Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese Whey

Table 3

The Box–Behnken design used to determine the effect of chloroform and temperature on the enzymatic activity of extracted beta-galactosidase of Aspergillus orzyae CCT 0977.

Run	Variables		Beta-galactosidase activity (U·mL^−1)
	X1	X2
	Chloroform (%)	Temperature (°C)	Experimental	Predicted
1	−1 (4.0)	−1 (40)	0.09	0.08
2	−1 (4.0)	0 (45)	0.12	0.13
3	−1 (4.0)	1 (50)	0.15	0.14
4	0 (5.0)	−1 (40)	0.10	0.11
5	0 (5.0)	0 (45)	0.17	0.15
6	0 (5.0)	1 (50)	0.16	0.16
7	1 (6.0)	−1 (40)	0.12	0.12
8	1 (6.0)	0 (45)	0.16	0.16
9	1 (6.0)	1 (50)	0.15	0.15