Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Andrew R. Kirby"'
Atomic force microscopy (AFM) is part of a range of emerging microscopic methods for biologists which offer the magnification range of both the light and electron microscope, but allow imaging under the'natural'conditions usually associated with the
Autor:
A. Patrick Gunning, Fernanda Helena Gonçalves Peroni-Okita, Beatriz Rosana Cordenunsi, Renata Antoun Simão, Andrew R. Kirby, Claudineia Aparecida Soares
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Atomic force microscopy (AFM) is a high resolution technique for studying the external and internal structures of starch granules. For this purpose granules were isolated from bananas and embedded in a non-penetrating resin. To achieve image contrast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6694fc6d729c20f5f95aafbeceed317a
https://doi.org/10.1016/j.carbpol.2015.04.019
https://doi.org/10.1016/j.carbpol.2015.04.019
Autor:
Andrew R. Kirby, Victor J. Morris, Candelas Paniagua, José A. Mercado, A. Patrick Gunning, Nieves Santiago-Doménech, Antonio J. Matas, Miguel A. Quesada
Publikováno v:
Plant physiology and biochemistry : PPB. 118
Strawberry ( Fragaria × anannasa Duch.) is one of the most important soft fruit. Rapid loss of firmness occurs during the ripening process, resulting in a short shelf life and high economic losses. To get insight into the role of pectin matrix in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01617af1306d220adf1d778e4725133a
https://pubmed.ncbi.nlm.nih.gov/28618373
https://pubmed.ncbi.nlm.nih.gov/28618373
Autor:
Christine Fuell, Louise E. Tailford, A. Patrick Gunning, Andrew R. Kirby, Nathalie Juge, Carmen Pin
Publikováno v:
The FASEB Journal
Mucins are the main components of the gastrointestinal mucus layer. Mucin glycosylation is critical to most intermolecular and intercellular interactions. However, due to the highly complex and heterogeneous mucin glycan structures, the encoded biolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b901ce2db1f721938d8dc2bb86dfb16b
https://doi.org/10.1096/fj.12-221416
https://doi.org/10.1096/fj.12-221416
Autor:
A. Patrick Gunning, Candelas Paniagua, José A. Mercado, Miguel A. Quesada, Antonio J. Matas, Victor J. Morris, Andrew R. Kirby
Publikováno v:
Food chemistry. 224
Pectins analysed by AFM are visualized as individual chains, branched or unbranched, and aggregates. To investigate the nature of these structures, sodium carbonate soluble pectins from strawberry fruits were digested with endo-polygalacturonase M2 f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f96c46b54e90dd8722fec7ed0e491f51
https://pubmed.ncbi.nlm.nih.gov/28159266
https://pubmed.ncbi.nlm.nih.gov/28159266
Publikováno v:
Carbohydrate Polymers. 89:1222-1231
A quartz crystal microbalance with dissipation monitoring (QCMD) has been used to monitor the adsorption and structure of lysozyme monolayers and multilayers, and poly-L-lysine (PLL)-polygalacturonic acid (PGalA) multilayers at a solid-liquid interfa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2da649ca357a016e2ebd5e74ffb24cea
https://doi.org/10.1016/j.carbpol.2012.03.097
https://doi.org/10.1016/j.carbpol.2012.03.097
Publikováno v:
Carbohydrate Polymers. 88:882-890
Cell wall disassembly during fruit ripening is the main process leading to fruit softening. In strawberry fruit (Fragaria × ananassa, Duch.), functional analysis with transgenic plants have related the loss of firm texture to the metabolism of pecti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5133ab43581171eecfb14491222e21e3
https://doi.org/10.1016/j.carbpol.2012.01.029
https://doi.org/10.1016/j.carbpol.2012.01.029
Publikováno v:
Food Hydrocolloids. 25:230-237
Pectin is an integral component of non-graminaceous plant cell walls. It is believed to form an interconnected network structure independent of the cellulose-xyloglucan network structure. Pectin gels are often used as a model for the pectin network s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d60b0e32145969d35c5d150de9a5cc9
https://doi.org/10.1016/j.foodhyd.2009.11.015
https://doi.org/10.1016/j.foodhyd.2009.11.015
Publikováno v:
Langmuir. 25:8012-8018
Unlike pectins from other origins, sugar beet pectin (SBP) acts as an emulsifier, a property which has been correlated to its more hydrophobic character and high protein content. In this work, we have investigated the structure of SBP at interfaces b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f397f89cec2bb04a276d850eb7ae6e7f
https://doi.org/10.1021/la900483z
https://doi.org/10.1021/la900483z
Publikováno v:
Carbohydrate Polymers. 71:640-647
Atomic force microscopy has been used to image the structure of pectin molecules isolated from unripe tomato and sugar beet tissue. The tomato pectin molecules were found to be extended stiff chains with a weight average contour length of LW = 174 nm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cc5203066f698234563f960f796c0f8
https://doi.org/10.1016/j.carbpol.2007.07.014
https://doi.org/10.1016/j.carbpol.2007.07.014