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Roughness analysis of single nanoparticles applied to atomic force microscopy images of hydrated casein micelles

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

DOI

  • Morten Christensen, Syddansk Universitet
    • ,
  • Jan T. Rasmussen
  • Adam C. Simonsen, Syddansk Universitet

The topography of fully hydrated casein micelles was measured by Atomic Force Microscopy and quantitatively investigated by a custom-made roughness analysis procedure. Casein micelles in ultra filtrated permeate (UFP) were chosen as a typical example of food nanoparticles in order to validate the approach. Casein micelles were first covalently immobilized on solid substrates by carbodiimide chemistry and subsequently a number of individual particles were scanned at high resolution. Parameters for characterizing single particle surface roughness were defined and implemented in MATLAB. An essential feature of the analysis is the discrimination between overall particle shape and short-scale surface roughness. Parameters determined were: Root-mean-square roughness, ratio of area to projected area, particle compression and particle size. The method is generally applicable to particles with radii from ~15nm-1μm and will be useful for monitoring changes in hydrocolloid surface morphology in relation to environmental changes or industrial processing.

OriginalsprogEngelsk
TidsskriftFood Hydrocolloids
Vol/bind45
Sider (fra-til)168-174
Antal sider7
ISSN0268-005X
DOI
StatusUdgivet - 1 mar. 2015

Bibliografisk note

Funding Information:
This study was financially supported by the Danish Dairy Research Foundation and inSPIRe Food (case no. 10-0953970 ).

Publisher Copyright:
© 2014 Elsevier Ltd.

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