Preparation and properties of protein films and particles from chicken feather

A convenient procedure for protein extraction from hair, nail, and wool were applied for chicken feathers. The velocities of protein extraction by the Shindai method were 1.1−1.8 fold faster than those by the conventional method. The protein components mainly consisted of β-keratin. Protein films with white color were formed from β-keratin solution by Pre-cast, Post-cast, and soft Post-cast methods, which were effectively applicable for the conversion of α-keratin into protein films. The protein recovery from solution to solid was 60−80%. Interestingly, films were formed under the conditions at high pH and low concentrations of MgCl2 and KCl where no film formation occurred in the case of hair, nail, and wool proteins. Scanning electron microscopy (SEM) showed that the surface of the translucent protein films was smooth, while that of white films was rough with porous structure and was composed of aggregated small particles. The protein particles were easily prepared from the films. The distribution of the particles was mono-disperse with the average diameter of 0.5−3 μm. These results suggested that the procedures for protein extraction and preparations of film and particle from hair α-keratin could be also effective for chicken β-keratin.