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

•The goat meat is special, being considered as “lean meat”.•Response Surface Methodology and Factorial Planning were used.•The optimum extraction condition was using a 3.5 mL aliquot of 0.05 mol L−1 Tris-HCl buffer pH 7.3 at 44 °C for 10 min.•The concentration of protein in goat’s meat was 19.3 mg/1...

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Bibliographic Details
Published in:Food chemistry 2019-05, Vol.281, p.63-70
Main Authors: 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
Format: Article
Language:English
Subjects:
Animals
Factorial design
Food Handling
Goats
Goat’s meat
HPLC-SEC-DAD
Hydrogen-Ion Concentration
Meat Proteins - analysis
Proteins extraction
Proteomics
Red Meat - analysis
Response surface methodology
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Summary:•The goat meat is special, being considered as “lean meat”.•Response Surface Methodology and Factorial Planning were used.•The optimum extraction condition was using a 3.5 mL aliquot of 0.05 mol L−1 Tris-HCl buffer pH 7.3 at 44 °C for 10 min.•The concentration of protein in goat’s meat was 19.3 mg/100 g.•The proposed method presented efficient, simple, fast, inexpensive and adequate for native protein extraction from goat meat. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.12.055