Microwave-assisted Degradation of Poultry Feather to Synthesize Protein-based Surfactant

Poultry feather is hydrolyzed into peptides and amino acids in sub-critical water without any acid or alkali as catalyst under microwave-assisted heating to produce protein-based surfactant. The optimal hydrolysis condition is as follows: temperature 200 °C, time 60 min, and the yield of peptides and amino acids 84.31%. The critical micelle concentration (CMC) and surface tension of the product of peptides and amino acids are 2.6 g/L and 48.2 mN/m. In order to increase lipophilicity, subsequently anionic protein-based surfactant was synthesized by acylation reaction between the hydrolysis product of peptides and amino acidsand oleoyl chloride. The CMC and surface tension decreased greatly with linkage with oleoyl. The synthesized anionic surfactant with weight ratios of 10% (wt.%) hydrolysis liquid/oleoyl chloride of 3:1, 4.5:1 and 6:1 are 0.5, 0.7 and 0.8 g/L and corresponding surface tension are 30.1, 34.0 and 35.7mN/m.