Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates

Table 3

Range analysis () on indicator parameters obtained from the L₉ (3⁴) orthogonal experiment (, mean ± SD).

Indicators	() Ultrasound powers (W)	() Ultrasound on/off time	() Ultrasound temperature (°C)	() Ultrasound time (min)
DPPH IC50 (mg/ml)
	2.754 ± 0.096	2.477 ± 0.236	2.665 ± 0.307	2.709 ± 0.281
	2.517 ± 0.983	2.494 ± 0.172	2.39 ± 0.305	2.37 ± 0.389
	2.226 ± 0.109	2.526 ± 0.47	2.442 ± 0.208	2.418 ± 0.208
	0.528	0.049	0.275	0.339
Best level
Degree hydrolysis (%)
	20.615 ± 0.656	22.199 ± 3.299	20.674 ± 1.858	22.106 ± 1.729
	22.245 ± 0.834	22.024 ± 1.822	22.163 ± 1.633	22. 281 ± 3.016
	23.282 ± 0.763	21.918 ± 1.640	23.305 ± 2.642	21.801 ± 2.016
R	2.667	0.281	2.631	0.48
Best level
Conversion rate of protein (%)
	54.118 ± 2.687	56.868 ± 2.605	55.068 ± 2.168	58.041 ± 3.478
	57.119 ± 4.067	56.374 ± 2.566	56.960 ± 3.112	56.602 ± 2.047
	59.969 ± 1.119	57.963 ± 2.702	59.177 ± 2.593	56.562 ± 2.347
R	5.851	1.589	4.109	1.479
Best level