Effects of different roasting temperatures on rabbit meat protein oxidation and fluorescent carbon nanoparticle formation

文献类型： 外文期刊

第一作者： Li, Xue

作者： Li, Xue;Song, Yunlong;Huangfu, Lisa;Wu, Zhicheng;Ruan, Jinggang;Tang, Jie;Zhang, Dong;Tang, Jie;Zhang, Dong;Li, Sheng;Li, Hongjun;Meng, Qingyang

作者机构：

关键词： Roasting; Rabbit meat; Oxidation; Fluorescent carbon nanoparticles

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 20 卷

页码：

收录情况： SCI

摘要： This study explores the oxidation of rabbit meat proteins and the physicochemical properties of the resulting fluorescent carbon nanoparticles (CNPs) under various roasting temperatures (180, 210, 240, 270, and 300 degrees C). The determination of sulfhydryl content, along with the results from UV and fluorescence spectroscopy, indicates that the protein structure undergoes changes during the roasting process, and the degree of oxidation shows an increasing trend with rising roasting temperatures. The CNP solution obtained exhibits a typical blue fluorescence. Moreover, as the roasting temperature increases from 180 degrees C to 300 degrees C, the relative content of the three elements in CNPs, namely C, N, and O, increases by 12 %, -3%, and -9 %, respectively. The surface of the obtained rabbit meat CNPs contains hydrophilic and polycyclic groups, such as carbonyl, hydroxyl, and amide bonds. Correlation analysis reveals a significant positive correlation between the degree of protein oxidation and the fluorescence intensities of CNPs.

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