鸡毛在食品工业中的营养和技术潜力。

IF 1.6 3区 农林科学 Q2 AGRICULTURE, DAIRY & ANIMAL SCIENCE
M M F Santos, C V B Grisi, M S Madruga, F A P Silva
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引用次数: 0

摘要

1.鸡肉的生产产生了大量的副产品,如羽毛、骨头、皮、内脏和脚。羽毛的结构是脊椎动物中最复杂的结构之一,具有中轴和侧丝状结构,提供了刚度、轻度和柔度。鸡的羽毛由蛋白质、脂类和水组成,其中蛋白质含量最高,尤其是角蛋白,它是这种材料坚硬的原因。 工业界对羽毛的利用仍然很少,羽毛一般用于生产面粉或有机肥料。这些都是低附加值的产品,而且废弃的羽毛会对环境造成危害。 3. 人们对鸡毛中的角蛋白提取技术和由此产生的蛋白质水解物进行了研究。酸、碱或酶水解是最常用的方法,可获得具有抗氧化、抗菌、抗高血压和抗糖尿病等功能特性的分子。 4. 开发以角蛋白为基础的可生物降解薄膜是减少不当处理羽毛对经济和环境影响的一个重要领域。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Nutritional and technological potential of chicken feathers for the food industry.

1. The production of chicken meat has resulted in high volumes of byproducts, such as feathers, bones, skin, viscera, and feet. The structure of feathers is one of the most complex among vertebrates, with a central axis and lateral filamentary structures, providing rigidity, lightness, and flexibility. Chicken feathers are composed of proteins, lipids, and water, with the highest protein content, especially keratin, which is responsible for the material's rigidity.2. Industries still make little use of feathers, which are generally intended for the production of flour or organic fertilisers. These are low added value products, and discarded feathers can harm the environment.3. Keratin extraction techniques and resulting protein hydrolysates have been studied in chicken feathers. Acid, alkaline or enzymatic hydrolysis is the most commonly used method for obtaining molecules with functional properties such as antioxidant, antimicrobial, antihypertensive and antidiabetic activity.4. The development of keratin-based biodegradable films represents an area of interest for reducing the economic and environmental impacts caused by inappropriate disposal of feathers.

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来源期刊
British Poultry Science
British Poultry Science 农林科学-奶制品与动物科学
CiteScore
3.90
自引率
5.00%
发文量
88
审稿时长
4.5 months
期刊介绍: From its first volume in 1960, British Poultry Science has been a leading international journal for poultry scientists and advisers to the poultry industry throughout the world. Over 60% of the independently refereed papers published originate outside the UK. Most typically they report the results of biological studies with an experimental approach which either make an original contribution to fundamental science or are of obvious application to the industry. Subjects which are covered include: anatomy, embryology, biochemistry, biophysics, physiology, reproduction and genetics, behaviour, microbiology, endocrinology, nutrition, environmental science, food science, feeding stuffs and feeding, management and housing welfare, breeding, hatching, poultry meat and egg yields and quality.Papers that adopt a modelling approach or describe the scientific background to new equipment or apparatus directly relevant to the industry are also published. The journal also features rapid publication of Short Communications. Summaries of papers presented at the Spring Meeting of the UK Branch of the WPSA are published in British Poultry Abstracts .
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