Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

The Role of Feather Pre-Treatment and Alkaline Hydrolysis Conditions in Enhancing the Antioxidant Activity of Keratin

Version 1 : Received: 19 September 2024 / Approved: 19 September 2024 / Online: 19 September 2024 (20:12:22 CEST)

How to cite: Sommer, A.; Taraszkiewicz, A.; Staroszczyk, H. The Role of Feather Pre-Treatment and Alkaline Hydrolysis Conditions in Enhancing the Antioxidant Activity of Keratin. Preprints 2024, 2024091509. https://doi.org/10.20944/preprints202409.1509.v1 Sommer, A.; Taraszkiewicz, A.; Staroszczyk, H. The Role of Feather Pre-Treatment and Alkaline Hydrolysis Conditions in Enhancing the Antioxidant Activity of Keratin. Preprints 2024, 2024091509. https://doi.org/10.20944/preprints202409.1509.v1

Abstract

Keratin extraction from chicken feathers provides a sustainable way to valorise poultry by-products. This study aimed to optimize keratin yield and antioxidant properties by compar-ing two pre-treatment methods: the typical (T-method), involving washing, drying, cutting, grinding, and defatting, and the simplified (S-method), involving only washing, drying, and cut-ting, under various alkaline hydrolysis conditions. These included different feather mass to NaOH ratios (1:3, 1:6, or 1:9), hydrolysis times (16, 24, or 32 h), and shaking speeds (150, 175, or 200 rpm). Under the most intensive hydrolysis conditions (1:9 ratio, 32 hours, 200 rpm), the T-method achieved the highest keratin yield (72%), DH of 2 mmol NH2/g protein, and an average molecular weight of 5.0-5.9 kDa. The S-method had a lower yield (57%) and a higher molecular weight (7.4 kDa). The highest antioxidant activity was observed under 1:3 feather mass to NaOH ratio, 32 h of hydrolysis time, and 175 rpm of shaking speeds. The T-method is optimal for maximum yield, while the S-method is suitable for large-scale applications due to its simplicity and high antioxidant activity.

Keywords

alkaline hydrolysis; feather keratin; feather pre-treatment methods; antioxidant activity

Subject

Chemistry and Materials Science, Food Chemistry

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