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Thermal condensation of fatty acids and amines with proteins
Author(s) -
Sokol Phillip E.
Publication year - 1975
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02633047
Subject(s) - chemistry , lauric acid , stearic acid , cationic polymerization , condensation , fatty acid , gelatin , organic chemistry , aqueous solution , condensation reaction , pulmonary surfactant , biochemistry , catalysis , physics , thermodynamics
Useful, 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