RESUMO
The effects of different particle sizes of purple sweet potato flour (PSPF) on the structure and quality of noodles and the diffusion kinetics of anthocyanins during cooking were studied. As the particle size of the PSPF decreased (from 269 to 66 µm), the adverse effects of the addition of PSPF on the quality of noodles were reduced. The smaller particle size of PSPF was beneficial for the secondary structure orderliness and the tighter microstructure of PSP noodles. The diffusion of anthocyanins in noodles to the soup during cooking could be fitted well with Fick's second law, and diffusion coefficients were in the range of 8.3248-14.0893 × 10-9 m2/s. The noodles with 15% 66 µm PSPF showed the best cooking properties, the highest sensory score, the highest anthocyanin retention ability and a compact and orderly microstructure. Thus, they could be considered as noodles rich in anthocyanins for commercial application.
RESUMO
A highly stable copper nanoclusters (CuNC) carrying 4-chlorothiophenol as a protective ligand is described. They display self-assembly-induced emission with excitation/emission maxima at 330/605 nm even in neutral or alkaline aqueous environment. The fluorescence of these CuNC is quenched by Hg(II). Quenching is mainly ascribed to the formation of a complex formed via Hg-S bonding between the Hg(II) ions and the ligand. This destroys the ordered architectures of the assembled CuNC. The assay enables Hg(II) to be determined with good sensitivity and a linear response ranging from 1 to 500 nM Hg(II) with a 0.3 nM limit of detection. In addition, the method was implemented in a test strip (which undergoes a color change from red to blue) that can be used for visual determination of Hg(II) in complex environmental water samples. Graphical abstractNovel and highly selective fluorimetric and colorimetric methods have been designed for mercury(II) ions determination based on stable self-assembly-induced emission of copper nanoclusters.