A liquid emulsion membrane process for the separation of amino acids

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Abstract
The method of using liquid emulsion membranes featuring the cation carrier D2EHPA [di‐(2‐ethylhexyl) phosphoric acid] for the separation of L‐phenylalanine is examined. Results from experiments performed under various conditions are discussed and an optimal condition for separation is determined. The selectivity of the liquid emulsion membrane system is discussed. The effects of impurities such as sodium chloride, glucose, lactic acid, and L‐tryptophan on the transport of L‐phenylalanine are evaluated. It is shown that the liquid emulsion membrane system is a potential operation not only to separate L‐phenylalanine but also concentrate it with great efficiency.

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