Effect of ultrasound on keratin valorization from chicken feather waste: Process optimization and keratin characterization
Chicken feather (CF) has been deemed as one of the main poultry byproducts with a large amount produced globally. However, the robust chemical nature of chicken feathers has been limiting in its wide-scale utilization and valorization. The study proposed a strategy of keratin regeneration from chick...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-02-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723000093 |
| _version_ | 1811173391647899648 |
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| author | Xiaojie Qin Chuan Yang Yujie Guo Jiqian Liu Johannes H. Bitter Elinor L. Scott Chunhui Zhang |
| author_facet | Xiaojie Qin Chuan Yang Yujie Guo Jiqian Liu Johannes H. Bitter Elinor L. Scott Chunhui Zhang |
| author_sort | Xiaojie Qin |
| collection | DOAJ |
| description | Chicken feather (CF) has been deemed as one of the main poultry byproducts with a large amount produced globally. However, the robust chemical nature of chicken feathers has been limiting in its wide-scale utilization and valorization. The study proposed a strategy of keratin regeneration from chicken feather combining ultrasound and Cysteine (Cys)-reduction for keratin regeneration. First, the ultrasonic effect on feather degradation and keratin properties was systematically explored based on Cys-reduction. Results showed that the feather dissolution was significantly improved by increasing both ultrasonic time and power, and the former had a greater impact on keratin yield. However, the treatment time over 4 h led to a decrease of keratin yield, producing more soluble peptides, > 9.7 % of which were < 0.5 kDa. Meanwhile, prolonging time decreased the thermal stability with weight loss at a lower temperature and amino acids content (e.g., Ser, Pro and Gly) of keratin. Conversely, no remarkable damage in chemical structure and thermal stability of regenerated keratin was observed by only increasing ultrasonic power, while the keratin solubility was notably promoted and reached 745.72 mg·g−1 in NaOH (0.1 M) solution (400 W, 4 h). The regenerated keratin under optimal conditions (130 W, 2.7 h, and 15 % of Cys) possessed better solubility while without obvious damage in chemical structure, thermal stability, and amino acids composition. The study illustrated that ultrasound physically improved CF degradation and keratin solubility without nature damage and provided an alternative for keratin regeneration involving no toxic reagent, probably holding promise in the utilization and valorization of feather waste. |
| first_indexed | 2024-04-10T17:47:10Z |
| format | Article |
| id | doaj.art-0feb6a173723490cb882481f8635ba9d |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-04-10T17:47:10Z |
| publishDate | 2023-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-0feb6a173723490cb882481f8635ba9d2023-02-03T04:57:07ZengElsevierUltrasonics Sonochemistry1350-41772023-02-0193106297Effect of ultrasound on keratin valorization from chicken feather waste: Process optimization and keratin characterizationXiaojie Qin0Chuan Yang1Yujie Guo2Jiqian Liu3Johannes H. Bitter4Elinor L. Scott5Chunhui Zhang6Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Biobased Chemistry and Technology, Wageningen University and Research, Wageningen 6700AA, NetherlandsInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Xinjiang Taikun Group Co. Ltd, Xinjiang Uygur Autonomous Region, Changji 831100, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaBiobased Chemistry and Technology, Wageningen University and Research, Wageningen 6700AA, NetherlandsBiobased Chemistry and Technology, Wageningen University and Research, Wageningen 6700AA, Netherlands; Corresponding authors at: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Nongda South Road, Xibeiwang Town, Haidian District, Beijing 100193, China (C. Zhang).Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Corresponding authors at: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Nongda South Road, Xibeiwang Town, Haidian District, Beijing 100193, China (C. Zhang).Chicken feather (CF) has been deemed as one of the main poultry byproducts with a large amount produced globally. However, the robust chemical nature of chicken feathers has been limiting in its wide-scale utilization and valorization. The study proposed a strategy of keratin regeneration from chicken feather combining ultrasound and Cysteine (Cys)-reduction for keratin regeneration. First, the ultrasonic effect on feather degradation and keratin properties was systematically explored based on Cys-reduction. Results showed that the feather dissolution was significantly improved by increasing both ultrasonic time and power, and the former had a greater impact on keratin yield. However, the treatment time over 4 h led to a decrease of keratin yield, producing more soluble peptides, > 9.7 % of which were < 0.5 kDa. Meanwhile, prolonging time decreased the thermal stability with weight loss at a lower temperature and amino acids content (e.g., Ser, Pro and Gly) of keratin. Conversely, no remarkable damage in chemical structure and thermal stability of regenerated keratin was observed by only increasing ultrasonic power, while the keratin solubility was notably promoted and reached 745.72 mg·g−1 in NaOH (0.1 M) solution (400 W, 4 h). The regenerated keratin under optimal conditions (130 W, 2.7 h, and 15 % of Cys) possessed better solubility while without obvious damage in chemical structure, thermal stability, and amino acids composition. The study illustrated that ultrasound physically improved CF degradation and keratin solubility without nature damage and provided an alternative for keratin regeneration involving no toxic reagent, probably holding promise in the utilization and valorization of feather waste.http://www.sciencedirect.com/science/article/pii/S1350417723000093Feather degradationKeratin regenerationUltrasonic treatmentKeratin solubility |
| spellingShingle | Xiaojie Qin Chuan Yang Yujie Guo Jiqian Liu Johannes H. Bitter Elinor L. Scott Chunhui Zhang Effect of ultrasound on keratin valorization from chicken feather waste: Process optimization and keratin characterization Ultrasonics Sonochemistry Feather degradation Keratin regeneration Ultrasonic treatment Keratin solubility |
| title | Effect of ultrasound on keratin valorization from chicken feather waste: Process optimization and keratin characterization |
| title_full | Effect of ultrasound on keratin valorization from chicken feather waste: Process optimization and keratin characterization |
| title_fullStr | Effect of ultrasound on keratin valorization from chicken feather waste: Process optimization and keratin characterization |
| title_full_unstemmed | Effect of ultrasound on keratin valorization from chicken feather waste: Process optimization and keratin characterization |
| title_short | Effect of ultrasound on keratin valorization from chicken feather waste: Process optimization and keratin characterization |
| title_sort | effect of ultrasound on keratin valorization from chicken feather waste process optimization and keratin characterization |
| topic | Feather degradation Keratin regeneration Ultrasonic treatment Keratin solubility |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723000093 |
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