Data from: Modification of wheat gluten for improvement of binding capacity with keratin in hair

In this study, enzymatic hydrolysis and cationization with epoxypropyl dodecyl dimethyl ammonium chloride (EDDAC) of wheat protein, an economic protein complex containing great amount of disulfide bonds, were conducted to improve properties such as solubility and disassociation behavior for recovery of the damaged hair when used in shampoo. The optimal conditions for enzymatic hydrolysis were pH 8.2, 55 oC with Alcalase for 60 min. After the selected hydrolysis, the degree of hydrolysis (DH), nitrogen solubility index (NSI), foaming capacity index, foam stability index, emulsifying activity index and emulsion stability index of hydrolysate with 58.71% of short chain peptides (<1000 Da) were 8.81%, 39.07%, 225%, 56.67%, 9.62m2/g and 49.08, respectively. The cationization was followed to raise the isoelectric point of wheat protein hydrolysate from 7.0 to 10.0, which could facilitate the quaternized protein hydrolysate to adhere to the surface of hair at the range of pH 5-6 of hair care products to form more disulfide bonds. The results show the shampoo with quaternized wheat proteins hydrolysate possesses excellent properties in recovering damaged hair, making the surface of hair smooth and compact.本研究以富含大量二硫键的高经济价值蛋白复合物——小麦蛋白为原料，采用酶解工艺结合环氧丙基十二烷基二甲基氯化铵（EDDAC）进行阳离子化改性，以改善其溶解性与解离特性，使其可用于洗发产品以修复受损发丝。酶解的最优工艺条件为：以碱性蛋白酶Alcalase为催化酶，在pH 8.2、55℃下反应60分钟。经该优化工艺酶解后，所得水解物中相对分子质量小于1000 Da的短链肽占比达58.71%，其水解度（DH）、氮溶解指数（NSI）、发泡能力指数、泡沫稳定性指数、乳化活性指数及乳化稳定性指数分别为8.81%、39.07%、225%、56.67%、9.62 m²/g及49.08。随后通过阳离子化改性，将小麦蛋白水解物的等电点从7.0提升至10.0，这一改性可使季铵化蛋白水解物在护发产品的pH 5~6范围内更好地附着于发丝表面，进而形成更多二硫键。研究结果表明，添加季铵化小麦蛋白水解物的洗发产品在修复受损发丝方面表现优异，可使发丝表面更加顺滑紧致。