Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom

Edible mushrooms used as a protein-rich food may be an attractive alternative to conventional protein sources, while promoting its valorization. This work aimed obtain concentrate from Pleurotus ostreatus mushroom flour, characterization, and nutritional functional properties evaluation. Methodologies applied for extraction precipitation of were optimized - pH 4 12, respectively; flour-solvent ratio 1:20 w/v. The density was increased by 78%. P. flour characterized proximal composition. content total phenolic compounds in the decreased, leading positive effect on digestibility, DPPH radical scavenging activity not significantly affected. Peptides with molecular weights 12 35 kDa, possible bioactivity, identified electrophoresis. Protein digestibility assessed vitro gastrointestinal digestion showed 4.2-fold higher hydrolysis degree than flour.