Chemical engineers have created a new type of durable membrane from whey protein,
a natural component of milk.
Whey-based membranes might be used to filter particles as small as individual
protein molecules during the processing of edible oils, pharmaceuticals, and even
milk itself. The membranes might also serve as components of sensors for detecting
molecules in a sample of biological fluid, such as blood, says Robert R. Beitle of
the University of Arkansas
Working in Beitle's lab, graduate student Jiunn Yeong Teo created the membranes by dissolving whey protein in a salt solution. After heating the solution to unfold the protein molecules, Teo let the material cool. Meanwhile, chemical bonding between proteins created the porous membrane structure.
Manufacturers generally use volatile and sometimes hazardous solvents to make the
Note: To comment, Science News subscribing members must now establish a separate login relationship with Disqus. Click the Disqus icon below, enter your e-mail and click “forgot password” to reset your password. You may also log into Disqus using Facebook, Twitter or Google.