A simple overview of the protein-based surfactant and its good effect in oleochemicals industries as a substitute to Petro-based surfactants. Also, it can bring a great revolution in cosmetic industries as a mild surfactant.

2. ROAD MAP
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
Surfactant
Protein
Application
Protein Based
Surfactant
Synthesis of
PBS
De-oiled Cake

3. SURFACTANT
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
Surfactants are surface active agent that reduce surface and interfacial
tension.
Consist of two different characteristics head :- A) polar head & B) Non-polar
head
Where fatty acid, fatty alcohol, fatty amine, alkyl benzene, alkyl phenol are
some sources to obtain hydrophobic tail (non polar tail) and ammonium,
phosphate, sulphate, sulfonate, carboxylate etc. are some sources to obtain
hydrophilic head
Head groups Meaning
Hydrophilic Water attracting
Hydrophobic Water repelling
Lipophilic Oil/fat
attracting
Lipophobic Oil/fat
repelling
lyophilic Solvent
attracting
lyophobic Solvent
repelling

4. CLASSIFICATION AND APPLICATION
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
Anionic surfactant
Anionic surfactants are surface active
agents in which anion in a surfactant
molecule is negatively charged. Ex SLS
Nonionic surfactant
A nonionic surfactant has no charge
on its head group. These surfactants
are usually derivatives of ethylene
oxide or propylene oxide with an
alcohol containing an active
hydrogen atom.
Ex. Triton X-100
Cationic surfactant
Cationic surfactants are
dissociated in water into an
amphiphilic cation and an
anion, most often of the
halogen type. Ex Cetyltrimethyl
Ammonium Bromide
Zwitterionic (amphoteric) surfactants
The zwitterionic (amphoteric) surfactants contain both
positive and negative functional groups under specified
conditions. Depending on the composition and conditions of
the medium (anionic at alkaline pH and cationic at acidic
pH), the substance can have anionic or cationic properties
Ex. Lauramidopropyl Betain

5. CHARACTERISATION AND APPLICATION
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
Applications
 Detergents and Cleanser
 Cosmetics and personal care
products
 Textile fibres
 Paints and coatings
 Paper industries
 Mining and ore floatation
 Food and food packaging
 Pharmaceuticals
 Chemical industries
Typical
application and
characteristics
of surfactants
Characteristics
Detergency Low CMC, good salt and pH stability,
biodegradability, desirable foaming
properties
Emulsification Proper HLB, environmental and
biological (safety) for application
Lubrication Chemical stability, adsorption at
surfaces
Mineral
flotation
Proper adsorption characteristics on
the ore, low cost
Petroleum
recovery
Proper wetting of oil-bearing
formations, micro-emulsion formation
and solubilization properties
Pharmaceuticals Biocompatibility, low toxicity, proper
emulsifying properties

6. PROTEIN
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
 Protein are the building block of the body.
 Chemically it is defined as no. of monomers of amino acid attached together to form a
long chain polymer by peptide linkages.
Amino Acid Structure

7. CLASSIFICATION OF AMINO ACIDS
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY

8. PEPTIDE BOND
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
2 molecules of Amino
acids
Peptide
linkages
Mechanism of Peptide
Formation

9. CLASSIFICATION OF PROTEIN
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
Primary structure
Ex. Insulin
Secondary structure - β-sheetsSecondary structure – α- helix
Ex. RNA

10. CLASSIFICATION OF PROTEIN
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
Tertiary structure
Ex. Keratin
Quaternary structure
Ex. Haemoglobin

11. PROTEIN BASED SURFACTANTS
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
Proteins are by nature amphipathic or amphiphilic molecules; that is, they
contain both a hydrophobic (nonpolar) and a hydrophilic (polar) moiety.
The Maywood Chemical Company introduced commercial protein-based surfactants
(PBS) in the United States in 1937.
Among the commercial PBS, the following trade names have been active: Crotein,
Lexein, Magpon, Polypeptide, Protolate, Sol-U-Teins, and Super Pro.
The contribution of amino acids to the overall hydrophobicity of the protein is
limited.
Hydrophobic modification of protein can be achieved either by chemical or
enzymatic process to enhance the surface activity.

12. SYNTHESIS OF PBS
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
Acylation Modification
 Addition of acyl group to the protein
molecule such as acyl anhydrides, acyl
chlorides
 Fatty acid acylation eg.
myristoylation, palmitoylation or
palmitoleoylation
Enzymatic
Modification
Palmitoylati
on
It is essentially a two-step
process: enzymatic hydrolysis
of a protein and plastein
formation from the hydrolysate
peptides

13. PROTEIN BASED SURFACTANTS
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
Classificat
ion
Amino-Acid Based
Surfactants
Peptide
Based
Surfactants
Amino acid–based surfactants are derived from
simple amino acids or mixed amino acids from
synthesis or protein hydrolysates.
N-
acylglycine
Peptide surfactants are derived from the
condensation of dipeptides or tripeptides and
hydrophobic chains such as fatty acids
Ex. diethanolamides (DEA) of N-lauroyl
dipeptides

14. APPLICATION AND RECENT TRENDS
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
 Acylated proteins exhibit high foaming in both soft and hard water.
Amino acids can penetrate through the hair cuticle into the hair shaft,
drawing in moisture.
 N-alkyl-β-amino-ethoxy acids blended with anionic detergents are good
in reducing skin-irritating effects in detergent applications.
 Cocoyl arginine ethylester (CAE) is the only amino acid–based cationic
surfactant commercially available
 Only two amphoteric surfactants derived from amino acid are known, as
Lauroyl lysine (LL) & Alkyloxy (2-hydroxypropyl) arginine (AA)
 Amino acid–based nonionic surfactants are used either as a co-
emulsifier or as an emollient in skin care and hair care products.
Acylglutamate cholesteryl ester (AGCE) supports for recovery of damaged
skin.

15. WHY DE-OILED CAKE ?
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
Oilseed cake may be defined as a compacted mixture of the meal remaining after
vegetable oil has been extracted from seeds.
Classifi
ed
Expeller
Cake
De-oiled
Cake
Non-edible oilseed
Cake
Edible oilseed
Cake
Application of Oilseed
1. Production of compost
2. Production of bio-pesticide
3. Feeding material for animals
4. Production of enzymes
5. Production of antibiotics
6. Growth supplement for microbes
7. Isolation of proteins and protein hydrolysates
8. Isolation of bio-chemicals
9. Isolation of bioactive compounds
10. Production of bio-ethanol or syngas

16. DISCUSSION
DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
(Source –
http://www.sopa.org/statistics
/)

17. DEPARTMENT OF OIL , FATS & SURFACTANTS TECHNOLOGY
OPEN FOR FURTHER DISCUSSION ……