Table 5.

Bioactive properties of BMP.

Treatment	Mushroom: MD:SPI	Drying method	TPC (mgGAE/g)	TFC (mg RE/g)	DPPH radical scavenging activity (IC50; mg/ml)	Reducing power activity (EC50; mg/ml)
T1	100:0:0	Freeze	20.300 ± 0.502	17.310 ± 0.253	4.060 ± 0.002	0.830 ± 0.105
T2	100:0:0	Cabinet	17.060 ± 0.343	16.080 ± 0.078	3.980 ± 0.013	0.760 ± 0.027
T3	90:10:0	Freeze	15.810 ± 0.385	13.740 ± 0.245	3.680 ± 0.020	0.720 ± 0.042
T4	85:15:0	Freeze	15.730 ± 0.270	13.630 ± 0.108	3.60 ± 0.019	0.680 ± 0.063
T5	80:20:0	Freeze	15.620 ± 0.427	13.520 ± 0.178	3.530 ± 0.005	0.630 ± 0.085
T6	90:10:0	Cabinet	13.810 ± 0.357	12.610 ± 0.178	3.520 ± 0.006	0.510 ± 0.170
T7	85:15:0	Cabinet	13.690 ± 0.273	12.530 ± 0.267	3.490 ± 0.009	0.490 ± 0.093
T8	80:20:0	Cabinet	12.840 ± 0.403	12.460 ± 0.278	3.370 ± 0.010	0.460 ± 0.105
T9	90:0:10	Freeze	15.960 ± 0.395	13.920 ± 0.195	3.710 ± 0.020	0.730 ± 0.087
T10	85:0:15	Freeze	15.750 ± 0.275	13.640 ± 0.088	3.640 ± 0.015	0.690 ± 0.128
T11	80:0:20	Freeze	15.807 ± 0.340	13.670 ± 0.118	3.760 ± 0.005	0.700 ± 0.020
T12	90:0:10	Cabinet	13.930 ± 0.248	12.670 ± 0.203	3.550 ± 0.007	0.520 ± 0.022
T13	85:0:15	Cabinet	13.810 ± 0.428	12.580 ± 0.230	3.540 ± 0.014	0.510 ± 0.042
T14	80:0:20	Cabinet	12.890 ± 0.335	12.490 ± 0.160	3.500 ± 0.005	0.530 ± 0.060

MD, maltodextrin; SPI, soy protein isolate.