Extraction and Optimization of Natural Protein (Keratin) from Waste Chicken Feather for the Development of Anti-Ageing Cream
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Date
2017-10
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Addis Ababa University
Abstract
Treatment and conversion of by-products into value added products would help not only to strengthen the economy of a country but also to protect the environment from pollution and to improve the socio-economic status of the people by creating employment. Keratin is abundantly available as a byproduct from poultry, slaughterhouse, tanning and fur processing industry. Chicken feathers, cattle and buffalo horns, tannery hair are the abundantly available sources of keratin which could be successfully converted into high value products on a large scale. In the present investigation has been made to extract valuable protein from chicken feathers and to study change in temperature, time and chemical concentration during thermo-chemical treatment thereby optimize the extraction conditions for the development of anti-ageing cream. Sodium hydroxide is used to digest the raw chicken feathers. Once the feathers are dissolved, hydrochloric acid solution is added to the solution for the precipitation of protein. The precipitated protein is washed with water several times and the protein was subjected to separation by centrifugation and freeze-drying. The effect of different parameters, such as extraction temperature, time, and NaOH concentration was studied in relation to extraction yield of keratin protein. The percentage keratin yield was found to be 23 to 82% in different extraction conditions. The extracted keratin protein was further analyzed by biuret test, FT-IR, XRD and TGA. Biuret test, FT-IR studies have been done to confirm the protein nature. XRD and TGA were used to know physical characteristics of the regenerated protein from chicken feather. A general factorial design was applied to both extraction processes using Design Expert software and linear regression model was obtained growing the individual effect of extraction temperature, time, and NaOH concentration and their interaction in the entire extraction process. The optimum condition for the extraction of keratin protein from chicken feathers was found to be 5g feather, 0.75 N NaOH and 45 minutes reaction time at 60oC temperature. The keratin extraction developed by the optimized thermo-chemical conditions was used to produce anti-aging cream by using ingredients which include emulsifier, emollient, preservatives and surfactant.
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Keywords
Chicken feathers, Keratin, Extraction, Optimization, Anti-ageing cream