Table 1.
Box–Behnken experiment design matrix with experimental, predicted and relative % deviation values of the protein extractability from MSM
| Run | Solvent-to-flour ratio | NaCl Conc. (M) | Temp. (°C) | Protein extractability (%) | Relative deviation (%) | |
|---|---|---|---|---|---|---|
| Experimental | Predicted | |||||
| X1 | X2 | X3 | ||||
| 1 | 5 | 0.05 | 55 | 35.2 | 30.1 | 14.3 |
| 2 | 5 | 0.45 | 55 | 39.9 | 43.3 | 8.6 |
| 3 | 25 | 0.05 | 55 | 48.8 | 45.3 | 7.1 |
| 4 | 25 | 0.45 | 55 | 70.1 | 75.1 | 7.2 |
| 5 | 15 | 0.05 | 30 | 41.1 | 43.8 | 6.4 |
| 6 | 15 | 0.05 | 80 | 59.4 | 53.5 | 9.8 |
| 7 | 15 | 0.45 | 30 | 20.4 | 26.3 | 28.6 |
| 8 | 15 | 0.45 | 80 | 62.1 | 59.5 | 4.2 |
| 9 | 5 | 0.25 | 30 | 33.8 | 36.2 | 7.1 |
| 10 | 25 | 0.25 | 30 | 61.5 | 62.3 | 1.3 |
| 11 | 5 | 0.25 | 80 | 33.8 | 33.0 | 2.4 |
| 12 | 25 | 0.25 | 80 | 56.3 | 53.9 | 4.3 |
| 13 | 15 | 0.25 | 55 | 67.3 | 67.4 | 0.1 |
| 14 | 15 | 0.25 | 55 | 67.5 | 67.4 | 0.2 |
| 15 | 15 | 0.25 | 55 | 67.3 | 67.4 | 0.1 |
| Average deviation | 6.8 | |||||