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Valorization of Poultry Feather Protein Residues Using Subcritical Water Hydrolysis Public

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This experiment analyzed the effect of temperature on subcritical water hydrolysis on natural poultry feathers for the isolation of high-value amino acids. Subcritical water hydrolysis is the process by which water in the range of 100 - 374 C converts and breaks down biomass. The hydrolysis machine was operated at three different temperatures (210, 230, and 250 C) at a constant flow rate of 10 mL / min. Differences between the hydrolysates were defined by performing Total Nitrogen, Chemical Oxygen Demand, and Nelson- Somogyi method testing. Initial hydrolysate analysis testing suggests that a low operating temperature and an operating time below 10 minutes may assist in getting optimum protein levels.

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  • E-project-050620-170852
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  • 2020
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  • 2020-05-06
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Permanent link to this page: https://digital.wpi.edu/show/v692t8920