Data used for article "Changes in the structure and thermal properties of feather keratin induced by L-Cys extraction followed by enzymatic hydrolysis"

The dataset contains data regarding pretreated chicken feathers, chicken feather keratin isolate (KI) obtained by reductive extraction with L-cysteine, and its enzymatic hydrolysates produced by trypsin (KI-T), chymotrypsin (KI-C), pepsin (KI-P) and subtilisin (KI-S). The dataset includes data from: attenuated total reflectance Fourier transform infrared (ATR FT-IR) spectroscopy, data from X-ray diffractometry (XRD), data from thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). All measurements were performed on freeze-dried powders conditioned over phosphorus(V) oxide for 7 days prior to testing. This work was supported by the Polish national research budget, under the National Science Centre grant number DEC-2021/41/N/NZ9/04466.