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Preparation of chicken feather protein hydrolysates and isolation of iron-binding peptides

닭털 단백질로부터 가수분해물 제조 및 철분 결합 펩타이드의 분리

  • Kim, Nam Ho (Department of Food Science and Technology, Chungnam National University) ;
  • Choi, Dong Won (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
  • Received : 2013.03.13
  • Accepted : 2013.05.21
  • Published : 2013.06.30

Abstract

As byproducts of chicken slaughtering, chicken feathers are produced and mostly discarded without proper treatment, which results in serious environment pollution. Therefore, the appropriate treatment and utilization of chicken feathers are needed. In particular, chicken feathers can be used as protein sources for the preparation of protein hydrolysates, considering that chicken feathers have a large amount of proteins. In this study, chicken feather protein hydrolysates were prepared and their iron-binding peptides were isolated. Chicken feather protein was extracted from feathers of slaughtered chicken, and its hydrolysates were prepared via hydrolysis with Flavourzyme for 8 h. Then the chicken feather protein hydrolysates were ultra-filtered to obtain small peptide fractions and fractionated using Q-Sepharose and Sephadex G-15 columns to isolate their iron-binding peptides. Two major fractions were produced from each of the Q-Sepharose ion exchange chromatography and the Sephadex G-15 gel filtration chromatography. Among the fractions, the peptide fraction with a high iron-binding activity level, F12, was isolated. These results suggest that chicken feather protein hydrolysates can be used as iron supplements.

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