2011
DOI: 10.1007/s11743-011-1283-2
|View full text |Cite
|
Sign up to set email alerts
|

Green Production of Anionic Surfactant Obtained from Pea Protein

Abstract: To link to this article: DOI:10.1007/S11743-011-1283-

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1

Citation Types

1
15
0

Year Published

2013
2013
2024
2024

Publication Types

Select...
9

Relationship

0
9

Authors

Journals

citations
Cited by 19 publications
(18 citation statements)
references
References 36 publications
1
15
0
Order By: Relevance
“…For example, chemical modifications such as phosphorylation through dry heating in the presence of pyrophosphate (Hayashi et al, 2009), acylation (Rondel et al, 2011), acetylation and succinylation (Lin & Chen, 2006;Lin & Chen, 0000) Review on industrial chemicals, materials and energy 7…”
Section: Conversion Into Surfactants and Firefighting Foamsmentioning
confidence: 99%
“…For example, chemical modifications such as phosphorylation through dry heating in the presence of pyrophosphate (Hayashi et al, 2009), acylation (Rondel et al, 2011), acetylation and succinylation (Lin & Chen, 2006;Lin & Chen, 0000) Review on industrial chemicals, materials and energy 7…”
Section: Conversion Into Surfactants and Firefighting Foamsmentioning
confidence: 99%
“…Foaming properties of surfactants prepared from peptides obtained by the enzymatic hydrolysis of rapeseed were found to be better for C12-than for C10-acylated derivatives [33]. Similarly, for anionic surfactants obtained from pea protein, the best foaming capacity was also reported for the C12-acylated mixture [34].…”
Section: Foaming Propertiesmentioning
confidence: 81%
“…Therefore, the focus on finding natural and nontoxic types of corrosion inhibitors is considered desirable and of great importance. Some conventional surfactants have been replaced by surfactants derived from natural oils such as cashew nut shell oil [14], Gliricidia sepium [15], pea protein [16], and vegetable oil [17]. These surfactants are characterized by their extreme tendency towards biodegradation, which means the degradation of organic compounds using microorganisms to produce compounds of low molecular weight, such as alcohols and short-chain fatty acids.…”
Section: Introductionmentioning
confidence: 99%