Table 3: Experimental matrix of the enzymatic aqueous extraction process for different enzymes.

Assays T (°C) [E] (% m/v) t (hours) Cellulase Yield (%) Pectinase Yield (%) Protease Yield (%)
1 35 2 1 51.1 53.6 41.3
2 35 2 3 65.5 64.6 56.1
3 35 4 1 60.1 55.6 45.2
4 35 4 3 76.8 68.3 57.1
5 55 2 1 57.8 52.8 58.0
6 55 2 3 84.0 61.6 60.6
7 55 4 1 86.4 53.4 68.5
8 55 4 3 95.9 65.4 69.3
9 28.18 3 2 65.1 65.5 53.2
10 61.82 3 2 87.1 57.8 70.6
11 45 1.32 2 77.5 67.8 62.9
12 45 4.68 2 82.5 70.3 65.6
13 45 3 0.32 66.7 52.3 56.6
14 45 3 3.68 88.5 63.1 66.7
15 45 3 2 63.9 58.63 57.16
16 45 3 2 61.2 58.04 58.82
17 45 3 2 60.8 56.94 56.54

T: extraction temperature (°C); [E]: enzyme concentration in relation to fruit mass (% m/v); t: reaction time (h).