Skip to main content

Table 1 Coded values of independent variables used to study the effect of pH and salt (NaCl) concentration on protein extraction efficiency

From: Biorefinery process for protein extraction from oriental mustard (Brassica juncea (L.) Czern.) using ethanol stillage

Independent variable Code levela
  -1.414 -1.0 0.0 1.0 1.414
pH 7.6 8.0 9.0 10.0 10.4
Salt concentration (M) 0.034 0.2 0.6 1.0 1.2
  1. a All levels of each factor were chosen based on a central composite rotatable design.