Atomic force microscopy study of the ultrastructural changes of chelate-soluble pectin in peaches under controlled atmosphere storage

Yang, Hongshun; Lai, Shaojuan; An, Hongjie; Li, Yunfei

doi:10.1016/j.postharvbio.2005.08.001

Cited by 48 publications

(48 citation statements)

References 31 publications

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“…The imaging was conducted in air with a scan speed of 2 Hz. The scanner was adjusted to select and capture smaller areas within the region that is capable of scanning (Yang et al, 2006b). NSC 11/No Al tip was used with resonance and a force constant of 330 kHz and 48 N/m, respectively.…”

Section: Nanostructural Characterisation and Analysismentioning

confidence: 99%

“…1,4-a-linked GalUA interrupted by the insertion of 1,2-a-linked rhamnose (Rha) formed the RG I, which is mainly composed of 1,4-b-D-galactan and/or 1,5-a-L-arabinan as neutral sugar side chains. RG II has a very complicated structure, of which galacturonan is replaced by diverse sugars and linkages (Willats, McCartney, Mackie, & Knox, 2001;Yang, Lai, An, & Li, 2006b). The monosaccharide compositions of pectin can be determined by high-performance liquid chromatography (HPLC).…”

Section: Introductionmentioning

confidence: 99%

“…Pectins from peaches (Yang, et al, 2006b;Yang, Feng, An, & Li, 2006a) and cherries (Zhang et al, 2008), the branching of pectin from marsh cinquefoil (Ovodova et al, 2006) were also characterized by AFM successfully. The nanostructure of the polysaccharides provides useful information of physicochemical and texture of food materials.…”

Section: Introductionmentioning

confidence: 99%

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Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening

et al. 2010

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Section: Nanostructural Characterisation and Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening

et al. 2010

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“…At the nanoscale level, the physical, chemical, and biological properties of materials fundamentally differ from those at bulk scale. Atomic force microscopy, a nanotechnology tool, has been applied successfully to many fields of food science and technology including imaging of pectin, 3,4 high-purity laboratory-prepared mammalian gelatins, [5][6][7][8][9][10][11] and recently gelatin from fish skin. [12][13][14] The objective of this work was to characterize the nanostructure of food-grade fish gelatin obtained using different preparation conditions and different concentrations.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Fish Gelatin at Nanoscale Using Atomic Force Microscopy

2008

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Atomic force microscopy (AFM) was used as a meaningful tool to characterize the nanostructure of gelatin from catfish (Ictalurus punctatus) skin. The gelatins extracted with pretreatments including acid pretreatment, alkaline pretreatment, and alkaline followed by acid pretreatment (optimized extraction conditions). The resulting gelatins were imaged using AFM and their nanostructure was studied. The AFM images showed that gelatin extracted with acid pretreatment had a coacervate structure while with alkaline pretreatment there were separate aggregates. Spherical aggregates and annular pores were observed in AFM images of gelatin with the optimized extraction conditions. AFM imaging of gelatin with a relative high concentration (0.5%) was successfully done and the results help researchers to understand gelatin structures at the nanoscale.

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“…AFM can detect irregularities in the polymer structure that usually hindered the detection in whole sample-based analyses (Round et al, 1996). Thus, AFM imaging provides the potential to characterize the integral heterogeneous assemblies of food macromolecules (Yang et al, 2006(Yang et al, , 2007.…”

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confidence: 99%

Advanced Analytical Techniques for the Measurement of Nanomaterials in Food and Agricultural Samples: A Review

Bandyopadhyay

Peralta-Videa

Gardea‐Torresdey

2013

Environmental Engineering Science

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Nanotechnology offers substantial prospects for the development of state-of-the-art products and applications for agriculture, water treatment, and food industry. Profuse use of nanoproducts will bring potential benefits to farmers, the food industry, and consumers, equally. However, after end-user applications, these products and residues will find their way into the environment. Therefore, discharged nanomaterials (NMs) need to be identified and quantified to determine their ecotoxicity and the levels of exposure. Detection and characterization of NMs and their residues in the environment, particularly in food and agricultural products, have been limited, as no single technique or method is suitable to identify and quantify NMs. In this review, we have discussed the available literature concerning detection, characterization, and measurement techniques for NMs in food and agricultural matrices, which include chromatography, flow field fractionation, electron microscopy, light scattering, and autofluorescence techniques, among others.

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Atomic force microscopy study of the ultrastructural changes of chelate-soluble pectin in peaches under controlled atmosphere storage

Cited by 48 publications

References 31 publications

Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening

Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening

Characterization of Fish Gelatin at Nanoscale Using Atomic Force Microscopy

Advanced Analytical Techniques for the Measurement of Nanomaterials in Food and Agricultural Samples: A Review

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