Table Of ContentFundamentals and
Application of Atomic
Force Microscopy for
Food Research
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Fundamentals and
Application of Atomic
Force Microscopy for
Food Research
Editedby
JIAN ZHONG
Xinhua Hospital, Shanghai Institute for Pediatric
Research,Shanghai Key Laboratory of Pediatric
Gastroenterology and Nutrition, Shanghai Jiao Tong
University School of Medicine, Shanghai, China
HONGSHUN YANG
Department of Food Science and Technology, National
University of Singapore, Singapore, Singapore
CLAIRE GAIANI
LIBio (Laboratoired’Ingénierie desBiomolécules),
Université de Lorraine, Vandoeuvre-lès-Nancy Cedex,
France
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Contents
Listofcontributors xiii
Section 1 Introduction of AFM for food research
1. An introduction 3
JianZhong,HongshunYangandClaireGaiani
Acknowledgements 7
References 7
Section 2 Fundamentals of AFM
2. Atomic force microscopy:from theory to application in
food science 15
SofianeEl-Kirat-Chatel,JenniferBurgain,ClaireGaianiandGrégoryFrancius
2.1 Historyofatomicforcemicroscopy 15
2.2 Basicprinciplesofatomicforcemicroscopy 16
2.2.1 Basiccomponents 17
2.2.2 Workingconditions,basicfunctions,andtheory 20
2.3 Forcemeasurementsandnanomanipulation 23
2.4 Newimagingmodes 27
2.5 Measurementitems 29
2.6 Atomicforcemicroscopyintegrationwithotherinstruments 30
2.7 Researchwaysandapplications 30
2.7.1 Researchtype 30
2.7.2 Quickoverviewofapplicationsinfoodsciences 34
2.8 Conclusion 37
References 38
3. Operation procedures of atomic force microscopy for food and
biologicalsamples 45
LiliYang,TingZhang,YaoLiu,RuiSun,XichangWangandJianZhong
3.1 Introduction 45
3.2 Atomicforcemicroscopyrequirementsforfoodsamples 45
3.3 Substrates 46
v
vi Contents
3.3.1 Mica 49
3.3.2 Glass 49
3.3.3 Graphite 50
3.4 Samplepreparationforfoodsamples 50
3.4.1 Individualbiomolecules 51
3.4.2 Artificiallysupportedlipidlayers 51
3.4.3 Cells 52
3.4.4 Foodpowder 53
3.4.5 Bulksolidsample 53
3.5 Cantileverselection 53
3.5.1 Springconstant 54
3.5.2 Tipgeometry 55
3.5.3 Resonancefrequencyandqualityfactor 56
3.5.4 Tipfunctionalization 56
3.6 Commonimagingprocedurebyatomicforcemicroscopy 57
3.6.1 Poweronsystem 57
3.6.2 Mountsample 57
3.6.3 Mountprobe 59
3.6.4 Enablesoftware 59
3.6.5 Alignlaser 59
3.6.6 Adjustphotodiodesignal 60
3.6.7 Cantilevertune(tappingmodeonly) 60
3.6.8 SetInitialscanparameters 60
3.6.9 Engageatomicforcemicroscopyprobe 60
3.6.10 Optimizescanparameters 61
3.6.11 Acquireandsavetheimage 61
3.6.12 Withdrawatomicforcemicroscopyprobe 61
3.6.13 Unmountatomicforcemicroscopyprobeandsample 61
3.6.14 Shutdownsystem 61
3.6.15 Cleanworkspace 62
3.7 Commonforcemeasurementprocedurebyatomicforce
microscopy 62
3.7.1 Measuredeflectionsensitivity 63
3.7.2 Calculatespringconstant 64
3.7.3 Forcemeasurement 66
3.8 Commonnanomanipulationprocedurebyatomicforce
microscopy 66
3.9 Dataoptimization 67
3.9.1 Real-timeoptimization 67
3.9.2 Offlineoptimization 68
Contents vii
3.10 Dataanalysis 69
3.10.1 Typicalimageartifacts 69
3.10.2 Imageanalysis 75
3.11 Conclusion 76
Acknowledgments 76
Conflictofinterest 76
References 76
Section 3 Application of AFM for food research
4. Application ofatomicforce microscopy for food proteins 83
YangyiZhang,JiaminXu,TingZhang,ShudanHuang,XichangWang
andJianZhong
4.1 Introduction 83
4.2 Foodproteinextractionandsamplepreparation 85
4.2.1 Foodproteinextraction 85
4.2.2 Samplepreparation 87
4.3 Grainproteins 88
4.3.1 Riceproteins 88
4.3.2 Wheatproteins 89
4.3.3 Maizeproteins 91
4.3.4 Sorghumproteins 91
4.4 Beanproteins 92
4.4.1 Soyproteins 92
4.4.2 Peaproteins 93
4.5 Peanutproteins 95
4.6 Milkproteins 96
4.6.1 Caseins 97
4.6.2 Wheyproteins 99
4.7 Meatproteins 102
4.8 Seafoodproteins 104
4.9 Collagenandgelatin 106
4.9.1 Collagen 106
4.9.2 Gelatin 109
4.10 Eggproteins 110
4.11 Summaryandoutlook 112
Acknowledgment 112
Conflictofinterest 112
References 112
viii Contents
5. Application ofatomic forcemicroscopy for
food polysaccharides 121
LifenZhang,XiaoyangSun,ShaojuanLai,FushengChenand
HongshunYang
5.1 Introduction 121
5.2 Plantpolysaccharide 122
5.2.1 Starch 122
5.2.2 Pectin 126
5.2.3 Cellulose 142
5.2.4 Others 143
5.3 Measurementofmoleculeinteractionsofpolysaccharidesand
foodcomponents 147
5.3.1 Polysaccharides-polysaccharides 147
5.3.2 Polysaccharides-protein 148
5.4 Conclusions 149
Acknowledgment 150
Declarationofcompetinginterest 150
References 150
Furtherreading 159
6. Application ofatomic forcemicroscopy in
food microorganism research 161
LinZhaoandHongshunYang
6.1 Introduction 161
6.2 Singlemicrobialcellstudies 162
6.2.1 Morphologicalchangeevaluation 162
6.2.2 Antimicrobialmechanismevaluation 165
6.3 Microbialbiofilmstudies 169
6.3.1 Biofilmmorphologicalimaging 169
6.3.2 Biofilmadhesivepropertystudy 170
6.3.3 Biofilmdynamicprocessstudy 171
6.4 Microbialmacromoleculestudies 173
6.4.1 Surfacelayerproteinstudy 173
6.4.2 Surfacemolecularinteractionstudy 175
6.5 Representativelyreportedatomicforcemicroscopystudies
aboutdifferenttypesofmicroorganisms 176
6.5.1 Prokaryoticmicroorganisms 176
6.5.2 Eukaryoticmicroorganisms 177
6.5.3 Viruses 178
Contents ix
6.6 Combineduseofatomicforcemicroscopywithothertechniques 179
6.6.1 Atomicforcemicroscopyandinfraredcombination 179
6.6.2 AtomicforcemicroscopyandRamanspectroscopycombination 181
6.7 Conclusionandfuturetrends 181
Acknowledgements 182
Declarationofcompetinginterest 182
References 182
7. Application ofatomicforce microscopy for
food foams and emulsions 189
ChristelleLopez
7.1 Introduction 189
7.2 Atomicforcemicroscopyappliedtofoodfoamsandemulsions:
fundamentals,operatingmodes,imagingfortopographyand
force(cid:1)distancecurvesfornanomechanics 192
7.2.1 Fundamentalsofatomicforcemicroscopy:investigationof
surfaces 192
7.2.2 Atomicforcemicroscope 193
7.2.3 Operatingmodesforimaging 193
7.2.4 Force(cid:1)distancecurvesfordeterminingsurfacematerialproperties 195
7.2.5 Probingairbubbles,lipiddroplets,andinterfaces 195
7.3 Applicationofatomicforcemicroscopyforfoodfoams 197
7.3.1 Componentsinvolvedintheair/waterinterface 197
7.3.2 ComponentsadsorbedatplanarLangmuirfilms 198
7.3.3 Airbubblesundertheatomicforcemicroscope 201
7.4 Applicationofatomicforcemicroscopyforfoodemulsionsand
nanoemulsions 202
7.4.1 Morphologyofcomponentsusedtostabilizeoil-in-water
emulsions 203
7.4.2 MorphologyofcomponentsadsorbedatplanarLangmuirfilms 207
7.4.3 Nanoemulsionsandemulsions:lipiddropletsundertheatomic
forcemicroscopytip 210
7.5 Applicationofatomicforcemicroscopytodairylipidsystems:
membranes,liposomes,andemulsions 215
7.5.1 Milk:fromnaturaltoprocessedoil-in-wateremulsions 215
7.5.2 Topographyoflipidmonolayersandmembranesinair 217
7.5.3 Topographyandmechanicalpropertiesofhydratedlipid
bilayers 217
7.5.4 Surfacetopographyandroughnessofmilkfatglobules 222
7.5.5 Probingspecificinteractionsandadhesionforcesinvolvedatthe
surfaceofmilkfatglobules 223
