Improvement of Biological Activity of Morchella esculenta Protein Hydrolysate by Microwave‐Assisted Selenization

Abstract Morchella esculenta protein hydrolysate (MPH) from a valued medicinal and edible fungus M. esculenta (L.) is an excellent material for functional food development. To promote MPH utilization, selenization of MPH was performed by applying a simple and environmentally friendly microwave irradiation procedure. The physicochemical characteristics of selenized MPH (Se‐MPH) were investigated by SEM‐EDX, FTIR, CD, and amino acid analyzer, and its biological activity were assessed by ABTS, DPPH, H 2 O 2 scavenging, and reducing power assays, as well as α‐glucosidase, α‐amylase, and tyrosinase inhibition tests. The results showed that MPH was successfully selenized, Se content in Se‐MPH reached 59.0 ± 0.64 mg/g, and amino groups, hydroxyl groups, and sulfur atoms of methionine residues in the MPH molecule may participate in selenization. Furthermore, Se‐MPH exhibited significantly enhanced antioxidant, antidiabetic, and tyrosinase inhibitory activities, compared with the native MPH and microwave‐irradiated MPH. Thus, the microwave‐assisted selenization is a feasible strategy for preparing organic Se and improving the biological activity of MPH. Practical Application In this study, selenized Morchella esculenta protein hydrolysate (Se‐MPH) was successfully prepared via conjugation with sodium selenite using the microwave‐assisted method. The results showed that Se‐MPH, synthesized with the aid of microwave, exhibited favorable selenium content and improved antioxidant, antidiabetic, and tyrosinase inhibitory activities. Therefore, microwave can be employed as an innovative and effective avenue for the production of organic selenium in nutraceutical and functional food industry.