Utilization of Stropharia rugosoannulata as an alternative food protein: in vitro evaluation of different strains

: Edible mushroom proteins have emerged as sustainable alternative proteins characterized by balanced essential amino acid profiles and natural umami properties. However, the effects of strain-specific genetic diversity on the physicochemical behaviors of these proteins requires systematic investigation. Therefore, the nutritional, structural, and functional properties of crude protein extracted from seven strains of Stropharia rugosoannulata were evaluated in this study. Nutritional profiling revealed low lipid contents and abundant essential amino acids across all samples. Furthermore, the crude protein exhibited strain-dependent functional profiles. Protein from strains SA05 and SA09 demonstrated high emulsifying properties, indicating their potential for emulsion-based foods such as mayonnaise. However, protein from the strain SA22 showed the highest foaming capacity, which could be utilized in aerated food systems such as whipped toppings. Multivariate analysis confirmed that these specific functionalities are significantly associated with underlying structural variations. Our findings provide a theoretical basis for utilizing specific strains of S. rugosoannulata mushroom as functional protein ingredients in the food industry.