本研究是將糊精接上不同之氧乙烯鏈段分子長度 (EO= 0、7、20、30) 改質後再與酪蛋白反應而得到酪蛋白衍生物型界面活性劑，合成產物結構以FT-IR 1H-NMR及元素分析等方法測定以確認其結構。
並測試其基本界面性質，包括表面張力、接觸角、起泡性、乳化能力和穩定性、螢光。所合成之酪蛋白衍生物型界面活性劑具有良好的界面活性，且隨附加到蛋白質分子上氧乙烯鏈長增加，界面活性下降，而最大界面活性是未接上氧乙烯鏈段分子 (EO= 0) 之酪蛋白衍生物型界面活性劑。
酪蛋白衍生物具有較低的起泡性和泡沫穩定性，未接上氧乙烯鏈段分子 (EO=0) 之酪蛋白衍生物型界面活性劑有較窄之粒徑分佈， 接上氧乙烯鏈段分子 (EO=20) 有較好的乳化穩定性。由螢光 (I1/I3) 比值可得未接上氧乙烯鏈段分子 (EO=0) 之酪蛋白衍生物型界面活性劑具有最大的疏水度。合成產物使用於Nylon織物之酸性染料染色，染色過程中呈現促染效果。

In this study，a series of casein derivative surfactants has been prepared by the reaction of casein with modified dextrin that contained various length (EO=0、7、20、30) of oxyethylene. The structure of the final products was confirmed by FT-IR, 1H-NMR and elemental analysis.
The experimental results showed that these surfactants exhibited excellent surface-active properties including surface tension、foaming、contact angle、emulsification ability and stabilized、fluorescence and the increase in (EO) chain length leads to an decrease in the surface activity, while the maximal surface activity is obtained by the none chain lengh of oxyethylene (EO=0).
The casein derivative possessed lowly foaming and foam stabilize, while the narrow distribute particle size is obtained by the none chain lengh of oxyethylene (EO=0), and contained the chain lengh of oxyethylene (EO=20) showed the highly emulsification stabilized, the fluorescence (I1/I3) ratio showed that the maximal hydrophobic is obtained by the none chain lengh of oxyethylene (EO=0).
It was found that the casein derivative surfactants can increase the rate
of Nylon fabric dyeing.

1. Akio Kato, Preparation and Functional, Properties of Protein-
Polysaccharide Conjugates, 115-128.
2. Akio Kato, Biosci. Biotech. Biochem. 56(4): 567-571 (1992).
3. V. Schmitt, C. Cattelet, and F. Leal-Calderon, Langmuir. 20: 46-52 (2004).
4. Weiping Sui, Guilan Song, Guohua Chen, Guiying Xu, Physicochem. Eng. 256: 29-33 (2005).
5. Naofumi Kitabatake, Jean Louis Cuq, and Jean Claude Cheftel, J. Agric. Food Chem. 33: 125-130 (1985).
6. Akio Kato, J. Agric. Food Chem. 41: 540-543 (1993).
7. Yasuko Kato, J. Agric. Food Chem. 37: 1077-1081 (1989).
8. Akio Kato, Yamaguchi University, Yamaguchi 753, Japan July 6 (1989).
9. Yasuko Kato, J. Food Sci. 46: 1835 (1981).
10. Akio Kato, J. Agric. Food Chem. 36: 421-425 (1988).
11. Yasuko Kato, Agric. Biol. Chem. 42(12): 2233~2237 (1978).
12. Margioly Morales, J. Food. Sci. 41 (1976).
13. Soichiro Nakamura, 40: 11 (1992)
14. Loruminia C, J. Agric. Food Chem. 29: 348-354 (1981).
15. C.A. Zittle and J. H. Custer, Purification and some of the properties of as-Casein and k-Casein.
16. Zahurul Haque and Makoto Kito, J. Agric. Food Chem. 31: 1225-1230 (1983).
17. Akio Kato, J. Agric. Food Chem. 39: 1053-1056 (1991).
18. Soichiro Nakamura, J. Agric. Food Chem. 40: 735-739 (1992).
19. Yasuko Kato, Biosci. Biotechnol. Biochem. 63(7): 198-201 (1999).
20.Osamu Hayashida, Biosci. Biotechnol.Biochchem. 62(1): 178-180 (1998).
21. Begum, Biosci. Biotechnol. Biochem. 67(9): 1897-1902 (2003).
22. Soichiro Nakamura, J. Agric. Food Chem. 39: 647-650 (1991).
23. Chemical and conformational changes of ovalbumin due to the maillard reaction, Nagoya University, Chikusaku, Nagoya 464, Japan, Received for Publication February 27 (1979).
24.王鴻榮，“糊精衍生物型界面活性劑之製備及性質研究”，博士論文，台灣科技大學，高分子工程研究所 (2006).
25.于賢恕，“酪蛋白衍生物之合成及其界面活性之研究”，碩士文，台灣科技大學，高分子工程研究所 (2005).
26.趙承琛，界面科學基礎，復文書局，台南，民國70年。
27.王鳳英，界面活性劑的原理與應用，高立圖書有限公司，台北，民國82年。
28.林麗惠，“可分解型界面活性劑之製備及性質研究”，博士論文台灣科技大學，高分子工程研究所 (2006)