Optimization of Extraction Parameters for Enhanced Production of Ovotransferrin from Egg White for Antimicrobial Applications

Table 2

Design of experiments and ovotransferrin yield for each run.

S. number	Ethanol % (v/v)	pH	Volume (mL) of 25 mM FeCl3/50 mL of egg white	Ovotransferrin yield (mg/mL)
1	35.00	7.00	0.25	4.10
2	45.00	7.00	0.25	5.70
3	35.00	9.00	0.25	4.30
4	45.00	9.00	0.25	6.00
5	35.00	7.00	0.75	3.70
6	45.00	7.00	0.75	7.30
7	35.00	9.00	0.75	4.30
8	45.00	9.00	0.75	7.30
9	40.00	8.00	0.08	3.70
10	40.00	8.00	0.92	7.10
11	40.00	6.32	0.50	5.30
12	40.00	9.76	0.50	6.30
13	31.50	8.00	0.50	5.80
14	48.50	8.00	0.50	7.00
15	40.00	8.00	0.50	7.00
16	40.00	8.00	0.50	7.10
17	40.00	8.00	0.50	7.30
18	40.00	8.00	0.50	6.90
19	40.00	8.00	0.50	6.60
20	40.00	8.00	0.50	7.30
21	40.00	8.00	0.50	6.70
22	40.00	8.00	0.50	7.30
23	40.00	8.00	0.50	7.10
24	40.00	8.00	0.50	7.40