A proteinous emulsifier is obtained by reacting an amino acid ester with a hydrophilic protein in the presence of endopeptidase to bind the amino group of the amino acid ester to the carboxyl terminal of a hydrophilic protein decomposition product through an amide bond. This emulsifier has a typical surfactant structure wherein the hydrophobic amino acid ester moiety is bound to the end of the hydrophilic protein moiety. It slightly stimulates skin and shows a strong emulsifying effect and a good moisture retention, thus being extremely suitable as emulsifier for various cosmetic preparations such as creams, milky lotions, etc.
在内肽酶存在下,
氨基酸酯与亲
水性蛋白质反应,使
氨基酸酯的
氨基与亲
水性蛋白质分解产物的羧基末端通过酰胺键结合,从而得到一种蛋白质
乳化剂。 这种
乳化剂具有典型的表面活性剂结构,其中疏
水性
氨基酸酯分子与亲
水性蛋白质分子的末端结合。 它对皮肤有轻微刺激,具有很强的乳化效果和良好的保湿性,因此非常适合用作各种化妆品制剂(如膏霜、乳液等)的
乳化剂。