In situ observation of the distribution and location of gliadin as a function of mixing time in wheat flour dough using quantum dots
Başlık çevirisi mevcut değil.
- Tez No: 401853
- Danışmanlar: DR. JOZEF KOKINI
- Tez Türü: Yüksek Lisans
- Konular: Beslenme ve Diyetetik, Gıda Mühendisliği, Nutrition and Dietetics, Food Engineering
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2013
- Dil: İngilizce
- Üniversite: University of Illinois at Urbana-Champaign
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 112
Özet
Özet yok.
Özet (Çeviri)
Gliadins are a group of cereal proteins extracted from wheat flour. Gliadins contribute to viscosity and extensibility in dough. In our study, distribution and location of gliadins as a function of mixing time in model wheat flour dough were investigated for the first time using confocal laser scanning microscopy. In this research we tagged gliadin proteins with Quantum Dots (QDs) to increase the clarity and specificity of imaging and then investigated the effect of different mixing conditions on distribution of gliadin proteins and their role in building food structure/texture and quality. Dough samples were prepared in a 300 g Brabender farinograph instrument. A complete farinogram was obtained. The mixing times chosen were the arrival time (AT), peak time (PT), departure time (DT) and breakdown time (5 min after departure time). Small pieces of dough (approx. 4x4x4mm) were taken from the farinograph bowl and were immediately frozen using liquid nitrogen. The samples were cyro-sectioned to a thickness of 6 μm using cryostat. Auto-fluorescence of dough was removed by soaking small pieces of samples in 10 mL aqueous solution of Heparin. Quantum dots were conjugated to anti-gliadin antibody with a covalent crosslinker. Dough sections were conjugated with antibody-QDots mixture. CLSM (Zeiss Lsm 700) was used to investigate the locations of gliadin. Excitation wavelengths of 405 nm and 615 nm were selected for the reflection and fluorescence signal respectively. We also utilized the Image J program to be able to quantify images obtained from CLSM. We found that antibody-QDots mixture successfully bonded to gliadins located on dough sections. The images obtained from dough sections were very bright and clear that allowed us to distinguish gliadin easily. The QDs were found to be localized not only around the air cells as indicated by higher intensities but also in the bulk dough. We also observed that mixing plays an important role in distribution of gliadin proteins. Quantum Dots can be used as fluorophore probes to tag and track proteins of interest in food microstructures.
Benzer Tezler
- An improved multi-component metric for spatial pattern calibration of hydrologic models
Hidrolojik modellerin örüntüye dayalı kalibrasyonu için çok bileşenli metrik geliştirilmesi
EYMEN BERKAY YORULMAZ
Yüksek Lisans
İngilizce
2024
İnşaat Mühendisliğiİstanbul Teknik Üniversitesiİnşaat Mühendisliği Ana Bilim Dalı
DOÇ. DR. MEHMET CÜNEYD DEMİREL
- Mitrotemor ölçümleri ile depremlerin yerel geoteknik etkilerinin belirlenmesi
Determination of local geotechnical effects of earthquakes by microtremor measurements
B.NEJAT KAYA
Yüksek Lisans
Türkçe
1997
İnşaat Mühendisliğiİstanbul Teknik Üniversitesiİnşaat Mühendisliği Ana Bilim Dalı
PROF. DR. ATİLLA ANSAL
- Ayatekla (Meryemlik) ören yeri su yapılarının duvar örgü tekniklerinin belgelenmesi ve yapılarda kullanılan harç ve sıvaların karakterizasyonu
Documentation of wall construction techniques of the cisterns at Ayatekla (Meryemlik) archaeological site and characterization of mortars and plasters used in the constructions
MERVE ÖZTÜRK
Yüksek Lisans
Türkçe
2022
Mimarlıkİstanbul Teknik ÜniversitesiMimarlık Ana Bilim Dalı
DOÇ. DR. IŞIL POLAT PEKMEZCİ
- A comprehensive analysis of turkish sea level changes and future modeling using machine learning methods
Türk deniz seviyesi değişikliklerinin kapsamlı analizi ve makine öğrenimi yöntemleriyle gelecek modellemesi
ELİF KARTAL
Doktora
İngilizce
2025
İnşaat Mühendisliğiİstanbul Teknik Üniversitesiİnşaat Mühendisliği Ana Bilim Dalı
PROF. DR. ABDÜSSELAM ALTUNKAYNAK
- Güneydoğu anadolu bölgesi sıkı kumtaşı konvansiyonel olmayan rezervuar kayası örneğinde fracman yazılımı kullanarak hidrolik çatlak gelişiminin analizi
Analysis of hydraulic fracture development using fracman in the example of tight sandstone unconventional reservoir rock of southeastern anatolia region
MEHMET TOLGA SİPAHİ
Yüksek Lisans
Türkçe
2022
Jeoloji Mühendisliğiİstanbul Teknik ÜniversitesiJeoloji Mühendisliği Ana Bilim Dalı
DR. ÖĞR. ÜYESİ KAYHAN DEVELİ