Preparation and Surface Activity of Soy Protein Derivatives

• Main Authors: Cai-shan Li, 李采珊
• Other Authors: Keng-Ming Chen
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/498352

碩士 === 國立臺灣科技大學 === 高分子系 === 95 === In this study, a series of polymeric surfactant is prepared by the reaction of soy protein, polyoxyethylenated stearyl ether and dextrin. The structures of these products were conformed by the measurement of FT-IR, 1H-NMR and EA analyses. The fundamental properties containing surface tension, foaming, wetting, emulsion, and fluorescence properties and application for scouring, bleaching and dyeing of surfactants have been evaluated. From the results, the good properties including surface tension, foaming and wetting properties were found. The surface tension increase with the increase of polyoxyethylene length in structure. The emulsified oil particles were found below 5 μm and almost independent of the time changes. Zeta potential decrease with the increase of polyoxyethylene length of surfactants. In application, it presents good effect on cotton scouring bleaching, and in nylon-acid dyes system, they present a retarding effect.