Microwave-Alkali Treatment of Chicken Feathers for Protein Hydrolysate Production

Lee, Yen Sze; Phang, Lai Yee; Ahmad, Siti Aqlima; Ooi, Peck Toung

doi:10.1007/s12649-016-9483-7

Cited by 48 publications

(25 citation statements)

References 17 publications

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“…Therefore, keratin is quite stable with high mechanical strength [10]. Chicken feathers are degraded mainly by physical methods (pressurized hydrolysis, and puffing) and chemical methods (acid and alkali) [11–13]. However, these methods have limitations such as high energy consumption during the production process and substantial of damage to the products [14].…”

Section: Introductionmentioning

confidence: 99%

Effective biodegradation of chicken feather waste by co-cultivation of keratinase producing strains

et al. 2019

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Background Chicken feather, a byproduct of poultry-processing industries, are considered a potential high-quality protein supplement owing to their crude protein content of more than 85%. Nonetheless, chicken feathers have been classified as waste because of the lack of effective recycling methods. In our previous studies, Bacillus licheniformis BBE11-1 and Stenotrophomonas maltophilia BBE11-1 have been shown to have feather-degrading capabilities in the qualitative phase. To efficiently recycle chicken feather waste, in this study, we investigated the characteristics of feather degradation by B. licheniformis BBE11-1 and S. maltophilia BBE11-1. In addition, in an analysis of the respective advantages of the two degradation systems, cocultivation was found to improve the efficiency of chicken feather waste degradation. Results B. licheniformis BBE11-1 and S. maltophilia BBE11-1 were used to degrade 50 g/L chicken feather waste in batches, and the degradation rates were 35.4% and 22.8% in 96 h, respectively. The degradation rate of the coculture system reached 55.2% because of higher keratinase and protease activities. Furthermore, cocultivation was conducted in a 3 L fermenter by integrating dissolved oxygen control and a two-stage temperature control strategy. Thus, the degradation rate was greatly increased to 81.8%, and the conversion rate was 70.0% in 48 h. The hydrolysates exhibited antioxidant activity and contained large quantities of amino acids (895.89 mg/L) and soluble peptides. Conclusions Cocultivation of B. licheniformis BBE11-1 and S. maltophilia BBE11-1 can efficiently degrade 50 g/L chicken feather waste and produce large amounts of amino acids and antioxidant substances at a conversion rate of 70.0%. Electronic supplementary material The online version of this article (10.1186/s12934-019-1134-9) contains supplementary material, which is available to authorized users.

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Section: Introductionmentioning

confidence: 99%

Effective biodegradation of chicken feather waste by co-cultivation of keratinase producing strains

et al. 2019

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“…Peptide bonds are cleaved during the alkaline hydrolysis and, depending on the base 138 used, low molecular weight peptides and sodium and potassium salts of free amino acids are 139 formed (Kalambura et al 2016). These methods have been used in some animal by-products 140 as porcine blood (Álvarez et al 2013) and chicken feathers, where the use of microwave 141 treatment supposes a reduction in the hydrolysis time (Lee et al 2016).…”

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confidence: 99%

Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review

Borrajo¹,

Pateiro²,

Barba

et al. 2019

Food Anal. Methods

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The worldwide consumption of high-protein food has notoriously increased in recent 21 years. Meat industry generates substantial quantities of protein-rich raw material, which are 22 often discarded as low-value by-products. However, several bioactive compounds can be 23 isolated from these products giving an added value to them. In addition to conventional 24 extraction methods, emerging technologies, including high pressure processing (HPP), 25 ultrasound (US), pulsed electric fields (PEF) can be used for peptide isolation from meat by-26 products allowing to maintain the functional properties of these compounds. Antioxidant and 27 antimicrobial activities are between the properties associated with peptides, what would 28 enable their introduction in foods as ingredient and preservative. This review is focused to 29 gather accurate information about the entire extraction process, from the source used until the 30 final peptides obtained. In this sequence are included the pretreatment of the by-product, the 31 extraction procedure, the fractionation and purification, as well as the assay used for the 32 determination of their antioxidant and antimicrobial activities.

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“…Extracted protein fraction was characterized by a very low molecular mass, among 3–8 kDa but the major drawback associated with this technique was that higher temperature-induced significant cystine loss which increased up to 99% at 180 °C. Lee et al [ 127 ] combined microwave treatment and alkali hydrolysis for the extraction of keratin from feathers and considered it more efficient compared to the conventional heating-alkali method. It was reported that the maximum extraction yield of around 26 mg/mL protein was obtained by using a power of 800 W for 10 min, and 0.5 M sodium hydroxide by a liquor ratio of 1:50 [ 127 ].…”

Section: Methods For the Valorization Of Keratins By Extractionmentioning

confidence: 99%

Closing the Loop with Keratin-Rich Fibrous Materials

et al. 2021

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One of the agro-industry’s side streams that is widely met is the-keratin rich fibrous material that is becoming a waste product without valorization. Its management as a waste is costly, as the incineration of this type of waste constitutes high environmental concern. Considering these facts, the keratin-rich waste can be considered as a treasure for the producers interested in the valorization of such slowly-biodegradable by-products. As keratin is a protein that needs harsh conditions for its degradation, and that in most of the cases its constitutive amino acids are destroyed, we review new extraction methods that are eco-friendly and cost-effective. The chemical and enzymatic extractions of keratin are compared and the optimization of the extraction conditions at the lab scale is considered. In this study, there are also considered the potential applications of the extracted keratin as well as the reuse of the by-products obtained during the extraction processes.

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Microwave-Alkali Treatment of Chicken Feathers for Protein Hydrolysate Production

Cited by 48 publications

References 17 publications

Effective biodegradation of chicken feather waste by co-cultivation of keratinase producing strains

Effective biodegradation of chicken feather waste by co-cultivation of keratinase producing strains

Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review

Closing the Loop with Keratin-Rich Fibrous Materials

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