China Agricultural University

Sishui Lifeng Food Co., Ltd.

Yongtao Wang

Liang Zhao

Xiaojun Liao

Xuan Wang

Xueqiang Wang

Guanghua Li

Hongyan Chen

Lei Rao

Yuwan Li

Fengzhang Wang

Xiankui Kong

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

Growing community of inventors

Beijing, China

Yongtao Wang