Force spectroscopy of polymers: Beyond single chain mechanics

Liu, Chuanjun; Shi, Weiqing; Cui, Shuxun; Wang, Zhiqiang; Zhang, Xi

doi:10.1016/j.cossms.2005.09.001

Cited by 37 publications

(27 citation statements)

References 56 publications

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“…Then, the deflection is converted into force signal; thus the relationship between the force and the extension is obtained. This imaging mode has achieved a great performance on individual molecules and colloidal interactions (Liu and others 2005).…”

Section: Fundamentals Of Atomic Force Microscopymentioning

confidence: 99%

“…Since the force spectroscopy experiments were conducted at a solid–liquid interface in a liquid cell, it could be used to study the interaction between small molecules and macromolecules by changing buffers in the liquid cell. The results could indicate whether interactions exist between the macromolecules and small molecules when comparing the single‐chain elasticity before and after the addition of small molecules (Liu and others 2005).…”

Section: Applications In Food Science and Technologymentioning

confidence: 99%

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Application of Atomic Force Microscopy as a Nanotechnology Tool in Food Science

Yang¹,

Wang²,

Lai³

et al. 2007

Journal of Food Science

136

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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.

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Section: Fundamentals Of Atomic Force Microscopymentioning

confidence: 99%

Section: Applications In Food Science and Technologymentioning

confidence: 99%

Application of Atomic Force Microscopy as a Nanotechnology Tool in Food Science

Yang¹,

Wang²,

Lai³

et al. 2007

Journal of Food Science

136

View full text Add to dashboard Cite

show abstract

“…Many previous researchers have investigated the loop and train lengths of an adsorbed polymer's conformation much of this work has been discussed and reviewed in the following articles [55,56]. Using our previously developed single molecule pulling technique with a scanning probe microscope (SPM), we have been able to determine how site blocking additives affect an adsorbed polymer's conformation [43].…”

Section: Introductionmentioning

confidence: 97%

Site blocking effect on the conformation of adsorbed cationic polyacrylamide on a solid surface

Brotherson

Deng

2008

Journal of Colloid and Interface Science

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“…2,3 The spring entropy effect plays a critical role in many soft matter [4][5][6] and other processes. 7,8 Many studies have extensively investigated the stretching behavior of single polymers (including biomacromolecules) [9][10][11][12] that may indicate the influence of entropic effect of polymer chains on stretching. However, the spring entropy in the collapse mode has rarely been addressed.…”

mentioning

confidence: 99%

Dual entropic and enthalpic processes in the lower critical solution temperature phase separation of poly(vinyl methyl ether) aqueous solutions

Song

Lin

et al. 2019

J Polym Sci B Polym Phys

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In the lower critical solution temperature phase separation of poly(vinyl methyl ether) aqueous solutions, the process corresponding to the weakening of the hydrogen bond interaction with increasing temperature is dominant and occurs over the entire concentration region of solutions and over a broad temperature range from 30 to 41°C, giving rise to the energetic enthalpic effect during phase separation, while the conformational change, that is, collapse of the swollen polymer coils, occurs only in the swelling polymer solution when the water concentration is above 38.3 wt %, giving rise to the entropic effect during phase separation. In addition, the entropic process corresponding to the collapse of the polymer coils occurs in a much narrow theta temperature range from 35.5 to 37°C. If the solution is held at a constant temperature for a sufficiently long time, 90% collapse of the polymer coils occurs in only the 0.5 °C temperature region between 35.5 and 36°C. Accordingly, in the enthalpic process, the most dramatic blueshift of the νC‐O bond peak occurs in the temperature range between 35 and 41°C, while this blueshift is only approximately 2 cm−1 in the temperature range from 30 to 35°C, prior to the collapse of the polymer coils due to the entropic effect. © 2019 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2019, 57, 323–330

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Force spectroscopy of polymers: Beyond single chain mechanics

Cited by 37 publications

References 56 publications

Application of Atomic Force Microscopy as a Nanotechnology Tool in Food Science

Application of Atomic Force Microscopy as a Nanotechnology Tool in Food Science

Site blocking effect on the conformation of adsorbed cationic polyacrylamide on a solid surface

Dual entropic and enthalpic processes in the lower critical solution temperature phase separation of poly(vinyl methyl ether) aqueous solutions

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