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. ( 2008 ): Optimization of Viscozyme L-assisted extraction of oat bran protein using response surface methodology . Food Chem. , 106 , 345 – 351 . Herman

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Li, C., Bai, J., Cai, Z. & Ouyang, F. (2002): Optimization of a cultural medium for bacteriocin production by Lactotococcus lactis using response surface methodology. J. Biotechnol. , 93 , 27

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distillation: Analysis of operative variables influence using the response surface methodology . J. Fd Engng , 81 , 60 – 64 . M ARTINS , P.F. , ITO , V.M. , B ATISTELLA , C.B. & M

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transesterification of fractionated rice bran oil with conjugated linoleic acid: Optimization by response surface methodology . LWT – Food Sci. Technol. , 41 , 764 – 770 . Aloud

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): Response surface methodology (RSM) as a tool for optimization in analytical chemistry . Talanta , 76 , 965 – 977 . Brand-Williams , W. , Cuvelier , M

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): Optimization of extraction of phenolic compounds from wheat using response surface methodology. Fd Chem., 93 , 47–56. Shahidi F. Optimization of extraction of phenolic compounds from wheat

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surface methodology . 1 st ed., Allyn and Bacon , Boston, MA. , 247 pages. P an , Z. , Z hang , S. & J ane , J. ( 1998 ): Effects of extrusion variables and chemicals on the properties of

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657 Chakraborty, S.K., Kumbhar, B.K. & Sarkar, B.C. (2007): Process parameter optimization for instant pigeon pea dhal using response surface methodology. J. Fd Engng , 81

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Akinoso , R. & Raji , A.O. (2011): Optimisation of oil extraction from locust bean using response surface methodology. Eur. J. Lipid Sci. Technol ., 113 , 245

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Present study demonstrated the isolation of most promising β-galactosidase producing bacterial strain SB from soil. Morphological, biochemical, and 16s rRNA sequence analysis identified the bacterial strain as Arthrobacter oxydans. Several chemicals, including SDS, Triton X-100, Tween 20, isoamyl alcohol, and toluene-acetone mixture, were applied for extraction of intracellular β-galactosidase from the bacterial strain Arthrobacter oxydans. Among these, Tween 20 was recorded to be most effective. Role of pH, temperature, and shaker speed on production of β-galactosidase was evaluated using Box-Behnken design of response surface methodology. According to Box-Behnken analysis, optimum production of β-galactosidase (21.38 U (mg–1 protein)) is predicted at pH 6.76, temperature 36.1 °C, and shaker speed 121.37 r.p.m. The parameters are validated with the nearest value.

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