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

Abstract 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. Scope and approach This review focuses on the application progress of food proteins nanoimaging by AFM and contains two parts. In this part II, the application of AFM imaging for food protein research according to different protein sources such as meat, seafood, milk, cereal, egg, and potato. Key findings and conclusions The part II of this review can provide comprehensive application information of AFM for food proteins from different sources, which will be useful for those who are interested to enter this field. As a powerful nanotech imaging tool, AFM will undoubtedly be applied to study a growing number of food proteins in the future. Food proteins are pivotal proteins for human nutritional intake. 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. This review focuses on the application progress of food proteins nanoimaging by AFM and contains two parts. In this part II, the application of AFM imaging for food protein research according to different protein sources such as meat, seafood, milk, cereal, egg, and potato. The part II of this review provides comprehensive application information of AFM nanoimaging for food proteins from different sources.