Foodborne nanoparticles have attracted considerable interest due to their distinctive fluorescence and physicochemical properties. The discovery of vinegar carbon dots (VCDs) has drawn our attention to study their effect on human plasma protein. Herein, spectral, constructional, morphological, and enzymatic activity assessments were carried out to investigate the interaction of VCDs with human hemoglobin (HHb). The intrinsic fluorescence of HHb was quenched significantly by the VCDs through a static quenching process. Furthermore, binding constants and important thermodynamic parameters were calculated, the negative enthalpy and entropy changes were accompanied by a negative Gibbs energy, which proposed the binding between VCDs with HHb was spontaneous. Moreover, negative enthalpy and entropy change corroborated the involvement of van der Waals force and hydrogen bonds in the binding process. Results from FTIR, atomic force microscopy and circular dichroism revealed change of HHB after binding with VCDs although their essential morphological features were unaffected. The esterase activity of HHb decreased after VCDs treatment in a dose-dependent manner, which further confirmed the effect of VCDs on HHb. The results offered detailed information about the interaction between VCDs and HHb.

食源性纳米颗粒由于其独特的荧光和理化特性而引起了人们的极大兴趣。醋碳点（VCD）的发现吸引了我们的注意力，以研究其对人血浆蛋白的影响。在这里，光谱，结构，形态和酶活性进行评估，以调查VCDs与人类血红蛋白（HHb）的相互作用。VCD通过静态猝灭过程将HHb的固有荧光显着猝灭。此外，计算了结合常数和重要的热力学参数，负的焓和熵的变化伴随着负的吉布斯能量，这表明VCD与HHb之间的结合是自发的。此外，负焓和熵变化证实了结合过程中范德华力和氢键的参与。FTIR，原子力显微镜和圆二色性的结果表明，与VCD结合后HHB发生了变化，尽管它们的基本形态特征没有受到影响。VCDs处理后，HHb的酯酶活性呈剂量依赖性降低，这进一步证实了VCDs对HHb的作用。结果提供了有关VCD和HHb之间相互作用的详细信息。这进一步证实了VCD对HHb的作用。结果提供了有关VCD和HHb之间相互作用的详细信息。这进一步证实了VCD对HHb的作用。结果提供了有关VCD和HHb之间相互作用的详细信息。