How many hydrolysed proteins have been tested in shampoo? I can immediately think of several: keratin, wheat, rice, soya, oats. I tried making hydrolysed oatmeal myself and was very happy with the result.
But what about other proteins? EG gram flour, millet flour, there must be a whole catalogue of grains from different countries that could be tried.
The thing is, it is beginning to look to me as if you can add a lot of organic material to a shampoo and the results can be very impressive. Softness and shine are markedly improved.
I think I will set about obtaining a good variety of grains, hydrolyse them, and see if I can begin some basic research on the topic.
First of all though. By weight, raw oats are 66% carbohydrates, 17% protein, 7% fat and 11% fiber. So why are we saying “hydrolysed protein”? What happens to the carbs (if anything) during hydrolysis? At the very least, adding “hydrolysed oat protein” probably means adding 66% carbs and 11% fiber as well. Not to mention the fat.