Application of Atomic Force Microscopy on Studying Micro- and Nano-Structures of Starch

被引：10
|
作者：
Liu, Peng [1 ]
Chen, Ling [1 ]
Corrigan, Penny A. [2 ]
Yu, Long [2 ]
Liu, Zhongdong [3 ]
机构：
[1] S China Univ Technol, CPFRR, Guangzhou, Guangdong, Peoples R China
[2] CSIRO Mat Sci & Engn, Melbourne, Vic, Australia
[3] Henan Univ Technol, Kaifeng, Henan, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2008年 / 4卷 / 07期
基金：
中国国家自然科学基金;
关键词：
atomic force microscopy; starch structure;
D O I：
10.2202/1556-3758.1510
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This paper reviews the application of atomic force microscopy (AFM) to the study of starch structures, including both macrostructure of starch granules and the nanostructure of molecular chains. It introduces the different techniques of sample preparation and discusses what AFM could observe. The paper summarises the present situation of the application of AFM in the study of starch structures and guides the direction for further research.
引用
收藏
页数：24
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