Please use this identifier to cite or link to this item:
Title: Preparation and surfactant properties of diethanolamides of rice bran, soybean and rapeseed proteins
Authors: Toliwal, S D
Patel, Kalpen
Keywords: Deoiled cake
Protein isolate
Sodium lauryl sulfate
Issue Date: May-2007
Publisher: CSIR
Series/Report no.: C11B
Abstract: Diethanolamides of proteins were prepared by cleavage of protein isolates of rice bran, soybean, and rapeseed deoiled cakes with diethanolamine and evaluated for their surfactant properties and compared with those of sodium lauryl sulfate (SLS). Wetting, foaming, and emulsification abilities of products were inferior and surface tension lowering and detersive power were superior to those of SLS. Critical micelle concentration values were low though higher than for SLS. These surfactants could have commercial potential since they are obtained from proteins of deoiled cakes and do not require fats or fatty acids which are in short supply.
Description: 385-387
ISSN: 0022-4456
Appears in Collections:JSIR Vol.66(05) [May 2007]

Files in This Item:
File Description SizeFormat 
JSIR 66(5) (2007) 385-387.pdf47.16 kBAdobe PDFView/Open

Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.