2026-09-18T20:17:41Z https://www.ideals.illinois.edu/oai-pmh

oai:www.ideals.illinois.edu:2142/46838 2023-07-11 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

Kokini, Jozef L. Ansari, Shadi 2014-01-16T18:17:55Z 2014-01-16T18:17:55Z 2016-01-16T11:01:04Z 2013-12 2014-01-16T18:17:55Z 2013-12 Quantum dots (QDs) technology is commonly used in medical application as a probe for diagnostic procedures via imaging macroscopic and microscopic structures in life sciences. Also they can be used for designing of biosensors. However, the application of this technology is very new in food science . In this study, a novel application of QDs in food science was investigated. QDs were conjugated to gliadin antibody and used as a fluorescent probe to track gliadin protein in dough and baked bread samples. The type and quantity of gluten proteins and their subfractions, gliadins and glutenins, are critical for baked product functionality. Gliadin proteins are also able to activate coeliac disease which causes severe damages to the digestive system. Therefore, it is important to understand how gliadins are distributed in dough and the effect of baking conditions on distribution of gliadin in baked bread. QDs conjugated gliadin antibody was specifically bound to gliadin to determine its distribution in three different samples prepared at various heating times. Dough, bread baked at 5 minutes and at 9 minutes were evaluated. Three different layers (i.e. top, center and bottom) were investigated. Top layer in baked breads means the layer which is far from the direct heat then center layer and closet layer to heat is bottom layer of baked breads. The conjugation process was through covalent linkage in presence of SMCC (Succinimidyl-4-(N-maleimidomethyl) cyclohexane-1-carboxylat) cross linker. Confocal laser scanning microscopy (CLSM) was used to image QDs conjugated with gliadin antibodies. The mean intensity of gliadin attached to quantum dots for each sample was calculated and plotted. CLSM images showed significant changes in the distribution of gliadin with baking time compared wheat flour dough. Bread baked at 9 minutes shows the highest amount of fluorescent intensity from gliadin bound quantum dots in the top layer which is not in contact with the direct heat. Similar observation was made for bread baked at 5 minutes and both contained more gliadin than dough sample. However, the amount of gliadin in dough is more than that of bottom layers which receive more heat in both baked bread samples. Analysis of variance (ANOVA) was conducted to compare the mean fluorescence intensity of QDs bound to gliadin in different samples and sections. 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. Item withdrawn by Mark Zulauf (zulauf@illinois.edu) on 2013-12-06T19:18:39Z Item was in collections: University of Illinois Theses & Dissertations (ID: 1) No. of bitstreams: 1 Ansari_Shadi.pdf: 1818581 bytes, checksum: c50368b9201f7bd2de62cc7492c0d8fb (MD5) Made available in DSpace on 2014-01-16T18:17:55Z (GMT). No. of bitstreams: 2 Shadi_Ansari.pdf: 1819165 bytes, checksum: f12d949e2c3a3e27e051360e8626508c (MD5) license.txt: 4062 bytes, checksum: 733bce6c74afcbc4a1c971e847ab1b95 (MD5) Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Seth Robbins (robbins.sd@gmail.com) on 2014-01-16T18:19:45Z Item is restricted until 2016-01-16T18:19:34Z Restriction data tranferred 2014-07-01T11:36:35-05:00 Original Data Group with Access UIUC Users [automated] Release Date: 2016-01-16 12:19:34 UTC Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system U of I Only Restriction Lifted for Item 46857 on 2016-01-16T11:01:04Z. http://hdl.handle.net/2142/46838 en Copyright 2013 Shadi Ansari Gliadin Quantum Dots (QDs) Antibody Conjugation and Confocal Laser Scanning Microscopy (CLSM) Probing the distribution of gliadin proteins in dough and baked bread samples using conjugated quantum dots as a labeling tool text Food Science & Human Nutrition 1698 Food Science & Human Nutrition 0037 University of Illinois at Urbana-Champaign Thesis M.S. MS:FSci &Hmn Nutrition -UIUC 10KS0037MS