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Small · 2019 ·Vol. 15 ·期 48 ·1901527 · IF 10.856

Rational Construction of 3D-Networked Carbon Nanowalls/Diamond Supporting CuO Architecture for High-Performance Electrochemical Biosensors

Zhaofeng Zhai,Bing Leng,Nianjun Yang,Bing Yang,Lusheng Liu,Nan Huang,Xin Jiang

Tremendous demands for highly sensitive and selective nonenzymatic electrochemical biosensors have motivated intensive research on advanced electrode materials with high electrocatalytic activity. Herein, the 3D-networked CuO@carbon nanowalls/diamond (C/D) architecture is rationally designed, and it demonstrates wide linear range (0.5 × 10 −6 –4 × 10 −3 m ), high sensitivity (1650 µA cm −2 m m −1 ), and low detection limit (0.5 × 10 −6 m ), together with high selectivity, great long-term stability, and good reproducibility in glucose determination. The outstanding performance of the CuO@C/D electrode can be ascribed to the synergistic effect coming from high-electrocatalytic-activity CuO nanoparticles and 3D-networked conductive C/D film. The C/D film is composed of carbon nanowalls and diamond nanoplatelets; and owing to the large surface area, accessible open surfaces, and high electrical conduction, it works as an excellent transducer, greatly accelerating the mass- and charge-transport kinetics of electrocatalytic reaction on the CuO biorecognition element. Besides, the vertical aligned diamond nanoplatelet scaffolds could improve structural and mechanical stability of the designed electrode in long-term performance. The excellent CuO@C/D electrode promises potential application in practical glucose detection, and the strategy proposed here can also be extended to construct other biorecognition elements on the 3D-networked conductive C/D transducer for various high-performance nonenzymatic electrochemical biosensors.

研究领域: 生物医学工程 · 纳米医学 · 电化学传感 · 生物传感器 · 材料科学 · 分子诊断 · 转化医学
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INTERNATIONAL DAIRY JOURNAL · 2019 · IF 2.735

Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system

Haixia Wang,Jitao Yang,Min Yang,Wei Ji

Maillard reaction products (MRPs) were prepared by reacting both Yak and Holstein casein with different ratios of glucose to casein from 0:1 to 2.5:1. The results showed that the content of intermediate products and browning intensity of the Yak casein-glucose system increased with increasing concentrations of glucose, but were lower than for the Holstein system at the same ratio. With glycosylation, the reducing power and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of both Yak and Holstein caseins were enhanced. With increased glucose content, the reducing power of Yak MRPs increased at the same concentration. The metal chelating activity of Holstein MRPs decreased or was eliminated in the ratio range of 0.5:1 to 2.0:1 g glucose g −1 casein, while that of Yak MRPs were reduced in general. Improvement of the inhibitory activity for Yak casein was lower than that of Holstein casein after glycosylation by glucose.

CAS / MDL: 643-79-8
研究领域: 食品科学 · 化学 · 生物化学
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