Expanding the Color Range of Photoresponsive Multicolor Luminescent System Through Host-Guest Interaction.

Photoresponsive multicolor luminescent systems offer interesting functions, which have led to applications in anticounterfeiting and biological imaging. However, expanding the color range of these materials remains a challenging task. Herein, a carbazole-modified dithienylethene derivative (DTE-CZ) that exhibits modulated fluorescence color changes through the photocyclization reaction and photolysis reaction is synthesized. DTE-CZ emits orange fluorescence, and it can release a fluorophore which emits blue fluorescence by the photolysis reaction, resulting in the color change. Upon complexation of DTE-CZ with cucurbit[10]uril (CB[10]), the fluorescence wavelength will have a blue shift and the photolysis reaction will be inhibited. Benefiting from the influence of CB[10] and the photolysis reaction of free guests, the color range of the photoresponsive system which is composed of free guests and host-guest complexes is further extended. White light emission along with a color shift from yellow-green to blue was achieved by adjusting the ratio of free guests to host-guest complexes. Finally, the photoresponsive multicolor systems are utilized to construct a photostimulated PVA film and an information encryption system. This work provides an alternative strategy for the preparing of photoresponsive multicolor luminescent system and modulation of its color range.

Impact of non-covalent bound polyphenols on conformational, functional properties and in vitro digestibility of pea protein.

This study investigated the effects of the non-covalent interaction of pea protein isolate (PPI) with epigallocatechin-3-gallate (EGCG), chlorogenic acid (CA) and resveratrol (RES) on the structural and functional properties of proteins. The conformational changes of the protein structure with EGCG, CA and RES were analyzed using fourier transform infrared spectroscopy. Polyphenols strongly quenched the intrinsic fluorescence of PPI mainly through static quenching. The main interaction force was hydrogen bonding and van der Waals forces for PPI-EGCG, the main interaction force of PPI-CA complex was electrostatic interaction, while RES and PPI were bound by hydrophobic interaction. Free sulfhydryl groups and surface hydrophobicity significantly decreased in PPI after binding with phenolic compounds. The presence of EGCG, CA and RES enhanced the emulsification, foaming and in vitro digestibility of PPI. These results illustrate the potential applications of PPI-polyphenol complexes in food formulations.