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JSIR Vol.66 [2007] >
JSIR Vol.66(05) [May 2007] >
| Title: | Preparation and surfactant properties of diethanolamides of rice bran, soybean and rapeseed proteins |
| Authors: | Toliwal, S D
Patel, Kalpen |
| Keywords: | Deoiled cake
Diethanolamide
Protein isolate
Sodium lauryl sulfate |
| Issue Date: | May-2007 |
| Publisher: | CSIR |
| IPC Code: | 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. |
| Page(s): | 385-387 |
| ISSN: | 0022-4456 |
| Source: | JSIR Vol.66(05) [May 2007]
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