Journal
FOOD CHEMISTRY
Volume 281, Issue -, Pages 63-70Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.12.055
Keywords
Goat's meat; Proteins extraction; Factorial design; Response surface methodology; HPLC-SEC-DAD
Funding
- Fundacao de Amparo a Pesquisa do Estado do Piaui [301269/2015-7]
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq, Brasilia, Brazil) [301269/2015-7, 448191/2014-8]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES, Brasilia, Brazil)
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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 degrees 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 (R-2 = 0.96). The optimum extraction conditions were: 0.05 mol L-1 for extractor concentration, extraction time of 10 min, temperature of 44 degrees 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.
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