. 2019 Dec;57(4):472–480. doi: 10.17113/ftb.57.04.19.6294

Table 3. The yield, dry matter and crude protein content, and degree of hydrolysis (DH) of mushroom protein hydrolysates after bromelain hydrolysis for 20 h.

Protein hydrolysate	Y/%	w(dry matter)/%	w_wet(crude protein)/%	w_wet(total nitrogen)/%	w_wet(amino nitrogen)/ %	DH/%
Shiitake	(35.2±2.2)^b	(3.4±0.2)^b	(0.91±0.09)^a	(0.21±0.02)^a	(0.11±0.02)^a	(53.5±3.8)^a
Oyster	(36.9±0.6)^ab	(3.24±0.08)^b	(0.8±0.7)^a	(0.19±0.02)^a	(0.11±0.01)^a	(62.4±2.3)^a
Bunashimeji	(39.3±3.2)^ab	(3.47±0.08)^ab	(0.79±0.07)^a	(0.18±0.02)^ab	(0.12±0.01)^a	(67.1±10.4)^a
Enoki	(42.5±3.5)^a	(3.8±0.3)^a	(0.8±0.3)^a	(0.15±0.01)^b	(0.09±0.02)^a	(65.7±12.7)^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