Modification of Wheat Gluten for Improvement of Binding Capacity with Keratin in Hair

February 2018 in “ Royal Society Open Science ”

Shukun Wang, Danyang Meng, Sisi Wang, Zhong Zhang, Ruijin Yang, Wei Zhao

wheat protein keratin enzymatic hydrolysis cationization Alcalase disulfide bonds isoelectric point short-chain peptides

TLDR Modified wheat protein in shampoo repairs and smooths damaged hair effectively.

The study investigated the modification of wheat gluten to enhance its binding capacity with keratin in hair care products. By using enzymatic hydrolysis and cationization with EDDAC, researchers improved the solubility and binding properties of wheat proteins. The modified proteins, incorporated into a shampoo, demonstrated excellent properties in repairing damaged hair, making it smooth and compact. The quaternized wheat protein hydrolysate (QWPH) significantly enhanced combing properties and weight gain of hair, outperforming other conditioners. The study highlighted QWPH's potential as a natural and effective ingredient for hair care, addressing protein adherence challenges due to isoelectric point differences.

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