Development of fluorescence fingerprint imaging technology aiming at visualization and quantification of biological material
Project/Area Number |
24380141
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Research Category |
Grant-in-Aid for Scientific Research (B)
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Allocation Type | Partial Multi-year Fund |
Section | 一般 |
Research Field |
Agricultural environmental engineering
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Research Institution | National Agriculture and Food Research Organization |
Principal Investigator |
Sugiyama Junichi 国立研究開発法人農業・食品産業技術総合研究機構, その他部局等, 研究員 (20353972)
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Co-Investigator(Kenkyū-buntansha) |
TSUTA Mizuki 食品研究部門, 食品加工流通研究領域, 主任研究員 (80425553)
ARAKI Tetsuya 東京大学, 農学生命科学研究科, 准教授 (40420228)
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Project Period (FY) |
2012-04-01 – 2016-03-31
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Project Status |
Completed (Fiscal Year 2015)
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Budget Amount *help |
¥19,500,000 (Direct Cost: ¥15,000,000、Indirect Cost: ¥4,500,000)
Fiscal Year 2015: ¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2014: ¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2013: ¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2012: ¥8,580,000 (Direct Cost: ¥6,600,000、Indirect Cost: ¥1,980,000)
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Keywords | 蛍光指紋 / パン生地 / グルテン / 澱粉 / イメージング / 蛍光指紋イメージング / スペクトル分解 / 可視化 / バター / デンプン / ミキシング / 類似度 / 定量イメージング / PLSRモデル / 判別 / 主成分分析 |
Outline of Final Research Achievements |
A novel method integrating hyperspectral imaging and excitation-emission matrix (EEM) data measurement was developed and the distribution of gluten and starch in dough was visualized without any pre-processing. The fluorescence images of thin section samples of gluten, starch and dough were acquired at 63 different excitation and emission wavelength conditions, resulting in a set of data which consists of the EEM data of each pixel. Each pixel in the dough sample image was evaluated by the degree of cosine similarity between the EEM of the pixel and the EEM of gluten and starch. A high value of cosine similarity to gluten or starch would mean that the particular area in dough contained much gluten or starch, respectively. Each pixel was colored according to the similarity value to create a pseudo color image showing the distribution of gluten and starch. The stained image showed roughly the same patterns as the pseudo color EEM image, thereby validating the EEM imaging method.
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Report
(5 results)
Research Products
(16 results)
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[Journal Article] Visualization of gluten, starch and butter in pie pastry by fluorescence fingerprint imaging2014
Author(s)
Kokawa, M., Yokoya, N., Ashida, H., Sugiyama, J., Tsuta, M., Yoshimura, M., Fujita, K., Shibata, M.
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Journal Title
Food and Bioprocess Technology
Volume: -
Issue: 2
Pages: 409-419
DOI
Related Report
Peer Reviewed / Open Access
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