Preparation and surface activity of gelatin derivative surfactants |
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| Institution: | 1. Centro de Tecnologia da Informação Renato Archer, 13069-901 Campinas, SP, Brazil;2. Faculdade de Ciências e Tecnologia, Universidade Estadual Paulista, UNESP, 19060-900 Presidente Prudente, SP, Brazil;3. Institute of Physics of São Carlos, USP, PO Box 369, 13566-590 São Carlos, SP, Brazil;1. Chemistry Department, College of Sciences, Shiraz University, Shiraz 71454, Iran;2. Nanotechnology Research Center, Shiraz University, Shiraz 71545, Iran;1. Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada;2. Department of Plant Science, McGill University, Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada;3. School of Life Science, Shanxi University, Taiyuan, 030006, China |
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| Abstract: | Surface active gelatin derivative surfactants were formed by covalent attachment of hydrophobic groups to gelatin hydrolyzate molecules. The surface activity was evaluated by surface tension, wetting ability, emulsifying power and foaming properties. It was found that, the modified gelatins are more surface active than the gelatin hydrolyzate. The increase in hydrophobic chain length and the number of attached alkyl chains per gelatin hydrolyzate molecule leads to an increase in the surface activity. The modified gelatins also have high foaming ability and a high emulsifying ability, while the maximal surface activity is obtained by the C12 modified gelatin. The emulsification properties of the gelatin derivative surfactants were also compared to that of sodium dodecyl sulfate (SDS) and polyoxyethylene nonyl phenyl ether (NP-9), both emulsifying ability were equivalent to the C12 modified gelatin. |
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