메뉴 건너뛰기




Volumn 91, Issue 5, 2011, Pages 783-788

Advances in research on structural characterisation of agricultural products using atomic force microscopy

Author keywords

Agricultural products; Atomic force microscopy (AFM); Nanostructure; Surface topography

Indexed keywords

NANOMATERIAL;

EID: 79952353514     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4284     Document Type: Review
Times cited : (13)

References (44)
  • 1
    • 33845550183 scopus 로고
    • Structure-function relationships of food proteins with an emphasis on the importance of protein hydrophobicity
    • Nakai S, Structure-function relationships of food proteins with an emphasis on the importance of protein hydrophobicity. J Agric Food Chem 31: 676-683 (1983).
    • (1983) J Agric Food Chem , vol.31 , pp. 676-683
    • Nakai, S.1
  • 2
    • 0141753013 scopus 로고    scopus 로고
    • Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features
    • Nieto AB, Salbatori DM, Castro MA and Alzamora SM, Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features. J Food Eng 61: 269-278 (2004).
    • (2004) J Food Eng , vol.61 , pp. 269-278
    • Nieto, A.1    Salbatori, D.2    Castro, M.3    Alzamora, S.4
  • 3
    • 61349131966 scopus 로고    scopus 로고
    • Microfibrillated cellulose from the peel of prickly pear fruits
    • Habibi Y, Mahrouz M and Vignon MR, Microfibrillated cellulose from the peel of prickly pear fruits. Food Chem 115: 423-429 (2009).
    • (2009) Food Chem , vol.115 , pp. 423-429
    • Habibi, Y.1    Mahrouz, M.2    Vignon, M.3
  • 4
    • 0242409462 scopus 로고    scopus 로고
    • Prediction of moisture loss across the cuticle of apple (Malus sylvestris subsp. mitis [Wallr.]) during storage. Part 1. Model development and determination of diffusion coefficients
    • Veraverbeke EA, Verboven P, Oostveldt PV and Nicolai{dotless} BM, Prediction of moisture loss across the cuticle of apple (Malus sylvestris subsp. mitis [Wallr.]) during storage. Part 1. Model development and determination of diffusion coefficients. Postharv Biol Technol 30: 75-88 (2003).
    • (2003) Postharv Biol Technol , vol.30 , pp. 75-88
    • Veraverbeke, E.1    Verboven, P.2    Oostveldt, P.3    Nicolai, B.4
  • 5
    • 34248153254 scopus 로고    scopus 로고
    • Application of atomic force microscopy as a nanotechnology tool in food science
    • Yang HS, Wang YF, Lai SJ, An HJ, Li YF and Chen FS, Application of atomic force microscopy as a nanotechnology tool in food science. J Food Sci 72: R65-R75 (2007).
    • (2007) J Food Sci , vol.72
    • Yang, H.1    Wang, Y.2    Lai, S.3    An, H.4    Li, Y.5    Chen, F.6
  • 6
    • 0000304606 scopus 로고
    • Atomic-force microscopy in food research: a new technique comes of age
    • Kirby AR, Gunning AP and Morris VJ, Atomic-force microscopy in food research: a new technique comes of age. Trends Food Sci Technol 6: 359-365 (1995).
    • (1995) Trends Food Sci Technol , vol.6 , pp. 359-365
    • Kirby, A.1    Gunning, A.2    Morris, V.3
  • 7
    • 0038603949 scopus 로고    scopus 로고
    • Recent progress in the application of atomic force microscopy imaging and force spectroscopy to microbiology
    • Dufrene YF, Recent progress in the application of atomic force microscopy imaging and force spectroscopy to microbiology. Curr Opin Microbiol 6: 317-323 (2003).
    • (2003) Curr Opin Microbiol , vol.6 , pp. 317-323
    • Dufrene, Y.1
  • 8
    • 0035560090 scopus 로고    scopus 로고
    • Atomic force microscopy as a tool for interpreting the rheology of food biopolymers at the molecular level
    • Morris VJ, Mackie AR, Wilde PJ, Kirby AR, Mills ECN and Gunning AP, Atomic force microscopy as a tool for interpreting the rheology of food biopolymers at the molecular level. LWT-Food Sci Technol 34: 3-10 (2001).
    • (2001) LWT-Food Sci Technol , vol.34 , pp. 3-10
    • Morris, V.1    Mackie, A.2    Wilde, P.3    Kirby, A.4    Mills, E.5    Gunning, A.6
  • 9
    • 84967693081 scopus 로고    scopus 로고
    • Atomic Force Microscopy for Biologists
    • 2nd edn). Imperial College Press, London
    • Morris VJ, Kirby AR and Gunning AP, Atomic Force Microscopy for Biologists (2nd edn). Imperial College Press, London, pp. 1-75 (2010).
    • (2010) , pp. 1-75
    • Morris, V.1    Kirby, A.2    Gunning, A.3
  • 10
    • 0032304836 scopus 로고    scopus 로고
    • Atomic force microscopy studies on hydroxypropylguar gels formed under shear
    • Power D, Larson I, Hartley P, Dunstan D and Boger DV, Atomic force microscopy studies on hydroxypropylguar gels formed under shear. Macromolecules 31: 8744-8748 (1998).
    • (1998) Macromolecules , vol.31 , pp. 8744-8748
    • Power, D.1    Larson, I.2    Hartley, P.3    Dunstan, D.4    Boger, D.5
  • 11
    • 4644366129 scopus 로고    scopus 로고
    • Atomic Force Microscopy: Biomedical Methods and Applications
    • Humana Press, New York, NY
    • Braga PC and Ricci D, Atomic Force Microscopy: Biomedical Methods and Applications. Humana Press, New York, NY, pp. 13-23 (2004).
    • (2004) , pp. 13-23
    • Braga, P.1    Ricci, D.2
  • 12
    • 0030813742 scopus 로고    scopus 로고
    • Unexpected branching in pectin observed by atomic force microscopy
    • Round AN, MacDougall AJ, Ring SG and Morris VJ, Unexpected branching in pectin observed by atomic force microscopy. Carbohydr Res 303: 251-253 (1997).
    • (1997) Carbohydr Res , vol.303 , pp. 251-253
    • Round, A.1    Macdougall, A.2    Ring, S.3    Morris, V.4
  • 13
    • 0344417845 scopus 로고    scopus 로고
    • Imaging an alginate polymer gel matrix using atomic force microscopy
    • Decho AW, Imaging an alginate polymer gel matrix using atomic force microscopy. Carbohydr Res 315: 330-333 (1999).
    • (1999) Carbohydr Res , vol.315 , pp. 330-333
    • Decho, A.1
  • 14
    • 0035848811 scopus 로고    scopus 로고
    • Investigating the nature of branching in pectin by atomic force microscopy and carbohydrate analysis
    • Round AN, Rigby NM, MacDougall AJ, Ring SG and Morris VJ, Investigating the nature of branching in pectin by atomic force microscopy and carbohydrate analysis. Carbohydr Res 331: 337-342 (2001).
    • (2001) Carbohydr Res , vol.331 , pp. 337-342
    • Round, A.1    Rigby, N.2    Macdougall, A.3    Ring, S.4    Morris, V.5
  • 15
    • 33845774249 scopus 로고    scopus 로고
    • Nanostructural analysis of starch components by atomic force microscopy
    • Dang JMC, Braet F and Copeland L, Nanostructural analysis of starch components by atomic force microscopy. J Microsc 224: 181-186 (2006).
    • (2006) J Microsc , vol.224 , pp. 181-186
    • Dang, J.1    Braet, F.2    Copeland, L.3
  • 16
    • 0242289360 scopus 로고    scopus 로고
    • Potato starch granule nanostructure studied by high resolution non-contact AFM
    • Szymonska J and Krok F, Potato starch granule nanostructure studied by high resolution non-contact AFM. Int J Biol Macromol 33: 1-7 (2003).
    • (2003) Int J Biol Macromol , vol.33 , pp. 1-7
    • Szymonska, J.1    Krok, F.2
  • 17
    • 0037381228 scopus 로고    scopus 로고
    • Modification of granular potato starch by multiple deep-freezing and thawing
    • Szymonska J, Krok F, Komorowska-Czepirska E and Rebilas K, Modification of granular potato starch by multiple deep-freezing and thawing. Carbohydr Polym 52: 1-10 (2003).
    • (2003) Carbohydr Polym , vol.52 , pp. 1-10
    • Szymonska, J.1    Krok, F.2    Komorowska-Czepirska, E.3    Rebilas, K.4
  • 18
    • 0141559251 scopus 로고    scopus 로고
    • Atomic force microscopy of pea starch granules: granule architecture of wild-type parent, r and rb single mutants, and the rrb double mutant
    • Ridout MJ, Parker ML, Hedley CL, Bogracheva TY and Morris VJ, Atomic force microscopy of pea starch granules: granule architecture of wild-type parent, r and rb single mutants, and the rrb double mutant. Carbohydr Res 338: 2135-2147 (2003).
    • (2003) Carbohydr Res , vol.338 , pp. 2135-2147
    • Ridout, M.1    Parker, M.2    Hedley, C.3    Bogracheva, T.4    Morris, V.5
  • 20
    • 34447640367 scopus 로고    scopus 로고
    • Investigation of starch retrogradation using atomic force microscopy
    • Tang MC and Copeland L, Investigation of starch retrogradation using atomic force microscopy. Carbohydr Polym 70: 1-7 (2007).
    • (2007) Carbohydr Polym , vol.70 , pp. 1-7
    • Tang, M.1    Copeland, L.2
  • 21
    • 33847316867 scopus 로고    scopus 로고
    • The study of starch nano-unit chains in the gelatinization process
    • Liu P, Liu ZD and Kennedy JF, The study of starch nano-unit chains in the gelatinization process. Carbohydr Polym 68: 360-366 (2007).
    • (2007) Carbohydr Polym , vol.68 , pp. 360-366
    • Liu, P.1    Liu, Z.2    Kennedy, J.3
  • 22
    • 44049104359 scopus 로고    scopus 로고
    • Effects of heating modes and sources on nanostructure of gelatinized starch molecules using atomic force microscopy
    • An HJ, Yang HS, Liu ZD and Zhang ZZ, Effects of heating modes and sources on nanostructure of gelatinized starch molecules using atomic force microscopy. LWT-Food Sci Technol 41: 1466-1471 (2008).
    • (2008) LWT-Food Sci Technol , vol.41 , pp. 1466-1471
    • An, H.1    Yang, H.2    Liu, Z.3    Zhang, Z.4
  • 23
    • 15744372123 scopus 로고    scopus 로고
    • Nano-structure and properties of maize zein studied by atomic force microscopy
    • Guo YC, Liu ZD, An HJ, Li MQ and Hu J, Nano-structure and properties of maize zein studied by atomic force microscopy. J Cereal Sci 41: 277-281 (2005).
    • (2005) J Cereal Sci , vol.41 , pp. 277-281
    • Guo, Y.1    Liu, Z.2    An, H.3    Li, M.4    Hu, J.5
  • 24
    • 11144282528 scopus 로고    scopus 로고
    • Aggregation profile of 11S, 7S and 2S coagulated with GDL
    • Tay SL, Xu GQ and Perera CO, Aggregation profile of 11S, 7S and 2S coagulated with GDL. Food Chem 91: 457-462 (2005).
    • (2005) Food Chem , vol.91 , pp. 457-462
    • Tay, S.1    Xu, G.2    Perera, C.3
  • 25
    • 33748418006 scopus 로고    scopus 로고
    • Functional and structural properties of 2S soy protein in relation to other molecular protein fractions
    • Tay SL, Kasapis S, Perera CO and Barlow PG, Functional and structural properties of 2S soy protein in relation to other molecular protein fractions. J Agric Food Chem 54: 6046-6053 (2006).
    • (2006) J Agric Food Chem , vol.54 , pp. 6046-6053
    • Tay, S.1    Kasapis, S.2    Perera, C.3    Barlow, P.4
  • 26
    • 35348917751 scopus 로고    scopus 로고
    • Nanostructural characterization of catfish skin gelatin using atomic force microscopy
    • Yang HS, Wang YF, Regenstein JM and Rouse DB, Nanostructural characterization of catfish skin gelatin using atomic force microscopy. J Food Sci 72: 430-440 (2007).
    • (2007) J Food Sci , vol.72 , pp. 430-440
    • Yang, H.1    Wang, Y.2    Regenstein, J.3    Rouse, D.4
  • 27
    • 44649153752 scopus 로고    scopus 로고
    • Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins
    • Yang HS, Wang YF, Zhou P and Regenstein JM, Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins. Food Hydrocolloids 22: 1541-1550 (2008).
    • (2008) Food Hydrocolloids , vol.22 , pp. 1541-1550
    • Yang, H.1    Wang, Y.2    Zhou, P.3    Regenstein, J.4
  • 28
    • 43749102048 scopus 로고    scopus 로고
    • Characterization of fish gelatin at nanoscale using atomic force microscopy
    • Wang YF, Yang HS and Regenstein JM, Characterization of fish gelatin at nanoscale using atomic force microscopy. Food Biophys 3: 269-272 (2008).
    • (2008) Food Biophys , vol.3 , pp. 269-272
    • Wang, Y.1    Yang, H.2    Regenstein, J.3
  • 29
    • 54049118361 scopus 로고    scopus 로고
    • Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins
    • Yang HS and Wang YF, Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins. Food Hydrocolloids 23: 577-584 (2009).
    • (2009) Food Hydrocolloids , vol.23 , pp. 577-584
    • Yang, H.1    Wang, Y.2
  • 30
    • 18744396663 scopus 로고    scopus 로고
    • Atomic force microscopy of the water-soluble pectin of peaches during storage
    • Yang HS, An HJ, Feng GP, Li YF and Lai SJ, Atomic force microscopy of the water-soluble pectin of peaches during storage. Eur Food Res Technol 220: 587-591 (2005).
    • (2005) Eur Food Res Technol , vol.220 , pp. 587-591
    • Yang, H.1    An, H.2    Feng, G.3    Li, Y.4    Lai, S.5
  • 31
    • 21844434185 scopus 로고    scopus 로고
    • Microstructure changes of sodium carbonate-soluble pectin of peach by AFM during controlled atmosphere storage
    • Yang HS, Feng GP, An HJ and Li YF, Microstructure changes of sodium carbonate-soluble pectin of peach by AFM during controlled atmosphere storage. Food Chem 94: 179-192 (2006).
    • (2006) Food Chem , vol.94 , pp. 179-192
    • Yang, H.1    Feng, G.2    An, H.3    Li, Y.4
  • 32
    • 29144492252 scopus 로고    scopus 로고
    • Atomic force microscopy study of the ultrastructural changes of chelate-soluble pectin in peaches under controlled atmosphere storage
    • Yang HS, Lai SJ, An HJ and Li YF, Atomic force microscopy study of the ultrastructural changes of chelate-soluble pectin in peaches under controlled atmosphere storage. Postharv Biol Technol 39: 75-83 (2006).
    • (2006) Postharv Biol Technol , vol.39 , pp. 75-83
    • Yang, H.1    Lai, S.2    An, H.3    Li, Y.4
  • 33
    • 67650985959 scopus 로고    scopus 로고
    • Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits
    • Liu H, Chen FS, Yang HS, Yao YZ, Gong XZ, Xin Y, et al, Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits. Food Res Int 42: 1131-1140 (2009).
    • (2009) Food Res Int , vol.42 , pp. 1131-1140
    • Liu, H.1    Chen, F.2    Yang, H.3    Yao, Y.4    Gong, X.5    Xin, Y.6
  • 34
    • 78650677767 scopus 로고    scopus 로고
    • Quality attributes and cell wall properties of strawberries (Fragaria annanassa Duch.) under calcium chloride treatment
    • DOI: 10.1016/j.foodchem.2010.11.009.
    • Chen FS, Liu H, Yang HS, Lai SJ, Cheng XL, Xin Y, et al, Quality attributes and cell wall properties of strawberries (Fragaria annanassa Duch.) under calcium chloride treatment. Food Chem 126: 450-459 (2011). DOI: 10.1016/j.foodchem.2010.11.009.
    • (2011) Food Chem , vol.126 , pp. 450-459
    • Chen, F.1    Liu, H.2    Yang, H.3    Lai, S.4    Cheng, X.5    Xin, Y.6
  • 35
    • 70349089694 scopus 로고    scopus 로고
    • Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage
    • Zhang LF, Chen FS, Yang HS, Sun XY, Liu H, Gong XZ, et al, Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage. LWT-Food Sci Technol 43: 26-32 (2010).
    • (2010) LWT-Food Sci Technol , vol.43 , pp. 26-32
    • Zhang, L.1    Chen, F.2    Yang, H.3    Sun, X.4    Liu, H.5    Gong, X.6
  • 36
    • 76749134750 scopus 로고    scopus 로고
    • Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening
    • Xin Y, Chen FS, Yang HS, Zhang PL, Deng Y and Yang B, Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening. Food Chem 121: 372-380 (2010).
    • (2010) Food Chem , vol.121 , pp. 372-380
    • Xin, Y.1    Chen, F.2    Yang, H.3    Zhang, P.4    Deng, Y.5    Yang, B.6
  • 37
    • 33745564322 scopus 로고    scopus 로고
    • Atomic force microscopy of pea starch: granule architecture of the rug3-a, rug4-b, rug5-a and lam-c mutants
    • Ridout MJ, Parker ML, Hedley CL, Bogracheva TY and Morris VJ, Atomic force microscopy of pea starch: granule architecture of the rug3-a, rug4-b, rug5-a and lam-c mutants. Carbohydr Polym 65: 64-74 (2006).
    • (2006) Carbohydr Polym , vol.65 , pp. 64-74
    • Ridout, M.1    Parker, M.2    Hedley, C.3    Bogracheva, T.4    Morris, V.5
  • 38
    • 48749117720 scopus 로고    scopus 로고
    • Physico-chemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 chinese cherry cultivars at 2 ripening stages
    • Zhang LF, Chen FS, An HJ, Yang HS, Sun XY, Guo XF, et al, Physico-chemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 chinese cherry cultivars at 2 ripening stages. J Food Sci 73: N17-N22 (2008).
    • (2008) J Food Sci , vol.73
    • Zhang, L.1    Chen, F.2    An, H.3    Yang, H.4    Sun, X.5    Guo, X.6
  • 39
    • 52949131503 scopus 로고    scopus 로고
    • The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L.) cultivars at different stages of ripeness
    • Chen FS, Zhang LF, An HJ, Yang HS, Sun XY, Liu H, et al, The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L.) cultivars at different stages of ripeness. LWT-Food Sci Technol 42: 125-130 (2009).
    • (2009) LWT-Food Sci Technol , vol.42 , pp. 125-130
    • Chen, F.1    Zhang, L.2    An, H.3    Yang, H.4    Sun, X.5    Liu, H.6
  • 40
    • 58749085388 scopus 로고    scopus 로고
    • Comparative studies on nanostructures of three kinds of pectins in two peach cultivars using atomic force microscopy
    • Yang HS, Chen FS, An HJ and Lai SJ, Comparative studies on nanostructures of three kinds of pectins in two peach cultivars using atomic force microscopy. Postharv Biol Technol 51: 391-398 (2009).
    • (2009) Postharv Biol Technol , vol.51 , pp. 391-398
    • Yang, H.1    Chen, F.2    An, H.3    Lai, S.4
  • 41
    • 0039494349 scopus 로고    scopus 로고
    • Physical properties of alginate-coated onion (Allium cepa) skin
    • Hershko V and Nussinovitch A, Physical properties of alginate-coated onion (Allium cepa) skin. Food Hydrocolloids 12: 195-202 (1998).
    • (1998) Food Hydrocolloids , vol.12 , pp. 195-202
    • Hershko, V.1    Nussinovitch, A.2
  • 42
    • 16844370970 scopus 로고    scopus 로고
    • Visualization and quantitative roughness analysis of peach skin by atomic force microscopy under storage
    • Yang HS, An HJ, Feng GP and Li YF, Visualization and quantitative roughness analysis of peach skin by atomic force microscopy under storage. LWT-Food Sci Technol 38: 571-577 (2005).
    • (2005) LWT-Food Sci Technol , vol.38 , pp. 571-577
    • Yang, H.1    An, H.2    Feng, G.3    Li, Y.4
  • 43
    • 37448999136 scopus 로고    scopus 로고
    • Epicarp characterization of coffee fruits by atomic force microscopy
    • Cardona YP, Oliveros CE, Arias DF, Alvarez F and Devia A, Epicarp characterization of coffee fruits by atomic force microscopy. J Food Eng 86: 167-171 (2008).
    • (2008) J Food Eng , vol.86 , pp. 167-171
    • Cardona, Y.1    Oliveros, C.2    Arias, D.3    Alvarez, F.4    Devia, A.5
  • 44
    • 77956439423 scopus 로고    scopus 로고
    • Field emission scanning electron and atomic force microscopy, and Raman and X-ray photoelectron spectroscopy characterization of near-isogenic soft and hard wheat kernels and corresponding flours
    • Scudiero L and Morris CF, Field emission scanning electron and atomic force microscopy, and Raman and X-ray photoelectron spectroscopy characterization of near-isogenic soft and hard wheat kernels and corresponding flours. J Cereal Sci 52: 136-142 (2010).
    • (2010) J Cereal Sci , vol.52 , pp. 136-142
    • Scudiero, L.1    Morris, C.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.