Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications

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Title

Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications

Content partner

University of Otago

Collection

Otago University Research Archive

Description

The growing global population and lifestyle changes have increased the demand for specialized diets that require protein and other essential nutrients for humans. Recent technological advances have enabled the use of food bioresources treated as waste as additional sources of alternative proteins. Sheep wool is an inexpensive and readily available bioresource containing 95%-98% protein, making it an outstanding potential source of protein for food and biotechnological applications. The strong...

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Format

Research paper

Research format

Scholarly text / Journal article

Thesis level

Article

Date created

2023-01

Creator

Giteru, Stephen G / Ramsey, Derek H / Hou, Yakun / Cong, Lei / Mohan, Anand / Bekhit, Alaa El-Din Ahmed

URL

https://hdl.handle.net/10523/23477

Related subjects

Animals / Cysteine - analysis / Cysteine - chemistry / Keratins - analysis / Keratins - chemistry / Sheep / Wool - chemistry

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