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用于食品科学研究的原子力显微镜

Chocolate imaged using atomic force microscopy

原子力显微镜可以为食品科学提供准确的数据。研究人员可以在接近原生环境的情况下观察分子结构(例如:明胶、酪蛋白、叶黄素多糖、果胶、淀粉和大豆蛋白)。同时更大更复杂的结构也正在研究中,例如:多糖凝胶、淀粉、口香糖、巧克力和牛奶胶粒。

咨询AFM领域的专家

可以提供小分子和复杂结构材料的高分辨率成像。在食品科学中,了解食物的结构(例如巧克力)有助于通过改变成分、添加剂和加工变量来提升食品的口感。凭借纳米级机械特性测量功能,可以帮助研究人员区分混合物中的不同材料。样品可以在空气中、受控的湿度下,或者液体环境下进行测量。此外,通过对整个样品进行加热或冷却,可以对温度的影响进行观察,或者利用局部热分析来探测纳米级的相变。

  • 食品结构和功能
  • 食品生物高聚物的物理-化学特性(蛋白质、碳水化合物聚合物等)
  • 食品纳米技术

"-based local analysis is a suitable tool to characterize the impact of different grinding techniques on sucrose properties," D. Middendorf, U. Bindrich, P. Mischnick, K. Franke, and V. Heinz, J. Food Eng. 235, 50 (2018). https://doi.org/10.1016/j.jfoodeng.2018.04.021

"Topographical and nanomechanical characterization of casein nanogel particles using atomic force microscopy," A. Bahri, M. Martin, C. Gergely, S. Marchesseau, and D. Chevalier-Lucia, Food Hydrocoll. 83, 53 (2018). https://doi.org/10.1016/j.foodhyd.2018.03.029

"Simulated gastrointestinal digestion of nisin and interaction between nisin and bile," R. Gough, P. M. O'Connor, M. C. Rea, B. Gómez-Sala, S. Miao, C. Hill, and A. Brodkorb, LWT - Food Sci. Technol. 86, 530 (2017). https://doi.org/10.1016/j.lwt.2017.08.031

"Polypyrrole/nanocellulose composite for food preservation: Barrier and antioxidant characterization," B. Bideau, J. Bras, N. Adoui, E. Loranger, and C. Daneault, Food Packaging and Shelf Life 12, 1 (2017). https://doi.org/10.1016/j.fpsl.2017.01.007

"Modification of pea protein isolate for ultrasonic encapsulation of functional liquids," Q. Ye, M. Biviano, S. Mettu, M. Zhou, R. Dagastine, and M. Ashokkumar, RSC Adv. 6, 106130 (2016). https://doi.org/10.1039/c6ra17585f

"Development of biopolymer-based gelatin and casein films incorporating brown seaweed Ascophyllum nodosum extract," S. U. Kadam, S. Pankaj, B. K. Tiwari, P. Cullen, and C. P. O'Donnell, Food Packaging and Shelf Life 6, 68 (2015). https://doi.org/10.1016/j.fpsl.2015.09.003

" approach to study the function of PGPR's emulsifying properties in cocoa butter based suspensions," D. Middendorf, A. Juadjur, U. Bindrich, and P. Mischnick, Food Struct. 4, 16 (2015). https://doi.org/doi:10.1016/j.foostr.2014.11.003

" study of casein micelles cross-linked by genipin: Effects of acid pH and citrate," N. N. Silva, A. Bahri, F. Guyomarc'h, E. Beaucher, and F. Gaucheron, Dairy Sci. Technol. 95, 75 (2015). https://doi.org/10.1007/s13594-014-0199-9

"Characterization of Citrus pectin edible films containing transglutaminase-modified phaseolin," C. V. L. Giosafatto, P. D. Pierro, P. Gunning, A. Mackie, R. Porta, and L. Mariniello, Carbohydr. Polym. 106, 200 (2014). https://doi.org/10.1016/j.carbpol.2014.02.015

"Characterization of polylactic acid films for food packaging as affected by dielectric barrier discharge atmospheric plasma," S. K. Pankaj, C. Bueno-Ferrer, N. N. Misra, L. O'Neill, A. Jim énez, P. Bourke, and P. J. Cullen, Innov. Food Sci. Emerg. Technol. 21, 107 (2014). https://doi.org/10.1016/j.ifset.2013.10.00

"Mining the 'glycocode'—exploring the spatial distribution of glycans in gastrointestinal mucin using force ," A. P. Gunning, A. R. Kirby, C. Fuell, C. Pin, L. E. Tailford, and N. Juge, FASEB J. 27, 2342 (2013). https://doi.org/10.1096/fj.12-221416

"β-casein–phospholipid monolayers as model systems to understand lipid–protein interactions in the milk fat globule membrane," S. Gallier, D. Gragson, R. Jiménez-Flores, and D. W. Everett, Int. Dairy J. 22, 58 (2012). https://doi.org/10.1016/j.idairyj.2011.08.007

" imaging of milk casein micelles: Evidence for structural rearrangement upon acidification," M. Ouanezar, F. Guyomarc'h, and A. Bouchoux, Langmuir 28, 4915 (2012). https://doi.org/10.1021/la3001448

"CsgA production by Escherichia coli O157:H7 alters attachment to abiotic surfaces in some growth environments," R. M. Goulter-Thorsen, E. Taran, I. R. Gentle, K. S. Gobius, and G. A. Dykes, Appl. Environ. Microbiol. 77, 7339 (2011). https://doi.org/10.1128/aem.00277-11

"Atomic force of interactions between oil droplets in emulsions," A. Gromer and A. P. Gunning, Microscopy and Analysis 25, 9 (2011). link to magazine

"Use of viability staining in combination with flow cytometry for rapid viability assessment of Lactobacillus rhamnosus GG in complex protein matrices," S. B. Doherty, L. Wang, R. P. Ross, C. Stanton, G. F. Fitzgerald, and A. Brodkorb, J. Microbiol. Methods 82, 301 (2010). https://doi.org/10.1016/j.mimet.2010.07.003

"Biopolymer coating of soybean lecithin liposomes via layer-by-layer self-assembly as novel delivery system for ellagic acid," S. Madrigal-Carballo, S. Lim, G. Rodriguez, A. O. Vila, C. G. Krueger, S. Gunasekaran, and J. D. Reed, J. Funct. Foods 2, 99 (2010). https://doi.org/10.1016/j.jff.2010.01.002

"The interaction between water-insoluble pentosan and gluten of the whole wheat," F. Ma, Z. Wang, S. Xu, and R. Lu, Eur. Food Res. Technol. 229, 231 (2009). https://doi.org/10.1007/s00217-009-1041-0

"Evaluation of two food grade proliposomes to encapsulate an extract of a commercial enzyme preparation by microfluidization," A. B. Nongonierma, M. Abrlova, M. A. Fenelon, and K. N. Kilcawley, J. Agric. Food Chem. 57, 3291 (2009). https://doi.org/10.1021/jf803367b https://doi.org/10.1021/jf803367

" of hydrophilic and lipophilic compounds on zein microstructures," Q. Wang, L. Yin, and G. W. Padua, Food Biophys. 3, 174 (2008). https://doi.org/10.1007/s11483-008-9080-9

"Noncovalent cross-linking of casein by epigallocatechin gallate characterized by single molecule force microscopy," E. Jöbstl, J. R. Howse, J. P. A. Fairclough, and M. P. Williamson, J. Agric. Food Chem. 54, 4077 (2006). https://doi.org/10.1021/jf053259f

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