Optimization of Extraction Parameters for Enhanced Production of Ovotransferrin from Egg White for Antimicrobial Applications

Table 1

Design parameters for the statistical design.

Variables	Range selected for the study
Ethanol	31.5%–48.5% (v/v)
pH	6.3–9.7
Volume (mL) of 25 mM FeCl3/50 mL of egg white	0.08–0.92