Investigation of morphological change of green tea polysaccharides by SEM and AFM

The objective of this study is to investigate the morphological structure and its change of green tea polysaccharides (GTPS) before and after enzyme reaction by scanning electron microscope (SEM) and atomic force microscope (AFM). Before enzyme reaction, with the novel sample preparation method SEM images of GTPS have obtained many branches and network structures. After enzyme reaction, the morphological structure of GTPS changed, and surface roughness increased. The microstructure of GTPS from SEM with the novel sample preparation method was in accordance with the results from AFM with the tapping mode. The results indicate that the novel sample preparation of GTPS for SEM is a simple, feasible, and reliable method for observing the surface morphology.