Influence of process conditions used to obtain protein isolates from chicken feather meal

Souza M. M., . and Colembergue J. P., . and Prentice C., . Influence of process conditions used to obtain protein isolates from chicken feather meal. pp. 1351-1357. ISSN 2231-7546

Poultry processing industries generate huge amount of by-products throughout the world including feather meal. The objective of the present work was to study the influence of different concentrations of sodium sulphite urea and extraction temperatures on the yield and protein content of protein isolates from feather meal. Central rotational experimental design consisting of 17 trials was used. The proximal composition of the raw material and the sulfhydryl groups of the isolates that presented the best results in the experimental design was then evaluated. The response surface obtained for the protein isolate yield indicated that a decrease in the concentration of sodium sulphite and increase in the urea concentration enhanced the yield values while temperature did not have an influence on any of the variable-responses. It was also found that the use of a higher concentration of sodium sulphite increased the content of sulfhydryl groups which indicated greater breakage of the disulphide bonds which in turn is a desirable factor in protein extraction.

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Abstract

Poultry processing industries generate huge amount of by-products throughout the world including feather meal. The objective of the present work was to study the influence of different concentrations of sodium sulphite urea and extraction temperatures on the yield and protein content of protein isolates from feather meal. Central rotational experimental design consisting of 17 trials was used. The proximal composition of the raw material and the sulfhydryl groups of the isolates that presented the best results in the experimental design was then evaluated. The response surface obtained for the protein isolate yield indicated that a decrease in the concentration of sodium sulphite and increase in the urea concentration enhanced the yield values while temperature did not have an influence on any of the variable-responses. It was also found that the use of a higher concentration of sodium sulphite increased the content of sulfhydryl groups which indicated greater breakage of the disulphide bonds which in turn is a desirable factor in protein extraction.

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Item Type:	Article
AGROVOC Term:	Protein isolates
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Feather meal
AGROVOC Term:	Slaughter byproducts
AGROVOC Term:	Sodium sulphite
AGROVOC Term:	Urea
AGROVOC Term:	Temperature
AGROVOC Term:	Protein content
AGROVOC Term:	Proximate composition
AGROVOC Term:	Sulfhydryl compounds
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8535

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