Nanobiotechlogy: Applications in Food Science and Engineering

R. Sadeghi, S. Ansari, S. Uzun, F. Bozkurt, P.G. Gezer, M. Karimi, J. Kokini
University of Illinois at Urbana-Champaign, US

Keywords: quantum dots, nanotubes, nanoparticles, biosensor


Quantum (QD) dots were conjugated to anti-gliadin antibody and used as a fluorescent probes to track gliadin protein in dough and baked bread samples. CLSM images showed significant changes in the distribution of gliadin within baking time. 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. Nanotubes were produced using Layer-by-Layer deposition of Bovine Serum Albumin and a positively charged biopolymer into a nano-porous template. The robust NTs were produced by deposition of three bilayers. The loading capacity of curcumin molecules into NTs was 45±4%. The nanoparticles (NPs) were produced from starch, BSA and gliadin by Desolvation method. The spherical nanoparticles were produced in the range of 50 to 150 nm from starch, 100-150 nm from BSA and 180-900 nm from gliadin. The BSA NPs was successfully used to encapsulate the hydrophobic bioactive compound. We designed a novel and green platform for on-site detection of agriculture or food related target molecules from Zein, prolamin protein of corn. Detection was conducted by the method called Surface Enhanced Spectroscopy (SERS), which is a highly specific and advanced method for biomarker detection.