Isolation and characterization of keratin from chicken feathers

This paper has the study of the isolation and characterization of keratin from chicken feathers using Fourier Transform Infra-Red (FTIR). Keratin was isolated by dissolving 5 g of chicken feathers in 95 mL sodium hydroxide 1 N solutions at 70 °C for 3 hours. Acetic acid was added to neutralize the solution (pH 7.0) to obtain a solution of 5% w/v concentration. The chicken feather hydrolysate is then heated at 70 °C in a water bath to form a gel. Then heated in an oven at 70 °C until dry, ground and keratin characterized using FTIR. Isolation of keratin from chicken feathers has been successfully performed, as evidenced by the characterization using FTIR there are primary and secondary amine functional groups in the absorption area 2935.86 cm⁻¹ as characteristic of amino acids.