Table Of Content

Fundamentals and Application of Atomic Force Microscopy for Food Research This pageintentionallyleftblank 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 AcademicPressisanimprintofElsevier 125LondonWall,LondonEC2Y5AS,UnitedKingdom 525BStreet,Suite1650,SanDiego,CA92101,UnitedStates 50HampshireStreet,5thFloor,Cambridge,MA02139,UnitedStates TheBoulevard,LangfordLane,Kidlington,OxfordOX51GB,UnitedKingdom Copyright©2023ElsevierInc.Allrightsreserved. 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Practitionersandresearchersmustalwaysrelyontheirownexperienceandknowledgein evaluatingandusinganyinformation,methods,compounds,orexperimentsdescribed herein.Inusingsuchinformationormethodstheyshouldbemindfuloftheirownsafety andthesafetyofothers,includingpartiesforwhomtheyhaveaprofessionalresponsibility. Tothefullestextentofthelaw,neitherthePublishernortheauthors,contributors,or editors,assumeanyliabilityforanyinjuryand/ordamagetopersonsorpropertyasamatter ofproductsliability,negligenceorotherwise,orfromanyuseoroperationofanymethods, products,instructions,orideascontainedinthematerialherein. ISBN:978-0-12-823985-8 ForInformationonallAcademicPresspublications visitourwebsiteathttps://www.elsevier.com/books-and-journals Publisher:NikkiP.Levy AcquisitionsEditor:NinaBandeira EditorialProjectManager:LenaSparks ProductionProjectManager:BharatwajVaratharajan CoverDesigner:MilesHitchen TypesetbyMPSLimited,Chennai,India 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