Synthesis of highly fluorescent gold nanoclusters using egg white proteins

• For the first time egg white proteins are exploited for preparing gold nanoclusters.
• Chicken egg white is one of the most unique, extremely cheap, and widely used materials.
• Proteins from whole chicken egg are separated by a simplest and cost-effective method.
• Ovalbumin the major protein is responsible for the formation of gold nanoclusters.
• Restricted vibrational motions of the proteins do not allow the nanoclusters to grow.

Gold nanoclusters (AuNCs) have gained interest during the recent years because of their low toxicity and finer size for the bioimaging and biolabeling applications in comparison to the semiconductor quantum dot analogues. Diverse materials such as sulfur compounds, peptides, dendrimers, proteins, etc., are exploited for the preparation of AuNCs. Henceforth, highly fluorescent, water-soluble, and few atom-containing gold nanoclusters are created using a rapid, straightforward, and green method. In this regard for the first time chicken egg white (CEW), one of the most unique materials, is utilized in an aqueous solution under basic conditions at physiological temperature for the preparation of AuNCs. Tyrosine and tryptophan amino acid residues are responsible for the conversion of Au ions to Au0 under alkaline condtions. CEW contains four major proteins of which the main constituent protein, ovalbumin also leads to the formation of the AuNCs with a higher fluorescence emission compared to the CEW. The ratios between the different reaction partners are very crucial, along with temperature and time for the preparation of AuNCs with high photoluminescence emission. The limited vibrational motion of the proteins under alkaline condition and the bulkiness of the proteins help in the formation of AuNCs.

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