共查询到19条相似文献,搜索用时 62 毫秒
1.
2.
原子力显微镜(AFM)是20世纪80年代开始新兴并得到迅速发展的现代显微技术.本文简介了原子力显微镜的基本原理及其优点,着重介绍了AFM技术在食品研究领域的应用,阐述了其在多糖分子、蛋白质分子及其凝胶、结晶结构,淀粉颗粒纳米微观形貌和界面等方面的研究发现和成果,表明AFM非常适于食品组织体系在保持原生态或者不同状态条件下进行显微观察和研究,具有高清晰度、高分辨率,能够探测细微结构特征等特点,是一种具有发展潜力和广泛应用前景的显微技术. 相似文献
3.
4.
5.
本文首先介绍了原子力显微镜的基本原理,硬件结构和工作模式,其次将原子力显微镜在淀粉颗粒结构研究中的应用做了一个简要的综述。利用原子力显微镜观察淀粉颗粒表面和内部的精细结构,对比较不同植物学来源的淀粉和在淀粉颗粒结构上考察基因突变对淀粉的影响,以及在淀粉糊化或贮藏的回生阶段追踪淀粉颗粒结构的变化都具有十分重要的辅助意义。 相似文献
6.
7.
综述了原子力显微镜(AFM)的基本原理及其在皮革领域中的应用进展,概括了AFM在研究胶原形态结构、鞣制机理、环境因素诱导的胶原聚集以及皮革化学品等方面的一些主要结果,并做了简要的评述。 相似文献
8.
9.
【目的】探讨原子力显微镜在牛肉嫩度测定中的应用,为肉品嫩度提供可靠、直观的测定方法。【方法】用100、150、200mmol/L不同浓度氯化钙(CaCl2)处理牛肉,肉样真空包装后于4℃下成熟72h后测定剪切力、肌原纤维指数(MFI),并用原子力显微镜观察肌原纤维小片,比较三者结果。【结果】三种测定方法结果基本一致,但有一定差异,原子力显微镜观察肌原纤维小片直观地反映了肌原纤维小片化程度。【结论】原子力显微镜能直观地反映肉的嫩化情况,是对剪切力和MFI测定方法在形态学上的完善。 相似文献
10.
11.
Atomic force microscopy (AFM) provides a method for detecting nanoscale structural information. First, this review explains the fundamentals of AFM, including principle, manipulation, and analysis. Applications of AFM are then reported in food science and technology research, including qualitative macromolecule and polymer imaging, complicated or quantitative structure analysis, molecular interaction, molecular manipulation, surface topography, and nanofood characterization. The results suggested that AFM could bring insightful knowledge on food properties, and the AFM analysis could be used to illustrate some mechanisms of property changes during processing and storage. However, the current difficulty in applying AFM to food research is lacking appropriate methodology for different food systems. Better understanding of AFM technology and developing corresponding methodology for complicated food systems would lead to a more in-depth understanding of food properties at macromolecular levels and enlarge their applications. The AFM results could greatly improve the food processing and storage technologies. 相似文献
12.
13.
采用原子力显微镜分析乳酸链球菌素结构的研究 总被引:1,自引:0,他引:1
目的:采用原子力显微镜对乳酸链球菌素的分子形貌进行观测,为研究其抑菌机理提供有力的科学依据和可靠、直观的实验方法。方法:从川西高原牧民自然发酵酸奶中分离筛选乳酸链球菌素产生菌,利用其发酵获得产乳酸链球菌素效价高的产生菌C201,用原子力显微镜观察其分子形貌。结果:乳酸链球菌素分子在溶液中呈树状的不规则"峰"状聚集体,带有很多侧链分支,并且肽键之间形成稳定的螺旋结构。结论:原子力显微镜能直观地表征乳酸链球菌素的分子结构,是对研究乳酸链球菌素的抑菌机理在形态学上的完善。 相似文献
14.
Yadi Wen Zekun Xu Yi Liu Harold Corke Zhongquan Sui 《Comprehensive Reviews in Food Science and Food Safety》2020,19(5):2357-2379
We review recent applications of atomic force microscopy (AFM) to characterize microstructural and textural properties of food materials. Based on interaction between probe and sample, AFM can image in three dimensions with nanoscale resolution especially in the vertical orientation. When the scanning probe is used as an indenter, mechanical features such as stiffness and elasticity can be analyzed. The linkage between structure and texture can thus be elucidated, providing the basis for many further future applications of AFM. Microstructure of simple systems such as polysaccharides, proteins, or lipids separately, as characterized by AFM, is discussed. Interaction of component mixtures gives rise to novel properties in complex food systems due to development of structure. AFM has been used to explore the morphological characteristics of such complexes and to investigate the effect of such characteristics on properties. Based on insights from such investigations, development of food products and manufacturing can be facilitated. Mechanical analysis is often carried out to evaluate the suitability of natural or artificial materials in food formulations. The textural properties of cellular tissues, food colloids, and biodegradable films can all be explored at nanometer scale, leading to the potential to connect texture to this fine structural level. More profound understanding of natural food materials will enable new classes of fabricated food products to be developed. 相似文献
15.
激光共聚焦显微镜(confocal laser scanning microscope,CLSM)是现代食品科学研究中最通用的荧光显微成像工具之一,该技术以其优越的光学切片和3维(3D)重建功能,可快速获得较厚食品样本的清晰的光学切片,还可以在虚拟空间中任意角度观测食品内部微观结构。本文介绍了激光共聚焦显微镜的基本原理和功能,综述了该技术在食品原料和成分、乳状液体系、脂质、凝胶、食品加工过程中微观结构变化等研究中的应用进展,并简要分析了激光共聚焦显微成像技术在实际使用中的局限性和发展趋势,以期对我国相关研究人员的研究工作提供参考。 相似文献
16.
17.
Morphological and structural features of buckwheat starch granules and nanocrystals were examined using atomic force microscopy and dynamic light scattering. Partially digested starch granules revealed a clear pattern of growth rings with the central core revealing lamellar structure. Atomic force microscopy and dynamic light scattering experiments revealed that the buckwheat starch granules were polygonal in shape and were in the range of 2 to 19 μm in diameter. The optimized acid hydrolysis process produced nanocrystals with the shape of spherical structure with lengths ranging from 120 to 200 nm, and the diameter from 4 to 30 nm from aqueous suspensions of buckwheat starch solution. The sorption isotherms on buckwheat starch nanocrystal/glycerol composite exhibited a 3-stage transition of moisture in the blending. The biocompatible nature of buckwheat starch nanocrystals and their structural properties make them a promising green nanocomposite material. PRACTICAL APPLICATION: Buckwheat starches had never been studied on a nanoscale, but we have achieved new understanding of starch granule morphology and concentric growth rings using nanoscale imaging. Since buckwheat is an underutilized crop, we foresee the potential application of buckwheat starch, starch-based nanocrystals, and nanoparticles, to expand markets and encourage producers to expand their buckwheat acreage. The atomic force image analysis suggests that buckwheat starch could be used as a new biopolymer material in food industries. 相似文献
18.