따라서 발효액내 일가 음이온의 양을 줄이거나 더 높은 전하밀도를 가진 막을 사용한다면 나노여과를 이용하여 발효액내 hardness를 효과적으로 제거할 수 있으리라 생각된다.