Protease Catalyzed Production of Spent Hen Meat Hydrolysate Powder for Health Food Applications

Table 2

Second order model coefficients obtained after regression analysis between experimental variables and responses.

Model coefficient	DPPH		FRAP		DH
	Coeff.	value	Coeff.	value	Coeff.	value
Intercept	93.260	≤0.001	2.320	≤0.001	20.950	≤0.001
A- hydrolysis temp	−2.180	≤0.030	0.068	≤0.630	−1.360	≤0.460
B- hydrolysis pH	−8.610	≤0.001	−0.371	≤0.020	−0.968	≤0.600
C- hydrolysis time	−1.200	≤0.190	−0.000	≤0.990	−1.150	≤0.530
AB	−1.900	≤0.070	−0.023	≤0.880	9.950	≤0.001
AC	2.190	≤0.040	−0.133	≤0.400	−5.710	≤0.010
BC	−0.571	≤0.560	-0.083	≤0.590	−3.680	≤0.090
A^2	1.190	≤0.480	-0.829	≤0.010	2.380	≤0.500
B^2	−7.800	≤0.001	−0.882	≤0.001	6.870	≤0.070
C^2	−1.120	≤0.500	−0.021	≤0.930	4.180	≤0.250
r	0.972		0.939		0.930
R^2	0.946		0.883		0.864
SD	2.700		0.433		5.640

r: correlation coefficient, R²: regression coefficient, SD: standard deviation, Coeff.: coefficient.