Probing the Distribution of Gliadin in Dough and Baked Bread Using Conjugated Quantum Dots as a Labeling Tool

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Nowadays quantum dots (QDs) technology is most commonly used in medical application as a probe to diagnostic procedures and also for designing of biosensors. However, the application of this technology is very new in food science research area. In this study, a novel perspective for application of QDs in food science was investigated. QDs were conjugated to anti-gliadin antibody and used as a fluorescent probes to track gliadin protein in dough and baked bread samples. QDs conjugated anti-gliadin antibody was specifically bound to gliadin to determine its distribution in three different samples prepared at various heating times. The conjugation process was through covalent linkage in presence of cross linker. Confocal laser scanning microscopy (CLSM) was used to monitor QDs-anti-gliadin conjugates and obtain images. The mean intensity value of gliadin for each sample was calculated and plotted. CLSM images showed significant changes in the distribution of gliadin with baking time. The analysis of variance (ANOVA) was applied to compare the mean intensity value of gliadin in different samples and regions. The ANOVA analysis of the overall data with probability of 99% (α=0.01) and 95% (α=0.05) indicated that the mean intensity value of gliadin changes was statistically significant.

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Journal: TechConnect Briefs
Volume: 3, Nanotechnology 2013: Bio Sensors, Instruments, Medical, Environment and Energy (Volume 3)
Published: May 12, 2013
Pages: 103 - 106
Industry sector: Medical & Biotech
Topicss: Diagnostics & Bioimaging, Sensors - Chemical, Physical & Bio
ISBN: 978-1-4822-0586-2