Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom

•pH and flour-solvent ratio influenced the extraction yield of the mushroom protein.•The protein density was increased by 78% in the concentrate.•Protein concentrate holds peptides with 12 to 35 kDa, which may be bioactive.•Pleurotus ostreatus protein concentrate holds antioxidant activity.•In vitro hydrolysis degree was 4.2-fold higher in protein concentrate than flour.