Grupo de Instrumentação Analítica e Preparo de Amostra (GRIAPA), Department of Chemistry, Federal University of Piauí - UFPI, 64049-550 Teresina, Piauí, Brazil.
Grupo de Estudo em Bioanalítica (GEBIO), Department of Chemistry, Federal University of Piauí - UFPI, 64049-550 Teresina, Piauí, Brazil.
Food Chem. 2019 May 30;281:63-70. doi: 10.1016/j.foodchem.2018.12.055. Epub 2018 Dec 19.
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). The proposed model did not present a lack of fit, explaining 96% of the total data variance (R = 0.96). The optimum extraction conditions were: 0.05 mol L 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.
从羊肉中提取蛋白质，采用响应面法和析因设计相结合，优化变量：温度（25-50°C）、提取时间（8-20 分钟）、体积（3-10 毫升）和提取剂浓度（0.05-0.1 摩尔/升）。所提出的模型没有拟合不足，解释了总数据方差的 96%（R²=0.96）。最佳提取条件为：提取剂浓度 0.05 摩尔/升，提取时间 10 分钟，温度 44°C，提取剂体积 3.5 毫升。优化方法得到的蛋白质含量（19.3 克/100 克）高于文献中报道的一些结果。HPLC-SEC-DAD 分析表明，所采用的提取条件并未显著改变蛋白质结构。该方法简单、快速、稳健、廉价，适用于天然蛋白质的提取，是针对羊肉的蛋白质组学研究的一种有潜力的方法。
