Effects of different roasting temperatures on rabbit meat protein oxidation and fluorescent carbon nanoparticle formation
文献类型： 外文期刊
作者： Li, Xue 1 ; Song, Yunlong 2 ; Huangfu, Lisa 2 ; Li, Sheng 4 ; Meng, Qingyang 6 ; Wu, Zhicheng 2 ; Ruan, Jinggang 2 ; Tang, Jie 2 ; Zhang, Dong 2 ; Li, Hongjun 5 ;
作者机构： 1.Chongqing Acad Agr Sci, Agr Prod Proc Inst, Chongqing 401329, Peoples R China
2.Xihua Univ, Coll Food & Bioengn, Chengdu 610039, Peoples R China
3.Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chengdu 610039, Peoples R China
4.Chongqing Acad Chinese Mat Med, Chongqing Coll Tradit Chinese Med, Chongqing 400065, Peoples R China
5.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
6.Sichuan Dekon Food & Agr Grp, Chengdu 610000, Peoples R China
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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