Table 2.
Some physicochemical parameters of the dry fruiting bodies of Pleurotus ostreatus after in vitro digestion.
| The Investigated Parameter | FD | HAD | MWD | SD |
|---|---|---|---|---|
| Amount of dry matter, g/L | 40.0 ± 1.73 a,b | 37.3 ± 1.61 a | 43.3 ± 1.92 b | 39.9 ± 1.82 a,b |
| Ionometry (pH) | 7.05 ± 0.31 | 6.91 ± 0.29 | 7.5 ± 0.33 | 6.93 ± 0.31 |
| Total nitrogen (TN),% | 0.27 ± 0.01 a | 0.20 ± 0.01 a | 0.32 ± 0.01 b | 0.22 ± 0.01 a |
| Amine nitrogen (AN), g/L | 0.87 ± 0.04 a | 0.95 ± 0.04 a,c | 0.80 ± 0.04 b | 1.01 ± 0.04 c |
| Degree of hydrolysis (DH),% | 32.1 ± 1.56 a | 46.7 ± 2.08 b | 25.1 ± 1.21 c | 45.8 ± 2.08 b |
| Amount of amino acids, g/L | 3.81 ± 0.17 a | 4.16 ± 0.18 b | 3.51 ± 0.15 a | 4.02 ± 0.19 b |
| Amount of peptides, g/L | 8.06 ± 0.35 a | 4.73 ± 0.21 b | 10.46 ± 0.45 c | 5.23 ± 0.21 b |
| Amount of monosaccharides in recalculation for glucose,% | 0.24 ± 0.01 a | 0.21 ± 0.01 a | 0.23 ± 0.01 a | 0.22 ± 0.01 a |
Different superscript letters indicate statistically significant differences between the means (P < 0.05) for each parameter. FD-freeze drying; HAD-hot air drying; MWD-microwave drying; SD-sun drying.