Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages
Table 1
Uniform design for lactic acid bacteria fermentation of wheat germ.
Run
Independent variables (coded and uncoded)
Responses
X1
X2
X3
X4
X5
Y1
Y2
Y3
Y4
Y5
Y6
Y7
1
(1) 6
(3) 25
(4) 3.5
(9) 1/8
(12) 0.6
364.7
5.8
403.5
162. 7
18.9
16.4
19.1
2
(2) 6
(6) 30
(8) 4.5
(5) 1/6
(11) 0.6
275.0
6.4
583.7
115.5
7.5
53.4
10.4
3
(3) 12
(9) 40
(12) 5.5
(1) 1/2
(10) 0.5
304.9
6.5
404.3
190.0
12.1
33.5
9.0
4
(4) 12
(12) 45
(3) 3.5
(10) 1/8
(9) 0.5
265.6
9.0
604.6
126.5
2.3
27.8
2.0
5
(5) 18
(2) 20
(7) 4.5
(6) 1/6
(8) 0.4
273.3
7.4
587.7
137.5
14.7
24.9
6.1
6
(6) 18
(5) 30
(11) 5.5
(2) 1/2
(7) 0.4
333.5
6.9
480.7
158.9
5.5
32.1
5.2
7
(7) 24
(8) 35
(2) 3.0
(11) 1/10
(6) 0.3
345.9
9.7
364.9
157.3
1.4
68.9
28.6
8
(8) 24
(11) 45
(6) 4.0
(7) 1/7
(5) 0.3
375.1
8.0
331.1
152.7
25.9
26.8
13.2
9
(9) 30
(1) 20
(10) 5.0
(3) 1/4
(4) 0.2
244.1
8.9
526.6
151.8
23.9
65.0
10.7
10
(10) 30
(4) 25
(1) 3.0
(12) 1/10
(3) 0.2
347.9
10.5
615.1
55.7
0.2
58.7
17.6
11
(11) 36
(7) 35
(5) 4.0
(8) 1/7
(2) 0.1
224.9
8.1
611.9
123.9
7.0
12.3
1.6
12
(12) 36
(10) 40
(9) 5.0
(4) 1/4
(1) 0.1
291.1
9.0
582.1
54.0
2.2
17.6
6.0
Control
Unfermented wheat germ
154.6
3.4
845.0
36.0
64.4
39.5
−29.6
X1: fermentation time (h); X2: fermentation temperature (°C); X3: initial pH; X4: solid/liquid ratio (g/mL); X5: inoculum amount (g); Y1: soluble protein content (mg/g); Y2: total phenolic content (mg/g); Y3: total sugar content (mg/g); Y4: reducing sugar content (mg/g); Y5: Fe2+ chelating activity (%); Y6: hydroxyl radical scavenging capacity (%); Y7: superoxide anion scavenging capacity (%).