抄録
Microscopic molecular structures govern macroscopic rheological behavior of food polysaccharides in an aqueous system. To understand the macroscopic rheological behavior of polysaccharides on a molecular level, molecular assemblies or supermolecular structures should be investigated because solution or gel properties are indications of molecular associations or network formation. To observe the supermolecular structures, atomic force microscopy (AFM), a type of scanning probe microscopy with the molecular resolution, is one of the most versatile techniques. A series of studies has been carried out using well-characterized polysaccharide samples, including gellan gum and carrageenan, in relation to the structure-function correlation. Molecular understanding is inevitable for the progress of the food industry from both fundamental and application perspectives, leading to the best usage of polysaccharides and to the creation of new texture-based products with high palatability and functionality using polysaccharides.
