Table 2. Physicochemical properties of bromelain-hydrolysed mushroom protein hydrolysates.

Protein hydrolysate	Colour			pH
	L*	a*	b*
Shiitake	(30.0±2.4)c	(28.1±0.4)a	(49.6±3.6)bc	(5.6±1.1)a
Oyster	(50.7±1.6)b	(14.4±1.1)b	(59.3±2.9)ab	(4.19±0.06)a
Bunashimeji	(64.3±5.4)a	(11.2±1.6)c	(64.4±6.6)a	(4.34±0.07)a
Enoki	(54.5±5.9)ab	(8.0±1.4)d	(43.9±2.4)c	(4.6±0.3)a

Values are expressed as mean±S.D., N=3. Mean values in the same column with different letters in superscript are significantly different (p<0.05) using ANOVA