Table 3. The range analysis of pepsin on DH obtained from the L9 (34) orthogonal experiment
| No. | (A) | (B) | (C) | (D) | DH (%) |
| 1 | 1 | 1 | 1 | 1 | 8.80 |
| 2 | 1 | 2 | 2 | 2 | 15.64 |
| 3 | 1 | 3 | 3 | 3 | 6.39 |
| 4 | 2 | 1 | 2 | 3 | 11.75 |
| 5 | 2 | 2 | 3 | 1 | 10.93 |
| 6 | 2 | 3 | 1 | 2 | 12.09 |
| 7 | 3 | 1 | 3 | 2 | 8.30 |
| 8 | 3 | 2 | 1 | 3 | 11.90 |
| 9 | 3 | 3 | 2 | 1 | 9.75 |
| K1 | 10.28 | 9.62 | 10.93 | 9.83 | |
| K2 | 11.59 | 12.82 | 12.38 | 12.01 | |
| K3 | 9.98 | 9.41 | 8.54 | 10.01 | |
| Best level | A2 | B2 | C2 | D2 | |
| R | 1.61 | 3.41 | 3.84 | 2.18 | |
| R order | C>B>D>A | | | | |
Four controllable variables, including time (A), temperature (B), pH (C), and the amount of pepsin added (D) were selected for optimization.
DH, degree of hydrolysis.