China Agricultural University

Sishui Lifeng Food Co., Ltd.

Chenguang Biotech Group, Co., Ltd.

Xiaojun Liao

Liang Zhao

Yongtao Wang

Feng Zhao

Xuan Wang

Guanghua Li

Xueqiang Wang

Lei Rao

Fengzhang Wang

Xiankui Kong

Hongyan Chen

Zhenzhen Xu

Yuwan Li

The present invention relates to the technical field of food science and engineering, and specifically to a method for improving the stability of anthocyanins. In the method, a starch and an anthocyanin are mixed in an aqueous solution of hydrochloric acid, treated at a certain high hydrostatic pressure condition to enable the starch to be gelatinized and to interact with the anthocyanin, and then stored at a certain temperature, so that interaction between the anthocyanin and the starch is further enhanced to form a complex. The method can improve the stability of anthocyanins, which helps to improve the quality of products and extend the shelf life of products.

Method for improving stability of anthocyanin

Provided is a method for precipitating a starch emulsion, the method including: mixing a fermentation broth with the starch emulsion, the fermentation broth including an isolated microorganism, wherein the isolated microorganism isWSJ-57 deposited under an accession number of CGMCC No. 19201 in the China General Microbiological Culture Collection Center on Dec. 20, 2019.

and use thereof in precipitating starch emulsion

The present disclosure provides an oligopeptide FTLE isolated from chili pepper seeds, and application thereof in preventing or treating cancer, the oligopeptide is isolated from chili pepper seeds and has an anti-tumor effect, and in particular, the oligopeptide can effectively inhibit the growth and metabolism of HepG2 cells, and has a good application prospect.

Chili pepper seed isolated oligopeptide FTLE and application thereof in preventing or treating cancer

A method induces bacteria to enter into viable, but nonculturable state. The method includes subjecting a target bacterium to high pressure carbon dioxide treatment so as to make it enter into the viable, but nonculturable state, which can be demonstrated experimentally. The viable but nonculturable state can be entered quickly, such as within one hour.

Method for inducing bacteria to enter into viable but nonculturable state

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Beijing, China

Xiaojun Liao