Characterization of Fish Gelatin at Nanoscale Using Atomic Force Microscopy |
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| Authors: | Yifen Wang Hongshun Yang Joe M. Regenstein |
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| Affiliation: | (1) Biosystems Engineering Department, Auburn University, 200 Tom E. Corley Building, Auburn, AL 36849-5417, USA;(2) College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan, 450052, People’s Republic of China;(3) Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA |
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| Abstract: | 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 while with alkaline pretreatment there were separate aggregates. Spherical aggregates and annular pores were observed in AFM images of gelatin with the optimized extraction conditions. AFM imaging of gelatin with a relative high concentration (0.5%) was successfully done and the results help researchers to understand gelatin structures at the nanoscale. |
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| Keywords: | Nanotechnology Atomic force microscopy Gelatin Fish skin Nanostructure Catfish |
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