《Table 2–Experimental parameters of BBD and the degree for succinylation.》

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《"Succinylated whey protein isolate as a sustained-release excipient of puerarin derivative oral tablets:Preparation,optimization and pharmacokinetics"》

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Experimental design:A three-factor，three-level BBD was employed to generate quadratic response surface and second order polynomial models to quantify and thereby to optimize succinylation of WPI using the statistical software DesignExpert 8.0.5 software，which required a total of 17 experimental runs.Based on preliminary studies（L9 （34）orthogonal tests） ，temperature（X 1），time（X 2）and concentration（X 3）were chosen and evaluated at three different levels（Table 1）.RSM based on the Box–Behnken design of experiment was used to identify the relationship among the independent factors and the dependent variable（response）.The three independent factors studied are as follows in Table 2.All experiments were performed in randomized manner to eradicate possible sources of bias.