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-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 63
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.jcs.2014.12.001
  • Dergi Adı: JOURNAL OF CEREAL SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.41-48
  • Anahtar Kelimeler: Gliadin, Quantum dots (QDs), Antibody conjugation, Confocal laser scanning microscopy (CLSM), WHEAT GLUTEN, CEREAL PROTEINS, LIVE CELL, ANTIBODIES, MICROSCOPY, BEHAVIOR, QUALITY, HEAT
  • Yıldız Teknik Üniversitesi Adresli: Evet

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.