Nanoimaging of Food Proteins by Atomic Force Microscopy. Part I: Components, Imaging Modes, Observation Ways, and Research Types

Publication date: Available online 1 December 2018Source: Trends in Food Science & TechnologyAuthor(s): Cuiping Shi, Yuning He, Mengzhen Ding, Yifen Wang, Jian ZhongStructured AbstractsBackgroundSince atomic force microscopy (AFM) was developed in 1985, AFM has become an important nanotech tool to analyze the morphological properties and mechanical properties of proteins. In the past three decades, many food scientists used AFM to analyze food proteins and to comprehensively understand the relationship between the structure and the function of food proteins.Scope and approachThis review focuses on the application of food proteins nanoimaging by AFM and contains two parts. In this part I, the technical information of AFM food protein research is summarized and discussed. Firstly, this review introduces the components and imaging modes of AFM imaging. Secondly, this review summarizes the observation ways of AFM imaging for food proteins. Thirdly, this review discussed the research types of AFM nanoimaging for food protein research according to different research needs. Finally, the advantages and disadvantages of AFM for food protein nanoimaging are summarized.Key findings and conclusionsThis review part I can provide comprehensive technical information of AFM nanoimaging for food protein research to those who are interested to enter this field. As a powerful nanotech imaging tool, AFM has many advantages for food protein research and will undoubtedly be applied to study a grow...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research