Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

Table 4

Significance of regression coefficients and regression equations for antioxidant activities of lactic acid bacteria fermented wheat germ extract.

Coefficients	Y5	Y6	Y7
β0	−1893.5	−1628.8	73.5
β2	22.4
β3		3324.6	−76.4
β4		−71455.4
β5	−66.1		171.4
β12			0.112
β14	654.5	3.0
β15		−5.39
β23		−1.34	−0.138
β24	26.4		−9.78
β25		4.64
β34	−4257.8	17215.0	346.6
β35	378.8		−28.8
β45	37154.6		1389.7
β2^2	−0.43	0.058
β3^2		−656.8
β4^2	−3782.8	−32971.6	−3083.8
β5^2	−1585.6		−34.5
R^2 of model	0.998	0.9997	0.997
Adjusted R^2	0.976	0.997	0.973
Significant of model	0.114	0.040	0.121
Durbin–Watson	2.11	1.96	2.32

Significant at . Y₅: Fe²⁺ chelating activity (%); Y₆：·OH scavenging capacity (%); Y₇: scavenging capacity (%).