Spray dried protein concentrates from white button and oyster mushrooms produced by ultrasound-assisted alkaline extraction and isoelectric precipitation.

J Sci Food Agric · 2025 · PMC11726604 · PMID 39367715

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an increasing trendno p-value reported

As the pH increased from 4 and 10, the ESI of mushroom flours decreased to around 30–37%, whereas the ESI of mushroom protein concentrates showed an increasing trend, reaching around 70% at pH 10.

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