Nanoimaging of Food Proteins by Atomic Force Microscopy. Part II: Application for Food Proteins from Different Sources

Publication date: Available online 1 December 2018Source: Trends in Food Science & TechnologyAuthor(s): Cuiping Shi, Yuning He, Mengzheng Ding, Yifen Wang, Jian ZhongStructured AbstractsBackgroundFood proteins are pivotal proteins for human nutritional intake. Common food proteins are mainly from four types of food sources: animal, botanical, Macro-algae, and microorganisms. AFM has been successfully and broadly applied in the field of food protein research. Among the AFM application methods, nanoimaging is the most popular method for food protein research.Scope and approachThis review focuses on the application progress of food proteins nanoimaging by AFM and contains two parts. In this part II, the application of AFM imaging for food protein research according to different protein sources such as meat, seafood, milk, cereal, egg, and potato.Key findings and conclusionsThe part II of this review can provide comprehensive application information of AFM for food proteins from different sources, which will be useful for those who are interested to enter this field. As a powerful nanotech imaging tool, AFM will undoubtedly be applied to study a growing number of food proteins in the future.Graphical abstractBased on the characteristics of AFM such as many operation modes, many imaging modes and several characterization methods, AFM nanoimaging technique has been widely applied for food proteins from different sources according to different research needs.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research