用于食品科学研究的原子力显微镜
原子力显微镜可以为食品科学提供准确的数据。研究人员可以在接近原生环境的情况下观察分子结构(例如:明胶、酪蛋白、叶黄素多糖、果胶、淀粉和大豆蛋白)。同时更大更复杂的结构也正在研究中,例如:多糖凝胶、淀粉、口香糖、巧克力和牛奶胶粒。
可以提供小分子和复杂结构材料的高分辨率成像。在食品科学中,了解食物的结构(例如巧克力)有助于通过改变成分、添加剂和加工变量来提升食品的口感。凭借纳米级机械特性测量功能,可以帮助研究人员区分混合物中的不同材料。样品可以在空气中、受控的湿度下,或者液体环境下进行测量。此外,通过对整个样品进行加热或冷却,可以对温度的影响进行观察,或者利用局部热分析来探测纳米级的相变。
食品结构和功能
食品生物高聚物的物理-化学特性(蛋白质、碳水化合物聚合物等)
食品纳米技术
利用原子力显微镜进行食品科学研究
利用MFP-3D AFM的力光谱进行探测,以观察油滴之间的相互作用
利用AFM和Ztherm局部热分析,对巧克力制作中的蔗糖晶体进行表征
在食品科学研究中利用原子力显微镜
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