Food Science

New Findings from University of Shandong in the Area of Food Science Described

Published in Blood Weekly, May 12th, 2011

2011 MAY 12 -- "Perfluorodecanoic acid (PFDA), a representative of the perfluoroalkyl acids, poses a great threat to humans and animals via food and other potential sources. In this work, we determined the effects of PFDA binding to two hemoproteins, bovine hemoglobin (BHb) and myoglobin (Mb)," investigators in Jinan, People's Republic of China report.

"Using fluorescence spectroscopy, we found that PFDA greatly enhanced the fluorescence intensity of both hemoproteins, while perfluorooctanoic acid (PFOA) and perfluoropentanoic acid (PFPA) have minimal effects on the fluorescence. UV-vis absorption (UV) spectroscopy showed that PFDA induced the unfolding of...

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Source: Blood Weekly (2011-05-12)

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