Characterization of Fish Gelatin at Nanoscale Using Atomic Force Microscopy

@article{Wang2008CharacterizationOF,
  title={Characterization of Fish Gelatin at Nanoscale Using Atomic Force Microscopy},
  author={Yifen Wang and Hongshun Yang and Joe Mac Regenstein},
  journal={Food Biophysics},
  year={2008},
  volume={3},
  pages={269-272}
}
  • Yifen Wang, Hongshun Yang, Joe Mac Regenstein
  • Published 2008
  • Materials Science
  • Food Biophysics
  • Atomic force microscopy (AFM) was used as a meaningful tool to characterize the nanostructure of gelatin from catfish (Ictalurus punctatus) skin. The gelatins extracted with pretreatments including acid pretreatment, alkaline pretreatment, and alkaline followed by acid pretreatment (optimized extraction conditions). The resulting gelatins were imaged using AFM and their nanostructure was studied. The AFM images showed that gelatin extracted with acid pretreatment had a coacervate structure… CONTINUE READING

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