Skip to main content
. 2021 Mar 31;10(4):738. doi: 10.3390/foods10040738

Table 3.

Main effects of process parameters ((X1, °C); (X2, min); (X3, pH)) and their combinations on the different responses and goodness of fit for the models.

Responses Main Effects (p ≤ 0.05) Lack of Fit (p ≥ 0.05) R2
Y (%) X3 , X32 , X1  0.18 97.91
DE (%) X3 , X1X3, X32 , X12 0.63 99.55
MeO (%) X32, X1X3, X12 0.72 90.24
AUA (%) X3 0.54 92.62
MM (kDa)  X1, X32, X12 , X2 , X1X3, X1X2, X22 0.72 99.31
GalA (μg/mg) X1,X3 0.08 94.19
Ara (μg/mg) X3, X1, X2 , X1X3 , X22, X32 0.31 99.60
Xyl (μg/mg) X3 , X1X2, X1X3, X2 X3 , X32 0.22 98.26
Rha (μg/mg) X1, X3 0.11 95.16
Gal (μg/mg) X3 - 65.76

Y: yield; DE: degree of esterification; MeO: methoxyl content; AUA: anhydrouronic acid content; MM: molar mass.