Green Synthesis and Surface Properties of Acyl Glycine Surfactants Derived from Vegetable Oils

Oils from coconut, peanut, and soybean were reacted as acyl donors with sodium glycinate to synthesize acyl glycine surfactants. From these three oils a series of acyl glycines with different acyl chain lengths was obtained. The proportion of each component was consistent with the composition of fatty acids derived from the three vegetable oils. The surface properties of the corresponding sodium salts were determined. Sodium cocoyl glycinate, the sodium salt of acyl glycine from peanut oil, and the sodium salt of acyl glycine from soybean oil reduced the surface tension of water to 33.1, 31.6, and 33.4 mN . m(-1), respectively, at corresponding critical micelle concentrations of 0.21, 0.057, and 0.05 mmol . L-1. The three acyl glycine surfactants exhibited favorable foam properties, good detergency, and good emulsifying properties.