Table 4. Effect of pH, temperature and enzyme concentration on enzymatic hydrolysis of hemicellulose fraction

Hydrolysis conditions		Reducing sugar contents (mg/mL)
pH	3	3.28±0.04^1)b2)
	4	3.59±0.06^a
	5	2.89±0.03^c
	6	2.70±0.03^d
	7	2.22±0.02^e
Temperature (℃)	30	3.43±0.03^c
	40	3.96±0.05^b
	50	4.79±0.04^a
	60	3.95±0.03^b
Enzyme concentration (unit)	15	4.03±0.04^d
	20	4.19±0.02^c
	25	4.46±0.06^b
	30	5.47±0.02^a
	35	5.48±0.03^a

Mean±SD (n=3).
Values with different letters in the column are significantly different at p<0.05.