Abstract
Protein denaturation was investigated to establish an “in vitro” evaluation method of surfactants in connection with their “in vivo” irritation potency to human skin. Eventually a new method with simplicity and high reproducibility was established by using quantitative analysis with gel-per-meation chromatography (GPC). The protein denaturing potency of the commercially available surfactants was measured by using the developed method. Synergistic reduction in protein denaturation was observed in the mixed systems of anionic and amphoteric surfactants. The synergistic reduction was explained in terms of the physico-chemical properties of the mixed surfactants.
The mechanism was considered to be possibly due to the formation of hydrophobic complexes between the anionic and amphoteric surfactants.
