China National Research Institute of Food and Fermentation Industries Co., Ltd.

Kong Ling

Ming Zhou

Lu Lu

Yuchen Wang

Zhe Dong

Muyi Cai

Ruizeng Gu

Ying Wei

Xingchang Pan

Haixin Zhang

Yuan Bi

Jing Wang

Liang Chen

Yang Wang

Yong Ma

Jun Lu

Yaguang Xu

Wenying Liu

Yongqing Ma

Kelu Cao

Guoming Li

Yuqing Wang

Xiuyuan Qin

Xinyue Cui

Lei Fang

An oyster peptide with an effect of improving sexual function and a preparation method thereof are provided, the oyster peptide at least includes peptide segments RI, IR and VR in its composition. Based on a mass of the oyster peptide, a content of the RI is ≥3.60 mg/100 g, a content of the IR is ≥7.60 mg/100 g, and a content of the VR is ≥6.50 mg/100 g.

Oyster peptide with effect of improving sexual function and preparation method thereof

A selenium-chelating pea oligopeptide, a preparation method thereof and use thereof. After the selenium-chelating pea oligopeptide is subjected to digestion treatment in at least one of following three ways, a change rate of selenium content not more than 3% with respect to the selenium content before the digestion treatment: hydrolyzing for 4 hours by a pepsin at a pH value of 2 and a temperature of 37° C.; hydrolyzing for 6 hours by a trypsin at a pH value of 7.5 and a temperature of 37° C.; maintaining the temperature constant at 37° C., firstly hydrolyzing for 4 hours by the pepsin at a pH value of 2, and then continuing to hydrolyze for 6 hours by a trypsin at a pH value of 6.8. The preparation method thereof includes mixing and reacting an aqueous solution of pea oligopeptide and sodium selenite, and then being subjected to alcohol precipitation and drying.

Selenium-chelating pea oligopeptide, and preparation method and use thereof

Aand uses thereof. Thehas a deposit number of CGMCC No. 14813. Thecan be used for increasing the amount of an organic acid in a raw material. Thecan be used for fermenting the raw material, where the raw material can be selected from at least one of fruits, which can increase the content of the organic acid in a fermented product.

Lactobacillus paracasei and uses thereof

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BEIJING, China

Kong Ling