Chitosan (typically combined with kieselsol aka silicasol aka colloidal silica - think "Turbo Clear" and similar home distilling products) is an effective fining agent for sugar washes, wines, ciders and what not. It flocks out yeast from a sugar wash like nobody's business and doesn't need to bind to the tannins found in beers and wines (as opposed to, say, gelatin) which makes it eminently suitable for sugar washes.
Chitosan is produced cheaply from waste products of the fish industry, such as shrimp shells, squid pens and the like. Mainly due to allergy concerns (a shellfish allergy is no joke), compliance with regulations in various countries and to appeal to vegans, chitosan produced from fungi has become increasingly common, even though it tends to be considerably more expensive.
However, I am wondering if both chitosan varieties are sufficiently similar (chemically, biologically, structurally etc.) to perform identically. Is one better than the other? If so, why? Or is there no difference?