Surfactant composition with a reduction of surface tension, interfacial tension, and critical micelle concentration using a protein-based surfactant synergist
Surfactant-containing compositions are described which include a protein component that has the effect of improving the surface-active properties of the surfactants contained in the compositions. The surfactant-containing compositions having the protein component demonstrate significantly lower critical micelle concentrations (CMC), reduced surface tensions, and reduced interfacial tensions than do comparable compositions having no protein component. In addition, the surfactant-containing compositions having the protein component has the effect of converting greasy waste contaminants to surface active materials.
1. A surfactant composition comprising: a surfactant package of one or more surfactants, at least one of said one or more surfactants comprising an anionic surfactant, and a protein component having a concentration sufficient to substantially increase the surface activity of the one or more surfactants relative to the surface activity of the one or more surfactants in the absence of the protein component, wherein the anionic surfactant is selected from fatty acid alkylolamide sulfosuccinate, sodium lauryl sulfate, sodium lauryl ether sulfate, and alkyl benzene sulfonate; and wherein the protein component comprises a mixture of multiple intracellular proteins, at least a portion of the mixture includes yeast polypeptides obtained from a yeast fermentation process and yeast heat shock proteins resulting from subjecting a mixture obtained from the yeast fermentation process to heat stress.
2. The surfactant composition of claim 1 , wherein the protein component comprises a composition of proteins having molecular weights of between about 5,000 and about 30,000 Daltons.
3. The surfactant composition of claim 1 , wherein the yeast fermentation process is conducted under aerobic conditions.
4. The surfactant composition of claim 1 , wherein the yeast fermentation process includes disrupting the cellular structure of a plurality of yeast cells to release intracellular proteins into the fermentation product.
5. The surfactant composition of claim 1 , further comprising a neutralizer.
6. The surfactant composition of claim 5 , wherein the neutralizer comprises one or more of monoethanolamine (MEA), diethanolamine (DEA), or triethanolamine (TEA).
7. The surfactant composition of claim 1 , further comprising a hydrotropic agent.
8. The surfactant composition of claim 7 , wherein the hydrotropic agent comprises ethanol.
9. The surfactant composition of claim 1 , further comprising a protein stabilizer.
10. The surfactant composition of claim 9 , wherein the protein stabilizer comprises one or more of propylene glycol or borax.
11. The surfactant composition of claim 1 , wherein the mixture of multiple intracellular proteins comprises the product of a fermentation of a plurality of yeast cells in the presence of a nutrient source.
12. The surfactant composition of claim 11 , wherein the nutrient source comprises a sugar.
13. The surfactant composition of claim 12 , wherein the nutrient source further comprises one or more of diastatic malt, diammonium phosphate, magnesium sulfate, ammonium sulfate zinc sulfate, and ammonia.
14. The surfactant composition of claim 11 , wherein the plurality of yeast cells comprises one or more of saccharomyces cerevisiae, kluyveromyces marxianus, kluyveromyces lactis, candida utilis, zygosaccharomyces, pichia , or hansanula.
15. The surfactant composition of claim 11 , wherein the plurality of yeast cells comprises saccharomyces cerevisiae.