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Application of Atomic Force Microscopy on Studying Micro- and Nano-Structures of Starch
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Peng Liu
Published/Copyright:
September 22, 2008
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.
Keywords: atomic force microscopy; starch structure
Published Online: 2008-9-22
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
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- Effectiveness of Pulsed Electric Fields in Controlling Microbial Growth in Milk
- Biochemical Changes during Alcoholic Fermentation in the Production of ``Tchapalo'', a Traditional Sorghum Beer
- Comparative Evaluation of Different Pretreatments on Tomato Slices Dried in a Cabinet Air Drier
- Effects of Temperatures on Rheological Behavior of Dragon Fruit (Hylocereus sp.) Juice
- Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration
- Variation of the Physical Properties of Sheanut (Vitellaria Paradoxa Gaertn.) Kernels during Convective Drying
- Changes in Color and Total Phenolic Content of Different Cultivars of Persimmon during Dehydration
- Indirect Method of Measuring Dispersion Coefficients for Granular Flow in a Column of Dihedrons
- Formulation and Fuzzy Modeling of Viscosity of an Orange-Flavored Carboxymethylcellulose-Whey Protein Isolate Beverage
- Association of Two Enzymes for Obtaining Low Phenylalanine Protein Hydrolysates from Wheat Flour
- Shorter Communication
- Role of Glass-Transition on Fluid Transport in Porous Food Materials
- Rheological Properties of Tomato Concentrate
- Critical Review
- Application of Atomic Force Microscopy on Studying Micro- and Nano-Structures of Starch
