Nanoimaging of food proteins by atomic force microscopy. Part II: Application for food proteins from different sources

Shi Cuiping; He Yuning; Ding Mengzhen; Wang Yifen; Zhong Jian

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Nanoimaging of food proteins by atomic force microscopy. Part II: Application for food proteins from different sources

机译：用原子力显微镜纳米食物蛋白染色。第二部分：来自不同来源的食物蛋白的应用

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Background: Food proteins are pivotal proteins for human nutritional intake. Common food proteins are mainly from four types of food sources: animal, botanical, Macro-algae, and microorganisms. AFM has been successfully and broadly applied in the field of food protein research. Among the AFM application methods, nanoimaging is the most popular method for food protein research.

机译：背景：食品蛋白质是人类营养摄入的焦点蛋白。常见的食物蛋白主要来自四种类型的食物来源：动物，植物，宏观藻类和微生物。 AFM已成功和广泛地应用于食物蛋白质研究领域。在AFM应用方法中，NanoImaging是最普遍的食物蛋白质研究方法。

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《Trends in Food Science & Technology》 |2019年第2019期|共12页
作者
Shi Cuiping; He Yuning; Ding Mengzhen; Wang Yifen; Zhong Jian;
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作者单位

Shanghai Ocean Univ Integrated Sci Res Base Comprehens Utilizat Techn Lab Qual &

Safety Risk Assessment Aquat Prod Stor Minist Agr &

Rural Affairs Peoples Republ China E Shanghai 201306 Peoples R China;

Shanghai Ocean Univ Integrated Sci Res Base Comprehens Utilizat Techn Lab Qual &

Safety Risk Assessment Aquat Prod Stor Minist Agr &

Rural Affairs Peoples Republ China E Shanghai 201306 Peoples R China;

Shanghai Ocean Univ Integrated Sci Res Base Comprehens Utilizat Techn Lab Qual &

Safety Risk Assessment Aquat Prod Stor Minist Agr &

Rural Affairs Peoples Republ China E Shanghai 201306 Peoples R China;

Shanghai Ocean Univ Integrated Sci Res Base Comprehens Utilizat Techn Lab Qual &

Safety Risk Assessment Aquat Prod Stor Minist Agr &

Rural Affairs Peoples Republ China E Shanghai 201306 Peoples R China;

Shanghai Ocean Univ Integrated Sci Res Base Comprehens Utilizat Techn Lab Qual &

Safety Risk Assessment Aquat Prod Stor Minist Agr &

Rural Affairs Peoples Republ China E Shanghai 201306 Peoples R China;

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原文格式 PDF
正文语种 eng
中图分类一般性问题;
关键词
Atomic force microscopy; Food protein; Food sources; Nanoimaging;

机译：原子力显微镜;食物蛋白质;食物来源;纳米体;

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专利

1. Nanoimaging of food proteins by atomic force microscopy. Part II: Application for food proteins from different sources [J] . Shi Cuiping, He Yuning, Ding Mengzhen, Trends in Food Science & Technology . 2019,第期

机译：用原子力显微镜纳米食物蛋白染色。第二部分：来自不同来源的食物蛋白的应用
2. ANTIFREEZE PROTEINS: CHARACTERISTICS, FUNCTION, MECHANISM OF ACTION, SOURCES AND APPLICATION TO FOODS [J] . NEBAHAT SULE USTUN, SADETTIN TURHAN Journal of Food Processing and Preservation . 2015,第6期

机译：防冻蛋白：特征，功能，作用机理，来源和在食品中的应用
3. An open window onto the food of the near future: Can legume seed proteins be a valid alternative to animal sources to fulfill the growing need of food proteins? [J] . Duranti Marcello, Scarafoni Alessio Agro Food Industry Hi-Tech . 2015,第2Speca1期

机译：一个打开不久的将来的食物的窗口：豆类种子蛋白是否可以作为动物源的有效替代品，以满足对食物蛋白不断增长的需求？
4. Soy Protein Ingredients as Isoflavone Sources for Functional Foods [C] . Maria Ines Genovese, Franco M. Lajolo Symposium on chemistry, texture, and flavor of soy . 2010

机译：大豆蛋白成分作为异黄酮的功能性食品来源
5. Imaging of protein adsorption and self-assembled proteins at the solid-liquid interface by atomic force microscopy. [D] . Kim, David Tae. 2004

机译：通过原子力显微镜对固液界面处蛋白质吸附和自组装蛋白质的成像。
6. The mechanical stability of immunoglobulin and fibronectin III domains in the muscle protein titin measured by atomic force microscopy. [O] . M Rief, M Gautel, A Schemmel, 1998

机译：通过原子力显微镜测量的肌肉蛋白titin中免疫球蛋白和纤连蛋白III结构域的机械稳定性。
7. The mechanical stability of immunoglobulin and fibronectin III domains in the muscle protein titin measured by atomic force microscopy. [O] . Rief, M, Gautel, M, Schemmel, A, 1998

机译：通过原子力显微镜测量的肌肉蛋白titin中免疫球蛋白和纤连蛋白III结构域的机械稳定性。
8. Selected Papers on Protein Food Promotion. Volume II: Food Processing and Protein Fortification [R] . Horan, F. E. , Payer, H. D. , Benjasil, V. 1970

机译：关于蛋白质食品促销的精选论文。第二卷：食品加工和蛋白质强化

Nanoimaging of food proteins by atomic force microscopy. Part II: Application for food proteins from different sources

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