Table 1.

The Box-Behnken experimental design and experimental values of enzymatic activity and FOS yields produced from brown sugar.

Run	Variable			Enzyme Activity (U·mL–1)	Oligosaccharide Yields (mg·g–1)
	X1 (min) *	X2 (min) **	X3 (h) ***		1-Kestose	Nystose	1F-β-Fructofuranosylnystose	Total FOS
1	2.00	5.00	4.00	102.03 ± 1.88	379.80 ± 23.15	112.84 ± 1.55	10.30 ± 0.06	502.94 ± 35.46
2	15.00	5.00	4.00	97.75 ± 4.10	371.04 ± 34.06	108.94 ± 2.33	12.24 ± 0.15	492.22 ± 26.12
3	2.00	30.00	4.00	91.44 ± 2.30	351.19 ± 28.85	95.27 ± 1.69	8.31 ± 0.25	454.77 ± 44.59
4	15.00	30.00	4.00	95.13 ± 4.50	362.96 ± 49.73	103.95 ± 2.03	9.14 ± 0.59	476.05 ± 36.21
5	2.00	17.50	2.00	64.82 ± 0.98	311.30 ± 32.11	41.36 ± 0.96	2.09 ± 0.06	354.74 ± 25.89
6	15.00	17.50	2.00	70.88 ± 2.10	330.06 ± 44.53	52.42 ± 1.12	3.02 ± 0.12	385.50 ± 38.01
7	2.00	17.50	6.00	102.67 ± 2.71	341.32 ± 25.85	146.26 ± 3.54	18.65 ± 1.06	506.26 ± 46.04
8	15.00	17.50	6.00	112.22 ± 2.50	352.25 ± 25.40	148.59 ± 3.59	24.61 ± 2.09	525.45 ± 56.09
9	8.50	5.00	2.00	73.95 ± 2.59	313.25 ± 35.33	55.56 ± 0.58	2.96 ± 0.08	371.77 ± 34.56
10	8.50	30.00	2.00	70.87 ± 3.50	313.25 ± 27.56	50.43 ± 0.49	2.65 ± 0.11	366.32 ± 23.15
11	8.50	5.00	6.00	104.07 ± 3.15	358.53 ± 16.81	143.10 ± 4.32	17.28 ± 0.56	518.92 ± 35.11
12	8.50	30.00	6.00	105.04 ± 4.97	356.39 ± 40.74	149.94 ± 2.51	18.67 ± 0.92	525.00 ± 43.65
13	8.50	17.50	4.00	94.47 ± 1.39	367.94 ± 32.00	100.38 ± 2.09	8.32 ± 0.49	476.64 ± 35.28
14	8.50	17.50	4.00	99.41 ± 6.83	361.44 ± 42.75	120.14 ± 3.05	12.75 ± 0.46	494.33 ± 43.19
15	8.50	17.50	4.00	95.86 ± 2.11	354.56 ± 41.56	111.06 ± 1.54	10.62 ± 0.54	476.24 ± 54.56
16	8.50	17.50	4.00	95.60 ± 3.25	365.72 ± 26.35	109.90 ± 4.56	12.26 ± 0.83	487.89 ± 35.21
17	8.50	17.50	4.00	98.66 ± 2.17	359.31 ± 25.50	122.59 ± 3.97	12.89 ± 0.49	494.79 ± 43.54

* X₁, ultrasonication time; ** X₂, Microbubble time; *** X₃, Reaction time.