Table 5.
Experimental conditions and results of the statistical experimental design for the laccase activity.
| Run | Real (Coded) Values | U·mg−1 | |
|---|---|---|---|
| T (°C) | pH | ||
| 1 | 70 (−1) | 4.0 (−1) | 258.4 ± 11.9 |
| 2 | 80 (+1) | 4.0 (−1) | 176.8 ± 8.5 |
| 3 | 70 (−1) | 5.0 (+1) | 123.6 ± 6.9 |
| 4 | 80 (+1) | 5.0 (+1) | 114.9 ± 7.8 |
| 5 | 75 (0) | 3.5 (−1.41) | 193.8 ± 9.7 |
| 6 | 75 (0) | 5.5 (+1.41) | 91.4 ± 4.7 |
| 7 | 68 (−1.41) | 4.5 (0) | 248.0 ± 12.4 |
| 8 | 82 (+1.41) | 4.5 (0) | 197.9 ± 9.9 |
| 9 | 75 (0) | 4.5 (0) | 396.1 ± 19.8 |
| 10 | 75 (0) | 4.5 (0) | 395.4 ± 19.5 |
| 11 | 75 (0) | 4.5 (0) | 397.1 ± 20.8 |
The experiment was repeated three times and different pure enzyme preparations were employed for each replicate (n = 3). The enzymatic assays were carried out in duplicate, and the response values presented for each run were the means of the three experiments.