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

In this study, enzymatic hydrolysis and cationization with epoxypropyldodecyldimethylammonium chloride of wheat protein, an economic protein complex containing great amount of disulfide bonds, were conducted to improve properties such as solubility and disassociation behaviour for recovery of damaged hair when used in shampoo. The optimal conditions for enzymatic hydrolysis were pH 8.2, 55°C with Alcalase for 60 min. After the selected hydrolysis, the degree of hydrolysis, nitrogen solubility index, foaming capacity index, foam stability index, emulsifying activity index and emulsion stability index of hydrolysate with 58.71% of short-chain peptides (less than 1000 Da) were 8.81%, 39.07%, 225%, 56.67%, 9.62 m2 g−1 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 that a 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经济蛋白质复合物——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（epoxypropyldodecyldimethylammonium chloride）进行阳离子化改性，以改善其溶解性与解离行为，使其可用于洗发剂中修复受损发丝。酶解的最优工艺条件为pH 8.2、温度55℃，采用阿尔卡拉酶（Alcalase）酶解60分钟。经优选的酶解工艺处理后，该水解产物中58.71%为分子量小于1000 Da的短链肽，其水解度、氮溶解度指数、发泡能力指数、泡沫稳定性指数、乳化活性指数与乳化稳定性指数分别为8.81%、39.07%、225%、56.67%、9.62 m²·g⁻¹与49.08。后续通过阳离子化改性，将小麦蛋白水解物的等电点从7.0提升至10.0，这一改性可促使季铵化蛋白水解物在护发产品的pH 5~6范围内附着于发丝表面，并形成更多二硫键。研究结果表明，添加季铵化小麦蛋白水解物的洗发剂具备优异的受损发丝修复性能，可使发丝表面光滑致密。