Carbon dots in breadcrumbs: Effect of frying on them and interaction with human serum albumin.
Food Chem
; 424: 136371, 2023 Oct 30.
Article
em En
| MEDLINE
| ID: mdl-37210845
ABSTRACT
This research confirmed the existence of carbon dots (CDs) in breadcrumbs before frying, and CDs could be significantly affected by frying. The content of CDs increased from 0.013 ± 0.002% to 1.029 ± 0.002%, and the fluorescence quantum yield increased from 1.82 ± 0.01% to 3.16 ± 0.002% after frying at 180â for 5 min. The size reduced from 3.32 ± 0.71 nm to 2.67 ± 0.48 nm, and the content of N increased from 1.58% to 2.53%. In addition, the interaction of the CDs and human serum albumin (HSA) through electrostatic and hydrophobic induces the increase of α-helix structure and the change of the amino acid microenvironment of HSA. CDs corona, which may have physiological significance, was found through the transmission electron microscope.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Pontos Quânticos
/
Albumina Sérica Humana
Idioma:
En
Ano de publicação:
2023
Tipo de documento:
Article