Manipulate and stretch single pectin molecules with modified molecular combing and fluid fixation techniques |
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Authors: | Hongshun Yang Hongjie An Yunfei Li |
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Affiliation: | (1) Department of Food Science and Technology, Shanghai Jiao Tong University, 2678 Qixin Road, Shanghai, 201101, P.R. China;(2) Institute of Refrigeration and Cryogenics Engineering, Shanghai Jiao Tong University, Shanghai, 200030, P.R. China;(3) Nanobiology Laboratory, Shanghai Jiao Tong University, Shanghai, 200030, P.R. China |
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Abstract: | Manipulating and stretching single pectin molecules offer convenience to determine the chain lengths and further illustrate the action between pectins and other macromolecules. Pectin molecules on mica surfaces, which were imaged in air with atomic force microscopy (AFM), can be aligned and stretched through applying modified molecular combing and fluid fixation techniques. Modified molecular combing showed more effective and powerful for manipulation than fluid fixation. Chelate-soluble pectin (CSP) can be straightened into line to one direction by molecular combing while sodium carbonate-soluble pectin (SSP) shows ‘V’ structures. The differences may be the result of the different parts of the pectins which touched the mica surface firstly during the dropping, and the lengths of the chains. CSP was relatively long and initially touched the mica with the end point while SSP was short and touched the mica firstly with its middle part.The same contribution to the first author. |
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Keywords: | Pectin Atomic force microscopy (AFM) Manipulate Peach Structure |
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