Please use this identifier to cite or link to this item:
Scopus Web of Science® Altmetric
Type: Journal article
Title: Atomic force microscopy of the water-soluble pectin of peaches during storage
Author: Yang, H.
An, H.
Feng, G.
Li, Y.
Lai, S.
Citation: European Food Research and Technology: international journal of food research and technology, 2005; 220(5-6):587-591
Publisher: Springer-Verlag
Issue Date: 2005
ISSN: 1438-2377
Statement of
Hongshun Yang, Hongjie An, Guoping Feng, Yunfei Li and Shaojuan Lai
Abstract: Yellow peaches (Prunus persicu L. Batsch.) were stored under a controlled atmosphere of 2% O₂+ 10% CO₂, or a normal atmosphere at 2 °C, in order to investigate the effects of storage conditions, atmosphere and time on the structure of a single water-soluble pectin (WSP) molecule. The microstructural changes of the branches and widths of WSP were studied by atomic force microscopy (AFM) on the 1st, 15th and 45th days under the assigned atmosphere. The probability of small-width WSP increased with time in both groups, but the probability was larger in the normal-atmosphere group. The microstructure of WSP molecules and polymers showed that the aggregate separation increased with storage time. The degradation of WSP molecules was inhibited by controlled-atmosphere storage. The majority of the chains were composed of four basic units with widths of 11.719, 15.625, 19.531 and 35.156 nm, which could be visualized and calculated exactly by AFM. These results indicate that parallel linkages or intertwists between the basic units are fundamental conformations for WSP molecules.
Keywords: Peach
Atomic force microscopy
Controlled-atmosphere storage
DOI: 10.1007/s00217-004-1102-3
Published version:
Appears in Collections:Aurora harvest 5
Earth and Environmental Sciences publications

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.