Abstract：
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.
摘要：
1.鸡肉的生产导致了大量的副产品，比如羽毛，骨头,皮肤,内脏,和脚。羽毛的结构是脊椎动物中最复杂的结构之一，具有中心轴和外侧丝状结构，提供刚性，亮度,和灵活性。鸡毛是由蛋白质组成的,脂质，和水，蛋白质含量最高，尤其是角蛋白,负责材料的刚性。2。工业仍然很少使用羽毛，通常用于生产面粉或有机肥料。这些是低附加值的产品，丢弃的羽毛会危害环境3.已经在鸡羽毛中研究了角蛋白提取技术和所得的蛋白质水解产物。酸,碱性或酶水解是获得具有抗氧化剂等功能特性的分子的最常用方法，抗菌，抗高血压和抗糖尿病活性4.基于角蛋白的可生物降解膜的开发代表了减少由羽毛的不适当处置引起的经济和环境影响的关注领域。
