DE19505005C2 - Cationized vegetable protein surfactants - Google Patents

Description

Field of the invention

The invention relates to cationized protein hydrolysates based on wheat and / or pea protein, a process for their preparation by defined enzymatic degradation of the starting proteins and subsequent quaternization of the hydrolysates and the use of the substances for the production of surfactants.

State of the art

Degradation products of polypeptides, so-called protein hydrolysates, have long been known. Although they do not have detergent properties due to the lack of a lipophilic group they become because of their dispersing properties and their dermatological compatibility anionic surfactants favorably influenced by interaction with the protein molecules of the skin, used in a variety of surfactants. Reviews can be found here for example, by A.Domsch et al. in doctor Kosmetol. 13, 524 (1983), G. Schuster et al. in Cosmet. Toil., 99, 12 (1984) and H. Lindner in Parfum. Cosmet., 66, 85 (1985).

Also cationized protein surfactants based on animal collagen or keratin, but also based of soy and wheat protein are known [cf. Company publication "Cosmetic Ingredients & Ideas", Brroks Industries Inc., Issue # 14, (1994)] and are predominantly used in hair cosmetics set. Here, however, there is the disadvantage that the products are often discolored dark, in aqueous Lö are not sufficiently stable in storage and prone to clouding and also with regard to their matological compatibility are not fully satisfactory. Finally, there is a need for Pro products with improved antistatic and scavenging properties.

The object of the invention has thus been to provide new cationized protein surfactants to provide, which are free from the disadvantages described above an improved color quality and Storage stability, a comparatively higher dermatological compatibility and finally have improved performance characteristics.  

Description of the invention

The invention relates to cationized vegetable protein hydrolysates obtained by Wheat and / or pea protein

• (a) first at a pH in the range of 8 to 10 with proteinases and then
• (b) hydrolyzed at a pH in the range of 6 to 7 with peptidases, and finally
• (c) reacting the resulting hydrolyzate with quaternary ammonium salts.

Surprisingly, it has been found that the quaternization of protein hydrolysates based on Wheat and / or pea protein leads to cationic surfactants that are not only particularly light-colored, but also pronounced ocular mucosa are compatible. The new cationic surfactants are further stable in aqueous solution, d. H. Do not tarnish even during prolonged storage and reject also has a higher avivating effect on comparable products based on collagen.

Another object of the invention relates to a process for the preparation of cationized Pflanzenli protein hydrolysates, which include wheat and / or pea protein

• (a) first at a pH in the range of 8 to 10 with proteinases and then
• (b) hydrolyzed at a pH in the range of 6 to 7 with peptidases, and finally
• (c) reacting the resulting hydrolyzate with quaternary ammonium salts.

Vegetable protein hydrolysates

The vegetable protein hydrolysates are degradation products of wheat and / or pea protein, which be cleaved by acid, alkaline and / or enzymatic hydrolysis and then by a average molecular weight in the range of 600 to 4000, preferably 2000 to 3500 have.

Proteinases and peptidases

Proteinases and peptidases belong to the group of proteases, ie enzymes, which are hydrolytic Catalyze cleavage of the peptide bond and therefore belong systematically to the hydrolases. Proteinases, also referred to as endoproteases or endopeptidases, cleave peptide bin tions inside the protein. They are to be distinguished from the (exo-) peptidases, which are a degradation effect on the amino or carboxyl group. Typical examples for the purposes of the invention Suitable proteinases are the commercially available serine proteinases (EC 3.4.21),  Cysteine or thiol proteinases (EC 3.4.22), acidic proteinases of the aspartate or Carboxyproteinases (EC 3.4.23) as well as subordinate metalloproteinases (EC 3.4.24). Examples suitable serine proteinases include chymotrypsin, elastase, kallikrein, plasmin, trypsin, thrombin and subtilisin. Suitable peptidases include, for example, the α-aminoacylpeptide Hydrolases or aminopeptidases (EC 3.4.11), which at the end of the polypeptide single amino acids replace the dipeptide hydrolases or dipeptidases (EC 3.4.13), the dipeptides to amino acids hydrolyze, the dipeptidyl-peptide hydrolases or dipeptidyl peptidases (EC 3.4.14), the Aminostän release dipeptides of a polypeptide peptidyl dipeptide hydrolases or dipeptidylcarboxy-pep tidases (EC 3.4.15) that separate single amino acids of the carboxy terminus, carboxypeptidases (EC 3.4.16 - 3.4.18) and omega peptidases (EC 3.4.19), the modified amino acids of both Cleave off the end of the polypeptide. The amount of proteinases or peptidases used is per se not critical, but should in each case in the range of 0.1 to 5, preferably 0.5 to 2 wt .-% - related on the starting materials - lie.

adsorbents

To remove traces of unwanted colorants, it has proven to be advantageous the protein-containing starting materials enter into the hydrolysis together with suitable adsorbents put. As adsorbents, for example, silica gels, aluminum oxides and preferably Activated carbons into consideration, in amounts of 0.1 to 15, preferably 1 to 5 wt .-% - based on the Nitrogen content of protein-containing starting materials - can be used.

Carrying out the hydrolysis process

To carry out the enzymatic hydrolysis, an aqueous suspension of the proteinaceous Starting material optionally together with the adsorbents as described above in wech selnden pH values over a period of 1 to 24 h in the optimum temperature of the used Proteinases and peptidases below 70 and preferably below 60 ° C, for example degraded at 30 to 55 ° C. Following the hydrolysis, it is recommended that the pH in the acidic Range, for example, to pH = 3 to 4 to move. If the digestion in the presence of Calcium oxide or calcium hydroxide carried out as a base, calcium peptides formed by the Residue must be filtered off. If the alkali peptides are desired, it is recommended that the Cal ciumpeptide with soda or potash solution to treat and the sparingly soluble calcium carbonate then separate. It is also possible to use the calcium in the form of calcium sulfate or Precipitate calcium oxalate. The separation of the sparingly soluble salts is preferably carried out in the presence filter aids via filter suction or filter presses. There are aqueous vegetable protein hydro  obtained lysate solutions, as needed, for example, using falling-stream evaporators on can be concentrated. The available hydrolysates have an average molecular weight in the range of 100 to 30,000, preferably 100 to 10,000 and especially 2000 to 5,000 and a solids content of about 5 to 50 wt .-%.

Quaternary ammonium salts

The cationization of vegetable protein hydrolysates takes place between the free amino and / or Carboxyl groups of the oligopeptide and a halogen group of the quaternary ammonium used salts, whereby hydrogen halide is split off. The preferably used quaternary ammo Niumsalze follow the formula (I),

in the R¹ is an alkyl and / or alkenyl radical having 1 to 22 carbon atoms, R² and R³ are independently each other for an alkyl radical having 1 to 4 carbon atoms, Z is an optionally hy Droxy-substituted alkylene radical and X and Hal independently represent chlorine or bromine. In a particular embodiment of the invention, the quaternary ammonium salts used are N, N-dime ethyl N- (n-alkyl) -N- (2-hydroxy-3-chloro-n-propyl) ammonium halides and in particular N, N-dimethyl N- (n-dodecyl) -N- (2-hydroxy-3-chloro-n-propyl) ammonium chloride.

Preparation of the cationized protein surfactants

The reaction between the protein hydrolyzates and the quaternary ammonium salts takes place as already mentioned with elimination of hydrogen halide instead and is catalyzed by alkali metal bases. The choice of these bases is not critical per se, but are preferably concentrated aqueous Solutions of sodium or potassium hydroxide used. The pH during the reaction is therefore, preferably in the range of 8 to 12 and especially around 10. It has proved to be advantageous proved to choose the molar ratios so that a 1 mol of a protein hydrolyzate, having on average p moles of peptide units, p / 10 to p / 100 moles, and preferably p / 20 to p / 50 moles Quaternary ammonium salts omitted. In other words, this means that to a 1 mole of a Protein hydrolyzate having an average of 100 peptide units (p = 100), 1 to 10 moles (p / 100 to p / 10) and preferably 2 to 5 (p / 50 to p / 20) quaternary ammonium salts are used. The implementation usually takes place at a temperature in the range of 20 to 90, preferably 40 to 60 ° C instead; the  Reaction time is typically 1 to 24 and especially 4 to 12 hours. It has proven to be beneficial proved to adjust the final product by the addition of mineral acid to a neutral pH and in the usual way, so for example by the addition of pHB esters against microbial infestation stabilize.

Industrial Applicability

The cationized wheat and pea protein hydrolysates according to the invention are pronounced light-colored, have excellent antistatic and hair-revitalizing properties and are off dermatological view significantly more compatible than comparable products based on animal col lagens. Another object of the invention therefore relates to their use for the production of surfactants, especially those for hair and body care.

Skin and hair care products

The skin and hair products can be added in minor amounts, with the other content contain compatible surfactants. Typical examples are fatty alcohol polyglycol ether sulfates, mono glyceride sulfates, ether carboxylic acids, mono- and / or dialkyl sulfosuccinates, fatty acid isethionates, fat acid dysarcosinates, fatty acid taurides, alkyl and / or alkenyl oligoglucosides, fatty acid N-alkyl poly Hydroxyalkylamide, Alkylamidobetaine and / or protein hydrolysates or their condensates with fat acids on an animal or preferably vegetable basis. Particularly preferred are kos metic agents containing the cationized wheat or pea protein surfactants together with alkyl oligoglucosides and / or fatty acid N-methylglucamiden included. The mixing ratio can there at 10:90 to 90:10, preferably 25:75 to 75:25 and especially 40:60 to 60:40. Furthermore, it is of course possible, the cationized vegetable Pro invention tain surfactants with other known cationic surfactants, for example, typical quaternary Ammonium salts such as dimethyldistearylammonium chloride or benzyltrimethylammonium chloride and quaternized fatty acid triethanolammonium salts ("esterquats") and known esterquat / fat mix alcohol compounds.

Skin care products, such as creams, lotions and the like, usually have - in addition to those already surfactants - a content of oil bodies, emulsifiers, fats and waxes, stabilizers as well as superfatting agents, thickeners, biogenic agents, film formers, Konser vierungsmitteln, dyes and fragrances. Hair care products, such as hair shampoos, hair Lotions, bubble baths and the like, as other auxiliaries and additives - in addition to the already  surfactants mentioned - emulsifiers, superfatting agents, thickeners, biogenic agents, film artists, preservatives, dyes and fragrances.

Guerbet alcohols based on fatty alcohols with 6 to 18, for example, are used as the oil body preferably 8 to 10 carbon atoms, esters of linear C₆-C₂₀ fatty acids with linear C₆- C₂₀-fat alcohols, esters of branched C₆-C₁₃ carboxylic acids with linear C₁₆-C₁₈ fatty alcohols, esters of linear C₁₀-C₁₈ fatty acids with branched alcohols, in particular 2-ethylhexanol, esters of linea ren and / or branched fatty acids with dihydric alcohols and / or Guerbet alcohols, triglyce Ride based on C₆-C₁₀ fatty acids, vegetable oils, branched primary alcohols, substituted cyclo Hexanes, Guerbetcarbonate and / or dialkyl ethers into consideration. As emulsifiers come both be knew W / O and O / W emulsifiers such as, for example, hydrogenated and ethoxylated castor oil, Polyglycerin fatty acid esters or Polyglycerinpolyricinoleates in question. Typical examples of fats are Glycerides, as waxes come u. a. Beeswax, paraffin wax or microwaxes optionally in Combination with hydrophilic waxes, e.g. As cetylstearyl alcohol in question. As stabilizers can Metal salts of fatty acids such. As magnesium, aluminum and / or zinc stearate. As superfatting agents, substances such as polyethoxylated lanolin derivatives, Leci thinderivatives, polyol fatty acid esters, monoglycerides and fatty acid alkanolamides, wherein the latter simultaneously serve as foam stabilizers. Suitable thickening agents are included For example, polysaccharides, especially xanthan gum, guar guar, agar-agar, alginates and tyloses, Carboxymethyl cellulose and hydroxyethyl cellulose, and also higher molecular weight polyethylene glycol mono- and diesters of fatty acids, polyacrylates, polyvinyl alcohol and polyvinylpyrrolidone, surfactants as in For example, fatty alcohol ethoxylates with narrow homolog distribution or Alkyloligoglucoside and Electrolytes such as table salt and ammonium chloride. Among biogenic agents are, for example Plant extracts and vitamin complexes to understand. Common film makers are for example Chitosan, microcrystalline chitosan, quaternized chitosan, polyvinyl pyrrolidone, vinyl pyrrolidone vinyl acetate copolymers, polymers of the acrylic acid series, quaternary cellulose derivatives, collagen, Hya Luronic acid or its salts and similar compounds. As preservatives are suitable for example, phenoxyethanol, formaldehyde solution, parabens, pentanediol or sorbic acid. As Perl gloss agents include, for example, glycol distearic acid esters such as ethylene glycol distearate, but also Fatty acid monoglycol esters. As dyes, those suitable for cosmetic purposes and approved substances such as those described in the publication "Kosme Tische Färbemittel "of the Dye Commission of the Deutsche Forschungsgemeinschaft, publ fentlicht compiled by Verlag Chemie, Weinheim, 1984, pp. 81-106. These dyes are usually in concentrations of 0.001 to 0.1 wt .-%, based on the total Mi used. The total proportion of auxiliaries and additives may be 1 to 50, preferably 5 to 40 Wt .-% and the non-aqueous portion ("active substance content") 20 to 80, preferably 30 to 70 wt .-% - in terms of resources - amount. The preparation of the agent can in a conventional manner, d. H.  for example, by hot, cold, hot-hot / cold or PIT emulsification. This is it it is a purely mechanical process, a chemical reaction does not take place.  

Preparation of cationized wheat protein hydrolyzate. In a 1 m³ stirred tank with reflux 390 kg of wheat protein hydrolyzate produced according to the invention were initially charged to a cooler temperature of 60 ° C. heated and adjusted to a pH of 10 with 20 wt .-% sodium hydroxide solution. Within 1 178 kg of N, N-dimethyl-N-dodecyl-N- (2-hydroxy-3-chloro-n-propyl) -ammoniumchlor-id were metered. The reaction mixture was stirred for 4 h at 55 ° C, cooled to room temperature and a further 12 h touched. Finally, the batch was adjusted to a pHB by addition of 32% by weight hydrochloric acid of 6.5 and preserved with pHB methyl / ethyl ester.  

Dermatological compatibility

The dermatological compatibility of cationized protein surfactants of plant or animal origin was assessed by studies on the chorionallantoic membrane of the incubated chicken egg (HET-CAM). In this test, which is a model for the ocular mucosa compatibility of a substance, the cytotoxicity is determined. For the implementation cf. F. Bartnik et. al. in soap oils-fats-waxes, 114, 41 (1988). The measurements were carried out against a standard (C _12/18 coconut _fatty alcohol + 8EO-ether sulfate Na / Mg salt) in 5% by weight aqueous solution. The results are summarized in Table 1 (percentages as wt .-%)

Table 1

Results HET-CAM test

The example and the comparative experiments show that the cationized wheat protein hydrolysates prepared in accordance with the invention have an advantage over both animal collagen based comparison products as well as other vegetable protein hydrolysates improved dermatological compatibility be sit. Example formulations can be found below. The composition is according to INCl Nomenclature, all figures are by weight, water and preservative ad 100.

Hair Conditioner (I) Hexadecyl Polyglucose (and) Hexadecyl Alcohol 4.0 Hydrolyzed keratin 2.3 Coco Glucosides 2.0 Cationic wheat protein hydrolyzate 1.0 Polyglyceyl-3 isostearate 1.0 Decyl Oleate 1.0 Glyceryl stearate 0.5 Hair Conditioner (II) @ Cetearyl Alcohol 2.5 Cationic wheat protein hydrolyzate 1.0 Dicaprylyl ether 1.0 Ceteareth-20 0.8 Glyceryl stearate 0.5 Hair Conditioner (III) @ Cetearyl Alcohol 2.5 Cationic wheat protein hydrolyzate 1.0 octyldodecanol 1.0 Ceteareth-20 0.8 Glyceryl stearate 0.5 Hair Conditioner (IV) @ Cetearyl Alcohol 2.5 Hydrolyzed collagen 2.0 Cationic wheat protein hydrolyzate 1.0 Polyglyceryl-3 diisostearate 1.0 Decyl Oleate 1.0 Ceteareth-20 0.8 Glyceryl stearate 0.5 Leave-on Hair Rinse @ Polyacrylates (and) laureth-2 (and) paraffin oil 3.0 Hydrolyzed collagen 2.0 Cationic wheat protein hydrolyzate 0.8 Coco Glucosides 0.5 Oleyl erucate 0.5 Tocopherol acetates 0.2 ethanol 10.0 Glycerol (86%) 5.0   Hair Conditioner (I) @ Cetearyl Alcohol 3.0 Soy sterol 1.0 Cationic wheat protein hydrolyzate 1.0 Ceteareth-20 0.8 Glyceryl stearate 0.5 Hair Conditioner (II) @ Cetearyl Alcohol 2.5 Cationic wheat protein hydrolyzate 1.5 Ceteareth-20 1.0 Soda Sterol 1.0 octyldodecanol 1.0 Glyceryl Sterates 1.0 Shower room (I) @ Sodium Laureth Sulfate 38.0 Coco Glucosides 7.0 Glyceryl Laurate (and) Potassium Cocoyl Hydrolyzed Collagen 3.0 Laureth-2 3.0 Cationic wheat protein hydrolyzate 0.5 Shower bath (II) @ Sodium Laureth Sulfate 38.0 Coco Glucosides 7.0 Glycol distearate (and) laureth-4 (and) cocoamidopropyl betaine 3.0 Laureth-2 (NRE) 3.0 Glyceryl Laurate (and) Potassium Cocoyl Hydrolyzed Collagen 2.0 Cationic wheat protein hydrolyzate 0.5 NaCl 1.5 shower gel @ Sodium Laureth Sulfate 25.0 Disodium Laureth Sulfosuccinate 10.0 Cocamidopropyl betaines 10.0 Coco Glucosides 6.0 Glycol distearate (and) laureth-4 (and) cocamidopropyl betaine 5.0 Glyceryl Laurate (and) Potassium Cocoyl Hydrolyzed Collagen 4.0 Propylene Glycol (and) PEG-55 Propylene Glycol Oleate 1.5 PEG-7 glyceryl cocoate 1.0 Laureth-2 1.0 Cationic wheat protein hydrolyzate 0.5 Waschlotion @ Coco Glucosides (and) Sodium Laureth Sulfate 16.0 Glycol distearate (and) laureth-4 (and) cocamidopropyl betaine 5.0 Cationic wheat protein hydrolyzate 0.5 NaCl 1.5   Shower bath "Two-in-one" (I) @ Sodium Laureth Sulfate 20.0 Cocamidopropyl betaines 20.0 Coco Glucosides 5.0 Hydrolyzed collagen 1.0 Cationic wheat protein hydrolyzate 1.0 Glycol distearate (and) laureth-4 (and) cocamidopropyl betaine 5.0 Sodium styrene / acrylate copolymer 2.0 Laureth-2 (NRE) 0.6 Shower bath "Two-in-one" (II) @ Sodium Laureth Sulfate 20.0 Cocamidopropyl betaines 20.0 Coco Glucosides 5.0 Cationic wheat protein hydrolyzate 1.5 Glycol distearate (and) laureth-4 (and) cocamidopropyl betaine 3.0 PEG-7 glyceryl cocoate 0.2 Sodium styrene / acrylate copolymer 1.0 Laureth-2 (NRE) 0.6 Glycerin (86% by weight) 5.0 Shower bath "Two-in-one" (III) @ Sodium Laureth Sulfate 12.4 Lauryl Glucosides 4.0 Cationic wheat protein hydrolyzate 4.0 Glycol distearate (and) laureth-4 (and) cocamidopropyl betaine 4.0 panthenol 1.0 Shower bath and emulsion "Two-in-one" @ Coco Glucosides (and) Sodium Laureth Sulfate 40.0 Ceteareth-20 1.0 octyldodecanol 3.0 Polyglyceryl-2-PEG-4 copolymer 4.0 Sodium styrene / acrylate copolymer 1.0 Cationic wheat protein hydrolyzate 1.0 perfume oil 0.5 Shampoo (I) @ Sodium Laureth Sulfate 25.0 Coco Glucosides 5.0 Cocamidopropyl betaines 8.0 Cationic wheat protein hydrolyzate 3.0 Laureth-2 (NRE) 1.5 PPG-2-Ceteareth-9 1.0 perfume oil 5.0   Shampoo (II) @ Sodium Laureth Sulfate 11.0 Disodium Laureth Sulfosuccinate 7.0 Coco Glucosides 4.0 Cationic wheat protein hydrolyzate 1.0 Hydrolyzed collagen 2.0 NaCl 1.6 Shampoo (III) @ Coco Glucosides (and) Sodium Laureth Sulfate 16.0 Cationic wheat protein hydrolyzate 2.0 NaCl 2.0 Shampoo (IV) @ Coco Glucosides (and) Sodium Laureth Sulfate 17.0 Hydrolyzed collagen 2.0 Cationic wheat protein hydrolyzate 2.0 Glycerin (86% by weight) 1.0 Triethyleneglycol Distearate (and) Sodium Laureth Sulfate 3.0 NaCl 2.2 Shampoo (V) @ Sodium Laureth Sulfate 11.0 Coco Glucosides 6.0 Hydrolyzed collagen 2.0 Cationic wheat protein hydrolyzate 2.0 Triethyleneglycol Distearate (and) Sodium Laureth Sulfate 3.0 NaCl 3.0 Shampoo (VI) @ Ammonium Laureth Sulfate 23.0 Coco Glucosides 4.0 Cocamidopropyl betaines 7.0 Cationic wheat protein hydrolyzate 2.0 Hydrogenated Tallow Glycerides (and) Potassium Cocoyl Hydrolyzed Collagen 5.0 Glyceryl laurate 1.0 NaCl 3.0 Bubble bath (I) @ Coco Glucosides (and) Sodium Laureth Sulfate 22.0 Cocamidopropyl betaines 15.0 Cationic wheat protein hydrolyzate 3.0 PEG-7 glyceryl cocoate 2.0 Glycol distearate (and) laureth-4 (and) cocamidopropyl betaine 5.0   Bubble bath II @ Sodium Laureth Sulfate 30.0 Cocamidopropyl betaines 10.0 Coco Glucosides 10.0 Glyceryl Laurate (and) Potassium Cocoyl Hydrolyzed Collagen 4.0 Cationic wheat protein hydrolyzate 2.0 Hydrolyzed Wheat Protein 0.5 Bubble bath (III) @ balm oil 5.0 PPG-7-Ceteareth-9 15.0 Coco Glucosides 30.0 Cocamidopropyl betaines 10.0 Cationic wheat protein hydrolyzate 4.0 Propylene Glycol (and) PEG-55 Propylene Glycol Oleate 3.8 Laureth-2 (NRE) 1.5 Bubble bath (IV) @ Coco Glucosides (and) Sodium Laureth Sulfate 22.0 Cocamidopropyl betaines 15.0 Cationic wheat protein hydrolyzate 2.0 PEG-7 glyceryl cocoate 2.0 Glycol distearate (and) laureth-4 (and) cocamidopropyl betaine 5.0 foam bath @ Sodium Laureth Sulfate 25.0 Coco Glucosides 20.0 Cocamidopropyl betaines 20.0 Cationic wheat protein hydrolyzate 5.0 PEG-7 glyceryl cocoate 5.0 Hydrolyzed collagen 2.0 PEG-60 Hydrogenated Castor Oil 5.0 Citric acids (50% by weight) 0.5 Soft cream @ Glyceryl stearate (and) ceteareth-12/20 (and) cetearyl alcohol (and) cetyl palmitate 5.0 Decyl Oleate 3.0 Cetearyl Isononanoate 3.0 Glycerin (86% by weight) 3.0 Cationic wheat protein hydrolyzate 40.0 moisturizing emulsion @ Glyceryl stearate (and) ceteareth-12/20 (and) cetearyl alcohol (and) cetyl palmitate 5.0 Decyl Oleate 3.0 Cetearyl Isononanoate 3.0 Glycerin (86% by weight) 3.0 Cationic wheat protein hydrolyzate 60.0   night cream @ Polyglyceryl-3 diisostearate 4.0 Glyceryl Oleate 2.0 beeswax 7.0 Dicaprylyl ether 5.0 octyldodecanol 10.0 Coco Caprylate Caprate 5.0 Glycerin (86% by weight) 5.0 magnesium sulfate 1.0 Cationic wheat protein hydrolyzate 5.0

Claims (8)

1. Cationized vegetable protein hydrolysates, obtainable by the fact that wheat and / or Erb senprotein

• (a) first at a pH in the range of 8 to 10 with proteinases and then
• (b) hydrolyzed at a pH in the range of 6 to 7 with peptidases, and finally
• (c) reacting the resulting hydrolyzate with quaternary ammonium salts.

2. A process for producing cationized vegetable protein hydrolysates, which comprises wheat and / or pea protein

• (a) first at a pH in the range of 8 to 10 with proteinases and then
• (b) hydrolyzed at a pH in the range of 6 to 7 with peptidases, and finally
• (c) reacting the resulting hydrolyzate with quaternary ammonium salts.

3. The method according to claim 2, characterized in that the hydrolysis in the presence of Activated carbon performs. 4. Process according to Claims 2 and 3, characterized in that quaternary ammonium salts of the formula (I) are used, in which R¹ is an alkyl and / or alkenyl radical having 1 to 22 carbon atoms, R² and R³ independently of one another are an alkyl radical having 1 to 4 carbon atoms, Z is an optionally hydroxy-substituted alkylene radical and X and Hal independently of one another are chlorine or bromine. 5. Process according to Claims 2 to 4, characterized in that the quaternary ammo N, N-dimethyl-N- (n-alkyl) -N- (2-hydroxy-3-chloro-n-propyl) -ammoniumhalo-genides. 6. Process according to claims 2 to 5, characterized in that one to 1 mole of protein hydrolyzed with on average p moles of peptide units, p / 10 to p / 100 moles of quaternary ammonium salts puts. 7. Use of the cationized vegetable protein hydrolysates according to claim 1 for the preparation of surfactants. 8. Use of cationized vegetable protein hydrolysates according to claim 1 for the preparation of skin and hair care products.