Table 6. Total polyphenol content of water-soluble polysaccharide extracts produced from perilla seed cake by enzymatic hydrolysis
(mgTA/g)

Hydrolysis time (h)	Cellulose fraction	Hemicellulose fraction
0	6.36±0.081)c2)	7.21±0.08c
24	11.86±0.08a	12.92±0.05a
48	6.61±0.06b	12.11±0.20b
72	6.29±0.11c	12.11±0.05b

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