Volume 10, Number 5-6, Septembre-Décembre 2003
|Page(s)||360 - 364|
|Section||Utilisations et applications des matières premières renouvelables|
|Published online||15 September 2003|
Des surfactants « verts » préparés à partir de fractions protéiques industrielles de colza
Unité de recherche sur les protéines végétales et leurs interactions, Institut national de la recherche agronomique (INRA),
rue de la Géraudière, BP 71627, 44316
Nantes cedex 03, France
Edible surfactants were prepared from rapeseed meal by functionalization of two types of products: proteins or peptide fractions obtained by enzymatical hydrolysis. Functionalization aimed to enhance the amphophilic characteristics of the products by grafting hydrophobic chains\; it was based on acylation or sulfamidation of proteins and acylation of peptides. The interfacial properties of these “green” surfactants measured by lowering the surface tension, and increasing the stability of foams and emulsions, were improved, depending on the chemical reagent used. For example, peptides modified by C1 4 acyl chlorides exhibited the better emulsifying properties, whereas the better foaming properties were obtained with peptides modified by C 10 and C 12 acyl chlorides. These surfactants could diversify the uses of rapeseed derivatives, particularly in non food industries.
Key words: surfactants / rapeseed / proteins / peptides / functionality / surface activity
© John Libbey Eurotext 2003
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.