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Cationic modification study of protein hydrolyzate

Author: MengHuan
Tutor: LuoRuXian
School: Wuyi University
Course: Applied Chemistry
Keywords: Gelatin Hydrolyzed gelatin Cationic modified gelatin Papain
CLC: O629.73
Type: Master's thesis
Year: 2010
Downloads: 41
Quote: 0
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Abstract


Cationic protein hydrolysates has both protein and other natural tone of the class was rational , but also has the adsorption of quaternary ammonium salts in hair products have a wide range of application prospects . Therefore, the selection of food gelatin as the starting material , obtained by enzymatic hydrolysis of water-soluble small molecules hydrolyzed gelatin protein , then by introducing a cationic group hydrolyzed gelatin protein synthesis cationic quaternized . (1) take on the enzyme hydrolysis of a water - soluble hydrolyzed gelatin proteins , the study focused on the molecular weight distribution range of the process and product of the reaction of papain . Thereby determining the optimum hydrolyzed gelatin process conditions were: substrate concentration 5% ~ 10% (w / v) gelatin solution , pH value 7.0, the amount of papain substrate concentration of 0.20 % to 0.30% , the reaction temperature is 60 ° C , The reaction time of 60 min . Measured by GPC the molecular weight distribution of the hydrolyzed protein , thereby determining the product obtained when the substrate concentration of 5% ~ 10% (w / v) the molecular weight distribution (Mn) 2000 ~ 6000D, meet the hair products and the hydrolyzed protein requirements. (2) hydrolysis Gelatin cationic modified in two steps , this study and determine each step reaction conditions: the first step cyclized ether reaction , the dropwise addition of 50% NaOH alkaline solution under conditions of 3 - chloro -2 - hydroxypropyl - trimethyl ammonium chloride (CHPTMAC) cyclized ether 10.0,30 ~ 40 ℃ room temperature to react for about 1 hour , the control endpoint of the reaction pH ; the second hydrolyzed gelatin protein cationized modification reaction, control the molar ratio n ( etherified intermediates ) : n ( the amino group of the hydrolyzed gelatin ) = 1.1:1 , and the reaction to a pH value of 10.0 to 11.0, a reaction temperature of 60 ° C , reaction time 2 hours . Finally, the products were characterized by infrared . And product performance testing , thermal gravimetric analysis (TG) determination of the cationized gelatin modified front and rear of the moisture content and bound water type ; Ross -Mile foaming power , foam stability test ; , and adsorption preliminary testing.

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CLC: > Mathematical sciences and chemical > Chemistry > Organic Chemistry > Natural compounds > α-amino acids,peptides, proteins, nucleic acids > Protein
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