Preparation and surfactant properties of diethanolamides of rice bran, soybean and rapeseed proteins

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.