2023
DOI: 10.1002/jctb.7330
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Hydrothermal–enzymatic process for the bio‐valorization of keratin wastes by thermostable keratinase from Thermoactinomyces vulgarisTK1‐21

Abstract: BACKGROUND: Chicken feather (CF), pig bristle (PB), and pig hoof (PH) are substantial keratin wastes from slaughterhouses. They are generated in large quantity, are almost totally unexploited protein resources, and are potential substrates for value-added products.RESULTS: In this study, Thermoactinomyces vulgaris TK1-21 showed a good ability to produce keratinases for the degradation of all three keratin wastes within 5 days at pH 8.5 and 45 °C. Maximum keratinase activities of 5.72, 4.21, and 4.89 U mL −1 we… Show more

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Cited by 5 publications
(3 citation statements)
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“…The autoclaving conditions are close to hydrothermal treatment, which has been described for keratin decomposition. 68–70…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…The autoclaving conditions are close to hydrothermal treatment, which has been described for keratin decomposition. 68–70…”
Section: Resultsmentioning
confidence: 99%
“…The autoclaving conditions are close to hydrothermal treatment, which has been described for keratin decomposition. [68][69][70] 3.3 Characterisation of tryptic feather keratin hydrolysates 3.3.1 Conrmation of disuldes via Raman spectroscopy. We recorded Raman spectra of a chicken feather, KHPs, and KHPs aer reduction with TCEP to verify the presence of thiols and disuldes.…”
Section: Papermentioning
confidence: 99%
“…To enhance the biological activities of proteins, the extracted proteins need to be hydrolyzed by enzymatic hydrolysis using various types of proteases. For instance, enzymatic hydrolysis of keratin waste by a keratinase from Thermoactinomyces vulgaris TK1-21 resulted in keratin hydrolysate with increased DPPH and ABTS values [10]. In addition, bioactivity of sericin extract [11] and CS protein [12] were increased after proteolytic hydrolysis by alkaline protease from B. halodurans SE5 and Alcalase, respectively.…”
Section: Introductionmentioning
confidence: 99%