2022
DOI: 10.1016/j.foodchem.2022.132436
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Wool keratin – A novel dietary protein source: Nutritional value and toxicological assessment

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Cited by 16 publications
(40 citation statements)
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“…Therewith, this method does not require added investments and laboratories on farmlands. Traditionally used today upon breeding, the classification of colours is based on an organoleptic assessment (bonitation) (Dias et al 2022). The visual approach to assessing pigmentation of individuals is subjective.…”
Section: Discussionmentioning
confidence: 99%
“…Therewith, this method does not require added investments and laboratories on farmlands. Traditionally used today upon breeding, the classification of colours is based on an organoleptic assessment (bonitation) (Dias et al 2022). The visual approach to assessing pigmentation of individuals is subjective.…”
Section: Discussionmentioning
confidence: 99%
“…Although keratin is deficient in essential amino acids such as lysine, methionine, histidine, and tryptophan (Mothé et al, 2017), supplementation with free amino acids can improve the overall protein quality (Grazziotin et al, 2008). Furthermore, in vitro and in vivo cytotoxicity assays reported no adverse effects from keratin supplementation (Dias et al, 2022;Shavandi et al, 2016;Sierpinski et al, 2008;Zhang et al, 2013) This review is the first comprehensive account of the potential use of keratin in human food. First, the article examines the different wool hydrolysis techniques to generate keratin peptides and amino acids, elucidating the potential for application in edible products.…”
Section: Introductionmentioning
confidence: 94%
“…Compared with other thermal techniques, microwave heating can significantly lower the activation energy, reducing the temperature and time needed for keratin extraction (Chen et al, 2015;Zoccola et al, 2012). Reagent mixtures investigated in conjunction with the microwave process include (1) 6-10 mM ascorbic acid + 90 mM citric acid at pH 2.3 (Dias et al, 2022(Dias et al, , 2019, (2) 0.15 M KOH + 0.05 M NaOH (Gousterova et al, 2005). Gousterova et al (2005) showed that microwave-assisted alkaline hydrolysis (microwave power 800 W, 98 • C for 60 min, pH 12.5) of wool could attain 100% wool solubilization, despite that the process resulted in significant losses of cysteine (100% loss) and other essential amino acids (threonine, lysine, leucine).…”
Section: Microwave Extractionmentioning
confidence: 99%
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