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Optimization of the protein extraction method of goat meat using factorial design and response surface methodology

Coelho, Tiago Linus Silva, Braga, Francislene Machado Silva, Silva, Naise Mary Caldas, Dantas, Clecio, Lopes Júnior, Cícero Alves, de Sousa, Samuel Anderson Alves, Vieira, Edivan Carvalho
Food chemistry 2019 v.281 pp. 63-70
goat meat, models, protein content, protein structure, proteomics, response surface methodology, temperature, variance
Protein extraction from goat meat was carried out based on the combination of response surface methodology and factorial design to optimize the variables: temperature (25–50 °C), extraction time (8–20 min), volume (3–10 mL) and extractor concentration (0.05–0.1 mol L−1). The proposed model did not present a lack of fit, explaining 96% of the total data variance (R2 = 0.96). The optimum extraction conditions were: 0.05 mol L−1 for extractor concentration, extraction time of 10 min, temperature of 44 °C and extractor volume of 3.5 mL. The protein content (19.3 g/100 g) obtained by the optimized method was higher than some results reported in the literature. HPLC-SEC-DAD analysis revealed that the extraction conditions used did not significantly modify the protein structure. The proposed method proves to be simple, fast, robust, cheap and adequate for native protein extraction, being a potential approach for proteomic research focusing in goat meat.