Table 3.

Statistical data for the variance analysis of the encapsulation efficiency (%) and activity of the liposomal flavourzyme (LAPU⁻¹) encapsulated by heating method

Variables	EE (%)				Activity of the liposomal flavourzyme (LAPU−1)
	Effect	Coefficient	t-value	p-value Prof>F	Effect	Coefficient	t-value	p-value Prof>F
X1: pH	−2.08	−1.04	−4.17	0.00	−0.04	−0.02	−2.42	0.00
X2: cholesterol/lecithin (% w/w)	−1.84	0.92	3.71	0.001	−0.02	−0.01	−1.51	0.14
X3: lecithin (% w/w)	5.00	2.50	10.04	0.00	0.23	0.11	13.6	0.00
X4: enzyme/lecithin ratio (% w/w)	−1.48	−0.74	−2.98	0.005	−0.14	−0.06	−8.27	0.00
X5: stirring time (min)	3.34	1.67	6.70	0.00	0.05	0.02	2.94	0.00
X6: temperature (°C)	−4.19	−2.09	−8.42	0.00	−0.15	−0.07	−9.08	0.00
X7: speed of stirrer (rpm)	0.98	0.49	2.00	0.05	0.01	0.00	0.48	0.63
X8: homogenization	−0.97	−0.48	−1.96	0.06	−0.03	−0.01	−1.75	0.08
X9: way of enzyme addition	3.23	1.61	6.48	0.00	0.12	0.06	7.04	0.00
X10: centrifugation condition	1.18	0.59	2.39	0.02	0.04	0.02	2.71	0.01
X11: ratio of stirrer to tank diameter	2.52	1.26	5.07	0.00	0.11	0.06	7.06	0.00

Each value is the average of four replications

Confidence limit: 99 %