Thermal condensation of fatty acids and amines with proteins

Abstract

AbstractUseful, potentially low cost, polypeptide surfactants were prepared directly from the thermal condensation (ca. 240 C, ca. 1 hr) of proteins (wool, vegetable protein, gelatin, and chicken feather) with long chain fatty acids (undecylenic, lauric, and stearic) or fatty amines (dodecylamine and N‐[γ‐aminopropyl] dodecylamine). Dilute aqueous solutions of these surfactants, at appropriate pHs, exhibit good foaming characteristics and low surface tensions. The condensation reaction is envisioned as a transamidification in which terminal anionic groups (carboxylic acid from fatty acids) or cationic groups (primary amino from fatty amines) are produced according to the following reactions