TY - JOUR
T1 - Valorization of keratin from food wastes via crosslinking using non-toxic oligosaccharide derivatives
AU - Mi, Xiang
AU - Chang, Yue
AU - Xu, Helan
AU - Yang, Yiqi
N1 - Funding Information:
Authors are grateful to the Chinese National High Technology Research and Development Program 863 Project (2013AA06A307) and Research Funds from the National Key R&D Program of China (2018YFC1801502) for the financial support to Donghua University, as well as the financial support from the Fundamental Research Funds for the Central Universities (NO. JUSRP51907A) to Jiangnan University. We also acknowledge the financial support to the University of Nebraska-Lincoln from USDA-National Institute of Food and Agriculture (Hatch Act, Multistate Research Project S-1054 (NEB37-037)), and Agricultural Research Division at the University of Nebraska-Lincoln.
Funding Information:
Authors are grateful to the Chinese National High Technology Research and Development Program 863 Project ( 2013AA06A307 ) and Research Funds from the National Key R&D Program of China ( 2018YFC1801502 ) for the financial support to Donghua University , as well as the financial support from the Fundamental Research Funds for the Central Universities (NO. JUSRP51907A ) to Jiangnan University . We also acknowledge the financial support to the University of Nebraska-Lincoln from USDA - National Institute of Food and Agriculture (Hatch Act, Multistate Research Project S-1054 ( NEB37-037 )), and Agricultural Research Division at the University of Nebraska-Lincoln .
Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/12/1
Y1 - 2019/12/1
N2 - Oligosaccharide derivatives were developed to crosslink keratin materials from poultry feathers, swine bristles and ox hairs to valorize these major wastes from meat industry. Global butchery generates more than 8,600,000 tons of keratinous wastes annually. Keratin was considered a promising resource for developing bio-based products as alternatives to petroleum products. Regenerated keratin products, such as films, usually showed insufficient mechanical properties, and required external crosslinking. However, most crosslinkers for proteins are either toxic, expensive, or with low efficiencies under mild conditions. In this research, regenerated keratin films were crosslinked by oxidized sucrose, a safe and potent bio-polyaldehyde. The crosslinker with verified low toxicity improved both tensile strength and elongation of keratin films, surpassing many other safe crosslinkers. Mechanism of the crosslinking reaction was proposed as forming Schiff bases and aminals and verified via 1H NMR and 13C NMR. Relationship between tensile properties and crosslinking degree of keratin films was also quantified.
AB - Oligosaccharide derivatives were developed to crosslink keratin materials from poultry feathers, swine bristles and ox hairs to valorize these major wastes from meat industry. Global butchery generates more than 8,600,000 tons of keratinous wastes annually. Keratin was considered a promising resource for developing bio-based products as alternatives to petroleum products. Regenerated keratin products, such as films, usually showed insufficient mechanical properties, and required external crosslinking. However, most crosslinkers for proteins are either toxic, expensive, or with low efficiencies under mild conditions. In this research, regenerated keratin films were crosslinked by oxidized sucrose, a safe and potent bio-polyaldehyde. The crosslinker with verified low toxicity improved both tensile strength and elongation of keratin films, surpassing many other safe crosslinkers. Mechanism of the crosslinking reaction was proposed as forming Schiff bases and aminals and verified via 1H NMR and 13C NMR. Relationship between tensile properties and crosslinking degree of keratin films was also quantified.
KW - Bio-based polyaldehyde
KW - Keratin
KW - Meat wastes
KW - Non-toxic crosslinker
KW - Oxidized oligosaccharide
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U2 - 10.1016/j.foodchem.2019.125181
DO - 10.1016/j.foodchem.2019.125181
M3 - Article
C2 - 31325750
AN - SCOPUS:85068974538
SN - 0308-8146
VL - 300
JO - Food Chemistry
JF - Food Chemistry
M1 - 125181
ER -