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	1. Characterization of Pectin Extracted from Red Dragon Fruit (Hylocereus polyrhizus) Peel using Subcritical Water vs. Conventional Acid Extraction Method
	TRISTANTO Nerissa Arviana,CAO Weichao,HUA Xiao
	Food Science and Technology 30 October 2023
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	Abstract:In this present study, pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE). These experiments were conducted using two types of peel: fresh peel puree and dried peel powder. According to the Fourier-Transform Infrared spectroscopy (FTIR) spectra, red dragon fruit peel pectin (RDFP) exhibits the typical pectin polysaccharide absorption bands. Based on the results, the subcritical water extraction method on fresh peel puree showed an ~18.88% increase in pectin yield compared to AE. In the case of dried peel powder, the use of a subcritical water extraction method led to a reduction in the degree of esterification (DE) of pectin by more than 35%. The molecular weight (Mw) of the pectin was tested using a High Performance Liquid Chromatography (HPLC) equipped with the refractive index detector, while the sugar composition of RDFP was analyzed using High-Performance Anion Exchange Chromatography (HPAEC) - Pulsed amperometric detector (PAD). Both types of dragon fruit peel exhibited a similar monosaccharide composition, with Galacturonic acid (Gal-A) as a predominant monosaccharide in RDFP. AE pectin showed a higher molecular weight (345.83 to 577.84 kDa) than SCWE pectin, which had molecular weights ranging from 115.23 kDa to 154.81 kDa, resulting in a higher viscosity. RDFP exhibited shear-thinning behavior (n<1), with n values ranging from 0.48 to 0.68. Concerning the thermal stability of RDFP, it was observed that the maximum decomposition temperature (Tdmax) was between 232.27 C and 256.50 C, indicating that dragon fruit peel pectin exhibits relatively good thermal stability. Therefore, red dragon fruit peel can be a potential source of pectin.
	TO cite this article:TRISTANTO Nerissa Arviana,CAO Weichao,HUA Xiao. Characterization of Pectin Extracted from Red Dragon Fruit (Hylocereus polyrhizus) Peel using Subcritical Water vs. Conventional Acid Extraction Method[OL].[30 October 2023] http://en.paper.edu.cn/en_releasepaper/content/4761469


	2. 2,3,7,8-tetrachlorodibenzo-p-dioxin inhibits autophagy via Akt/ mTOR signaling pathway in RAW 264.7 macrophages
	Jing Lu,Meitong Liu,Haochen Zheng,Yong Fan,Qian Zhang,Shuang Guan
	Food Science and Technology 18 October 2020
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	Abstract:2,3,7,8-tetrachlorodibenzodioxine (TCDD) was a highly toxic contamination and detected in the environment and food. It can be bio-magnified through food chain and bio-accumulate in human bodies, then cause various adverse health effects. Autophagy was a self-regulating process that degraded proteins and organelles in cells. The disruptions of autophagy balance have been bound up with multiple diseases and metabolic processes. In this paper, we detected the effects of TCDD on autophagy in RAW 264.7 cells and traced the molecular mechanism. The results showed that TCDD dose-dependently inhibited autophagy with the range from 0 to 10nM. Further, we found that this inhibition of autophagy was due to the decrease of p-Akt/Akt and increase of p-mTOR/mTOR expression. In addition, the autophagy inhibition caused by TCDD was resumed by using reversible mTOR inhibitor (rapamycin) and a selective Akt inhibitor (LY294002). This evidence showed that Akt/mTOR signaling pathway plays an important role in the autophagy induced by TCDD in RAW 264.7 cells. Our study confirmed the autophagy injury of TCDD on RAW 264.7 macrophages and the mechanism of TCDD toxicity was supplemented at the molecular level.
	TO cite this article:Jing Lu,Meitong Liu,Haochen Zheng, et al. 2,3,7,8-tetrachlorodibenzo-p-dioxin inhibits autophagy via Akt/ mTOR signaling pathway in RAW 264.7 macrophages[OL].[18 October 2020] http://en.paper.edu.cn/en_releasepaper/content/4752932


	3. Effect of heat treatments on the physicochemical and structural properties of goat milk
	Manik Chandra Roy,Lina Zhang,Peng Zhou
	Food Science and Technology 03 April 2020
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	Abstract:In modern dairy industry, thermal processing is applied for safety concern of microbial risk during goat milk (GM) processing, which would concern the stability of milk proteins. In this paper, we studied the outcomes of thermal treatments (pasteurization, spray drying and ultra-high temperature (UHT)) commonly practiced in the milk industries on the denaturation of protein structure and physicochemical properties of GM. Confocal scanning microscopy illustrated that high heat treatments strengthened the milk fat globules size (MFGs) of GM. The results from circular dichroism and fluorescence spectroscopy presented that spray drying and UHT both treatments made significant transformations in protein structure of GM. Moreover, these treatments also decreased the total sulfhydryl concentration and zeta potential in milk proteins, while surface hydrophobicity increased significantly indicating that thermal treatment had a great impact on GM proteins. Whereas, pasteurization had the least effect on serum proteins compared to raw milk serum. This study provided a great understanding of physicochemical and structural changes of GM underlying commercial thermal treatments.
	TO cite this article:Manik Chandra Roy,Lina Zhang,Peng Zhou. Effect of heat treatments on the physicochemical and structural properties of goat milk[OL].[ 3 April 2020] http://en.paper.edu.cn/en_releasepaper/content/4751457


	4. Composition, source and influencing factors of white spots formation in soybean paste
	MIN Shihao,NIU Chengtuo,SHAN Wanxiang,LIU Chunfeng,ZHENG Feiyun,WANG Jinjing,LI Qi

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