Des surfactants « verts » préparés à partir de fractions protéiques industrielles de colza

Abstract

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.

Keywords

• surfactants
• rapeseed
• proteins
• peptides
• functionality
• surface activity