Seed Proteomic Profiles of Three Paeonia Varieties and Evaluation of Peony Seed Protein as a Food Product

Table 3

Content of protein as affected by solid-liquid ratio, microwave power, microwave time, and extraction pH in a orthogonal experiment.

Test no.	Solid-liquid ratio ()	Microwave power (W)	Microwave time (s)	Extraction pH	Protein content (mg/g)
1	1 (1 : 30)	1 (210)	1 (90)	1 (10.5)	89.94
2	1	2 (280)	2 (120)	2 (11)	92.36
3	1	3 (350)	3 (150)	3 (11.5)	99.58
4	2 (1 : 35)	1	2	3	98.47
5	2	2	3	1	103.39
6	2	3	1	2	89.23
7	3 (1 : 40)	1	3	2	101.41
8	3	2	1	3	95.64
9	3	3	2	1	94.13
K1	281.88	289.82	274.81	287.46
K2	291.09	291.39	284.96	283
K3	291.18	282.94	304.38	293.69
R	9.3	8.45	29.57	10.69