Optimization of the Extraction and Stability of Antioxidative Peptides from Mackerel (Pneumatophorus japonicus) Protein

Table 2

Experimental design and result of response surface.

Run numbers	: enzyme concentration (U/g)	: pH	: extraction temperature (°C)	: extraction time (h)	: water/material ratio (w/w)	Response (%)
1	1400	6	35	4.5	15	57.84
2	1800	6	35	4.5	15	59.73
3	1400	7	35	4.5	15	58.38
4	1800	7	35	4.5	15	60.54
5	1400	6	45	4.5	15	62.97
6	1800	6	45	4.5	15	66.49
7	1400	7	45	4.5	15	65.14
8	1800	7	45	4.5	15	68.11
9	1400	6	35	5.5	15	53.51
10	1800	6	35	5.5	15	56.22
11	1400	7	35	5.5	15	55.68
12	1800	7	35	5.5	15	59.46
13	1400	6	45	5.5	15	61.08
14	1800	6	45	5.5	15	63.24
15	1400	7	45	5.5	15	64.59
16	1800	7	45	5.5	15	67.57
17	1400	6	35	4.5	25	64.59
18	1800	6	35	4.5	25	68.11
19	1400	7	35	4.5	25	69.73
20	1800	7	35	4.5	25	72.16
21	1400	6	45	4.5	25	69.46
22	1800	6	45	4.5	25	70.00
23	1400	7	45	4.5	25	70.81
24	1800	7	45	4.5	25	71.89
25	1400	6	35	5.5	25	69.19
26	1800	6	35	5.5	25	72.16
27	1400	7	35	5.5	25	72.43
28	1800	7	35	5.5	25	81.62
29	1400	6	45	5.5	25	71.35
30	1800	6	45	5.5	25	74.86
31	1400	7	45	5.5	25	72.16
32	1800	7	45	5.5	25	75.41
33	1200	6.5	40	5	20	63.51
34	2000	6.5	40	5	20	66.22
35	1600	5.5	40	5	20	71.35
36	1600	7.5	40	5	20	72.97
37	1600	6.5	30	5	20	61.89
38	1600	6.5	50	5	20	71.62
39	1600	6.5	40	4	20	65.68
40	1600	6.5	40	6	20	72.97
41	1600	6.5	40	5	10	52.97
42	1600	6.5	40	5	30	74.05
43	1600	6.5	40	5	20	74.59
44	1600	6.5	40	5	20	74.05
45	1600	6.5	40	5	20	71.35
46	1600	6.5	40	5	20	71.35
47	1600	6.5	40	5	20	70.81
48	1600	6.5	40	5	20	70.27
49	1600	6.5	40	5	20	70.81
50	1600	6.5	40	5	20	70.27