Modification of wheat gluten for improvement of binding capacity with keratin in hair.

ABSTRACT: In this study, enzymatic hydrolysis and cationization with epoxypropyldodecyldimethylammonium chloride of wheat protein, an economic protein complex containing great amount of disulfide bonds, were conducted to improve properties such as solubility and disassociation behaviour for recovery of damaged hair when used in shampoo. The optimal conditions for enzymatic hydrolysis were pH 8.2, 55°C with Alcalase for 60 min. After the selected hydrolysis, the degree of hydrolysis, nitrogen solubility index, foaming capacity index, foam stability index, emulsifying activity index and emulsion stability index of hydrolysate with 58.71% of short-chain peptides (less than 1000 Da) were 8.81%, 39.07%, 225%, 56.67%, 9.62 m² g^-1 and 49.08, respectively. The cationization was followe

SUBMITTER: Wang S 

PROVIDER: S-EPMC5830729 | biostudies-literature | 2018 Feb

REPOSITORIES: biostudies-literature