Physico-chemical Characteristics of Keratin Extracted from Three Commercial Bird Feathers and their Antibacterial Activity

Abstract

Commercial bird feathers waste is a major environmental concern that must be modified in an eco-friendly way into value added products. In this study, keratin samples extracted from three commercial bird feathers (broiler, Turkey and country chicken) were compared and characterized. The chemically extracted keratin samples were analyzed using Kjeldahl method, SDS-PAGE, HPLC, SEM, FTIR, XRD techniques and also evaluated its antibacterial activity. The extracted samples showed low molecular weight and confirmed its secondary structure by FTIR spectra. The amino acids composition was similar in all keratin samples whereas the amino acids content was found to be higher in broiler keratin. All the samples retain their chemical structure and crystallinity. The antibacterial activity of keratin samples was identified by a well diffusion method and the zone of inhibition was found to be greater for broiler keratin compared to other samples. Thus, broiler feathers keratin can be utilized in future for more protein derived products due to its higher protein content and antibacterial activity.