Study on Extraction of Peanut Protein and Oil Bodies by Aqueous Enzymatic Extraction and Characterization of Protein

Table 1

Levels of response surface experiments.

Factors	Code	Levels
		−2	−1	0	1	2
Enzyme hydrolysis temperature (°C)	A	40	45	50	55	60
Solid-liquid ratio (g/mL)	B	1 : 2	1 : 3	1 : 4	1 : 5	1 : 6
Enzyme concentration (%)	C	0.75	1.00	1.25	1.50	1.75
Enzyme hydrolysis time (min)	D	40	60	80	100	120