Downloads: 34

Files in This Item:
File Description SizeFormat 
s41467-021-22019-0.pdf5.39 MBAdobe PDFView/Open
Full metadata record
DC FieldValueLanguage
dc.contributor.authorOgawa, Takenobuen
dc.contributor.authorMatsumura, Yasukien
dc.contributor.alternative小川, 剛伸ja
dc.contributor.alternative松村, 康生ja
dc.date.accessioned2022-10-03T07:02:01Z-
dc.date.available2022-10-03T07:02:01Z-
dc.date.issued2021-
dc.identifier.urihttp://hdl.handle.net/2433/276521-
dc.description.abstractGluten, which makes up 85% of endosperm wheat protein, is considered a crucial quality determinant of wheat-based food products. During wheat dough manufacture, the molecular packing of gluten causes formation of large structures that exceed the millimetre scale. However, due to lack of imaging techniques for complex systems composed of giant macromolecules, the entire gluten structure remains unknown. Here, we develop an optical clearing reagent (termed SoROCS) that makes wheat-based products transparent. Combined with two-photon microscopy, we image the three-dimensional (3D) structure of gluten at the size in the millimetre scale and at submicron resolution. Further, we demonstrate how the 3D structure of gluten dramatically changes from a honeycomb-shaped network to sparse large clumps in wheat noodles, depending on the salt added during dough making, thereby reducing stress when compressing the noodle. Moreover, we show that SoROCS can be used for noodle imaging using confocal laser scanning microscopy.en
dc.language.isoeng-
dc.publisherSpringer Natureen
dc.rights© The Author(s) 2021en
dc.rightsThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder.en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/-
dc.subjectFluorescence imagingen
dc.subjectProteinsen
dc.titleRevealing 3D structure of gluten in wheat dough by optical clearing imagingen
dc.typejournal article-
dc.type.niitypeJournal Article-
dc.identifier.jtitleNature Communicationsen
dc.identifier.volume12-
dc.relation.doi10.1038/s41467-021-22019-0-
dc.textversionpublisher-
dc.identifier.artnum1708-
dc.identifier.pmid33731714-
dcterms.accessRightsopen access-
datacite.awardNumber14J02443-
datacite.awardNumber18K14421-
datacite.awardNumber16H06280-
datacite.awardNumber.urihttps://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-14J02443/-
datacite.awardNumber.urihttps://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-18K14421/-
datacite.awardNumber.urihttps://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-16H06280/-
dc.identifier.eissn2041-1723-
jpcoar.funderName日本学術振興会ja
jpcoar.funderName日本学術振興会ja
jpcoar.funderName日本学術振興会ja
jpcoar.awardTitleパスタ中での水分の移動機構の解明に基づく高品質な乾燥食品の新規製造指針ja
jpcoar.awardTitle食品の品質推定における人工知能の活用 --食感と抗肥満性の予測--ja
jpcoar.awardTitle先端バイオイメージング支援プラットフォームja
Appears in Collections:Journal Articles

Show simple item record

Export to RefWorks


Export Format: 


This item is licensed under a Creative Commons License Creative Commons