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Biomineralization-inspired copper-cystine nanoleaves capable of laccase-like catalysis for the colorimetric

Miao Guan, Mengfan Wang, Wei Qi, Rongxin Su, Zhimin He

《化学科学与工程前沿（英文）》 2021年第15卷第2期页码 310-318 doi: 10.1007/s11705-020-1940-y

摘要： Recently, many efforts have been dedicated to creating enzyme-mimicking catalysts to replace natural enzymes in practical fields. Inspired by the pathological biomineralization behaviour of L-cystine, in this study, we constructed a laccase-like catalyst through the co-assembly of L-cystine with Cu ions. Structural analysis revealed that the formed catalytic Cu-cystine nanoleaves (Cu-Cys NLs) possess a Cu(I)-Cu(II) electron transfer system similar to that in natural laccase. Reaction kinetic studies demonstrated that the catalyst follows the typical Michaelis-Menten model. Compared with natural laccase, the Cu-Cys NLs exhibit superior stability during long-term incubation under extreme pH, high-temperature or high-salt conditions. Remarkably, the Cu-Cys NLs could be easily recovered and still maintained 76% of their activity after 8 cycles. Finally, this laccase mimic was employed to develop a colorimetric method for epinephrine detection, which achieved a wider linear range (9–455 μmol·L ) and lower limit of detection (2.7 μmol·L ). The Cu-Cys NLs also displayed excellent specificity and sensitivity towards epinephrine in a test based on urine samples.

关键词： biomineralization laccase L-cystine colorimetric detection enzyme mimic

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Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics

Pavan Kumar SOMA, Patrick D. WILLIAMS, Y. Martin LO,

《化学科学与工程前沿（英文）》 2009年第3卷第4期页码 413-426 doi: 10.1007/s11705-009-0254-x

摘要： Conventionally used in the food industry as stabilizing, thickening, gelling, and suspending or dispersing agents, non-starch polysaccharides such as xanthan gum are known to improve the texture of certain frozen products. Another polysaccharide that has received significant attention in recent years is chitosan, a natural biopolymer derived from chitin. In the wake of growing interest in finding ideal encapsulating agents for probiotics, non-starch polysaccharides have been investigated. Scattered research can be found on the effect of each individual polysaccharide, but there remains a void in the literature in terms of closely comparing the characteristics of non-starch polysaccharides for these applications, especially when more than one biopolymer is employed. A good understanding of the tools capable of elucidating the underlying mechanisms involved is essential in ushering further development of their applications. Therefore, it is this review’s intention to focus on the selection criteria of non-starch polysaccharides based on their rheological properties, resistance to harsh conditions, and ability to improve sensory quality. A variety of critical tools is also carefully examined with respect to the attainable information crucial to frozen food and microencapsulation applications.

关键词： development literature attainable information biopolymer capable