FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (6): 240-242.

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Enzyme Extraction of Keratin from Eggshell Membrane

 YANG  De-Yu, LI  Zhen, GAO  Xin, DING  Zhao-Lan, LIU  Peng, ZHANG  Xiao-Yan   

  1. 1.Department of Chemistry, Northwest Univesity, Xi’an 710069, China; 2.Libang Pharmaceutical Factory of Xi’an Co. Ltd., Xi’an 710075, China; 3.Department of Food Science and Technology, Northwest Univesity, Xi’an 710069, China; 4.The Industry of Xinhua Technology Trade School in Xi’an, Xi’an 710077, China
  • Online:2007-06-15 Published:2011-12-31

Abstract: In this paper, the principle of experiment and operation method of extracting keratin from eggshell membrane with alkaline protease was introduced. From the results, the optimum conditions were obtained, including the quantity of alkaline protease 2%(W/W), solid-liquid ratios 1:15, pH9~10, temperature 55~65 ℃, and reaction time 60 min etc. The keratin yield reaches 26%.

Key words: eggshell membrane, keratin, alkaline protease