Open AccessUsing atomic force microscopy to probe food biopolymer functionality
Author(s) -
Morris V. J.,
Kirby A. R.,
Gunning A. P.
Publication year - 1999
Publication title -
scanning
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 47
eISSN - 1932-8745
pISSN - 0161-0457
DOI - 10.1002/sca.4950210501
Subject(s) - biopolymer , microscope , atomic force microscopy , electron microscope , nanotechnology , resolution (logic) , texture (cosmology) , microscopy , magnification , materials science , chemistry , molecule , optics , polymer , physics , computer science , organic chemistry , artificial intelligence , image (mathematics)
Atomic force microscopes (AFMs) generate images by “feeling” rather than “looking” at samples. This permits a magnification range spanning that associated with both the light and electron microscopes, but under the “natural” imaging conditions normally associated with light microscopes. Molecules and molecular interactions can be imaged at molecular or submolecular resolution in gaseous or liquid environments. By careful design of experiments it is possible to use AFM to probe how food biopolymers determine the structure and texture of food products. This approach will be illustrated through studies on food polysaccharides and proteins.