Probing the distribution of gliadin proteins in dough and baked bread using conjugated quantum dots as a labeling tool


ANSARI S., Bozkurt F. , Yazar G., Ryan V., Bhunia A., KOKINI J.

JOURNAL OF CEREAL SCIENCE, cilt.63, ss.41-48, 2015 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 63
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.jcs.2014.12.001
  • Dergi Adı: JOURNAL OF CEREAL SCIENCE
  • Sayfa Sayısı: ss.41-48

Özet

In this study, Quantum dots (QDs) were conjugated to gliadin antibodies and used as fluorescent probes to track gliadin proteins in dough and baked bread samples. QDs conjugated to gliadin antibody were specifically bound to gliadin to determine its molecular distribution in two different unleavened flat bread samples prepared at various baking times and compared with the uncooked dough. The specificity of gliadin antibody to gliadin was shown successfully with a Western Blot experiment excluding binding to all other hard wheat flour proteins.