Detection and Difference Analysis of the Enzyme Activity of Colloidal Gold Nanoparticles With Negatively Charged Surfaces Prepared by Different Reducing Agents

Nanozymes are particles with diameters in the range of 1–100 nm, which has been widely studied due to their biological enzyme-like properties and stability that natural enzymes do not have. In this study, several reducing agents with different structures (catechol (Cc), hydroquinone (Hq), resorcinol (Rs), vitamin C (Vc), pyrogallic acid (Ga), sodium citrate (Sc), sodium malate (Sm), and sodium tartrate (St)) were used to prepare colloidal gold with a negative charge and similar particle size by controlling the temperature and pH. The affinity analysis of the substrate H2O2 and TMB showed that the order of activities of colloidal gold Nanozymes prepared by different reducing agents was Cc, Hq, Rs, Vc, Ga, Sc, Sm, St. It was also found that the enzyme activity of colloidal gold reduced by benzene rings is higher than that of the colloidal gold enzyme reduced by linear chains. Finally, we discussed the activity of the colloidal gold peroxidase based on the number and position of isomers and functional groups; and demonstrated that the nanozymes activity is affected by the surface activity of colloidal gold, the elimination of hydroxyl radicals and the TMB binding efficiency.

Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. Compared with the NaCl group, organic salts reduced the solubilization capacity of myofibrillar protein, and significant (p < 0.05) decreases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium gluconate group, while significant (p < 0.05) increases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium citrate and sodium tartrate groups. Although the mixed addition of NaCl and organic salt improved surimi gel quality, the effective improvement was still lower than that of only organic salt. Rheological properties indicated that sodium citrate and sodium tartrate had high viscoelasticity. The squid surimi gel prepared by direct heating exhibited better properties than gels prepared by two-step heating. The chemical force of squid gel prepared with sodium citrate and sodium tartrate formed a stronger matrix than the gels prepared with other salts. For color, the addition of sodium citrate resulted in an undesirable color of squid surimi gels, while the addition of sodium tartrate improved the whiteness of the surimi gel. The results showed that the quality of surimi gel was dependent upon the choice of heating method and the types of salt used. Sodium citrate and sodium tartrate could significantly improve the gel properties of squid surimi. This study provides reliable guidance for improving the overall quality of squid surimi gels.

Preparation of Graphene/MoS2 Composite for Detection of Dopamine

A new composite of graphene/MoS2 is synthesized by co-exfoliation of graphite and MoS2 in isopropanol (IPA) using the organic salt potassium sodium tartrate as the assistant. The composite is characterized by transmission electron microscopy (TEM), X-ray photoelectron spectroscopy (XPS), and Raman spectra. The results of TEM, XPS, and Raman spectra all illustrate that the graphene/MoS2 composite has been synthesized successfully. Furthermore, the composite is modified on glassy carbon electrode to fabricate a sensor to detect dopamine (DA). The sensor shows two linear detection ranges for DA. One is 1-45 μM and the other is 45-120 μΜ. The detection limit of the sensor (S/N=3) is 0.76 μM.

Novel Preservation Methods for Inorganic Arsenic Speciation in Model and Natural Water Samples by Stripping Voltammetric Method

In this study, the preservation of As(III) in model solutions and natural groundwater samples from four locations in Croatia was conducted. Model laboratory samples were spiked with As(III) and As(V), and different complexing agents. Solutions were analysed in intervals of 24, 48 h and during ten days after preparation. Model samples containing citric acid, sodium citrate, sodium oxalate and potassium sodium tartrate in combination with acetic acid, spiked with As(III)and As(V), showed good species preservation. As(III), in model samples, was preserved for 7 days with citric acid, and citric acid in combination with acetic acid, as well as with tartrate. As(III), in natural samples, was preserved for 6 to 12 days with potassium sodium tartrate, citric acid, and citric acid in combination with acetic acid and showed improvement, compared with unpreserved samples (oxidation in 3 days). The results showed that acetic acid alone was not successful in preserving As speciation. Good resolution of inorganic arsenic species was achieved using differential pulse anodic stripping voltammetry technique (DPASV). Since this technique is comparatively cheaper and more convenient to use than other available techniques it could become a method of choice for arsenic speciation in water.