Patent GB-736584-A (GB)
Title: Improved method for reacting fatty acid chlorides with proteins
Inventor: KEIL HAVARD LAWRENCE
Filed: 1951-02-09
Abstract: A process for treating proteins or hydrolysis products of proteins comprises reacting the said protein or hydrolysis product thereof with an oxidizing agent capable of hydroxylating the free amino groups of the protein or hydrolysis product, and reacting the mixture produced with a fatty acid halide having from 1 to 22 carbon atoms in its hydrocarbon radical.  Oxidizing agents mentioned are hydrogen peroxide, paracetic acid and permonosulphuric acid.  Proteins mentioned include hoofs, hair, horns, blood, meat, soya bean flakes or other vegetable protein and casein and these may be hydrolysed, preferably with aqueous sodium hydroxide and reacted with the oxidizing agent and fatty acid halide.  Preferred fatty acid halides are those having from 12 to 18 carbon atoms in the hydrocarbon radical, particularly the acid chlorides.  In examples cattle hoofs are boiled with aqueous caustic soda and the product is treated successively with hydrogen peroxide and lauryl chloride and dried after the addition of sodium chloride or sodium sulphate and optionally neutralizing with an acid or acid salt (I); in similar processes are used palmityl chloride (II); oleyl chloride (III); stearyl chloride and stearyl iodide (IV); tallow acid chlorides, obtained by splitting tallow into fatty acids and glycerine by steam pressure and treating the acids with phosphorus trichloride, or lauryl chloride and tallow acid chlorides (V); a similar process to (I) is carried out using whole blood instead of hoofs (VI); hair is hydrolysed as in (I) with caustic soda and stearyl chloride is added (VII); soybean flakes are treated by a similar process to (I) (VIII); hydrolysed protein from the steam pressure rendering of lard is treated with aqueous caustic soda and hydrogen peroxide, the reaction product is treated with lauryl chloride and neutralized (IX); and cattle blood is treated with caustic soda and hydrogen peroxide and then stearyl chloride, the product is dried and milled (X).  The products obtained from hydrolysed proteins are detergents (see Group III) or emulsifying agents whilst the products from native proteins are insoluble in water, e.g. glue may be treated to serve as a paint additive or paper size, leather goods may be waterproofed and tennis strings and sausage casings rendered water-resistant.  Fatty acid halides may be reacted with e.g. protein hydrolysates from egg whites and soyabeans for use in dry cake and biscuit mixtures.ALSO:Detergent compositions comprise a product obtained by treating a hydrolysed protein with an oxidizing agent capable of hydroxylating the free amino groups of the hydrolysis product and reacting the mixture produced with a fatty acid halide.  In examples cattle hoofs are boiled with aqueous caustic soda solution and the product is treated successively with hydrogen peroxide and lauryl chloride and dried after the addition of sodium chloride or sulphate and optionally neutralizing with an acid or acid salt (I); similar compositions are prepared using instead of lauryl chloride, palmityl chloride (II); oleyl chloride and adding sodium carbonate or metasilicate or trisodium phosphate to the product (III); stearyl chloride, adding trisodium phosphate to the product (IV), tallow acid chlorides or lauryl chloride and tallow acid chlorides, and adding trisodium phosphate to the product (V); whole blood instead of cattle hoofs is employed in preparing a composition similar to that obtained in (I), (VI); hair is hydrolysed with sodium hydroxide, the product is treated successively with peracetic acid and stearyl chloride, mixed with sodium chloride and dried (VII); a composition similar to that obtained in (I) is prepared from soya bean flakes (VIII); hydrolysed protein from the steam pressure rendering of lard is treated with caustic soda and hydrogen peroxide and then with lauryl chloride after which the product is neutralized with sulphuric acid and dried (IX).ALSO:In lieu of the fats usual in cake and biscuit formulations there are used non-rancidifying foaming products obtained by reacting a protein or hydrolysed protein, e.g. soybean flakes, casein or egg white hydrolysed by means of aqueous sodium hydroxide, with an oxidizing agent capable of hydroxylating the free amino groups, e.g. hydrogen peroxide, peracetic or permonosulphuric acid, and then with a fatty acid halide having 1-22 carbon atoms in the hydrocarbon radical, e.g. lauryl, palmityl, oleyl, stearyl or tallow acid chloride.