Foam protein acylation

Acylation. The acylation of soybean proteins with various acyl halides and anhydrides of low and high molecular weight was initially evaluated for its impact on properties of industrial value such as viscosity in dispersion, adhesion, foaming, and detergency (21, 23, 24, 38). 

Groninger and Miller (28) succinylated myofibrillar fish protein and then treated the succinylated proteins with bromelain to obtain an acylated mixture of polypeptides. Both the extents of succinylation and enzymic hydrolysis affected the volume of foam of the whipped protein. Optimum foam volume and stability occurred when 54% of the c-amino groups of lysine were acylated and the succinylated protein was mildly hydrolyzed at pH 7, 25°C for 10 min using a bromelain protein ratio of 1 100 (w/w). 

In recent years, protein-based surfactants are finding some applications in personal care products due to their abilities to interact with skin and hair." A-acyl polypeptide condensates (protein derivatives) belong to the mild surfactant category with foaming performance inferior to alkyl sulfates, but they produce creamy lather and leave hair feeling soft and manageable. However, it appears that extra attention and care should be taken to ensure preservation of these protein derivatives due to compatibility with other anionic surfactants when present in shampoo formulations. 

Similarly, acetylation and succinylation have also been the subject of a few studies. Acylation and alkylation will increase the solubility of proteins, thereby improving their functional properties in general and their emulsifying and foaming properties in particular. 

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