Biotransformation of free-range chicken feather into functional protein hydrolysates using microwave alkaline pretreatment

• Published in: Food bioscience 2024-06, Vol.59, p.103897, Article 103897
• Main Authors: Santos, Miriane Moreira Fernandes, Grisi, Cristiani Viegas Brandão, de Souza, Eike Guilherme Torres, Lima, Josué de Morais, Ferreira, Valquíria Cardoso da Silva, Kurozawa, Louise Emy, Madruga, Marta Suely, da Silva, Fábio Anderson Pereira
• Format: Article
• Language: English
• Subjects: alkali treatment; Antioxidant activity; Bioactive compounds; biotransformation; chickens; emulsifiers; Enzymatic hydrolysis; enzymes; Free-range chicken; hydrolysis; keratin; Microwave pretreatment; peptides; Poultry waste
• ISSN: 2212-4292
• DOI: 10.1016/j.fbio.2024.103897

Chicken feathers has great potential to produce functional peptides. However, due to the highly rigid structure of keratin, the biotransformation of feathers is hindered. In this study, we aimed to evaluate the influence of microwave-alkaline pretreatment (MAP) on enzymatic hydrolysis of free-range chicken feathers using two distinct enzymes in functional and technological terms. Four protein hydrolysates were prepared from the feathers treated in microwaves using the enzyme Flavourzyme® (PHFW) and Alcalase® (PHAW) and from untreated feathers using Flavourzyme® (PHF) and Alcalase® (PHA). A two-way ANOVA revealed a significant interaction effect between MAP and enzyme type on the antioxidant activity of the hydrolysates. The DPPH and ABTS radical scavenging capacities were higher in PHFW. Our findings suggest that the MAP enhances the action of the enzyme in hydrolytic cleavage, with Flavourzyme® demonstrating a superior ability to produce hydrolysates with high antioxidant capacity. For emulsifying capacity and emulsifier stability, only MAP had a significant effect, with higher values observed in hydrolysates obtained from treated feathers regardless of enzyme type. It can be concluded that the hydrolysates obtained from MAP feathers underwent conformational modification of proteins, promoting better enzyme action during hydrolysis, resulting in higher antioxidant activity and technological properties. [Display omitted] •Microwave alkaline pretreatment (MAP) enhances enzymatic hydrolysis of free-range chicken feathers.•MAP improved the total antioxidant activity of Flavourzyme® hydrolysates.•Emulsifying capacity and stability were improved in hydrolysates from treated feathers.•MAP associated with Flavourzyme® shows promise for effective poultry solid waste.