Development of fluorescence fingerprint imaging technology aiming at visualization and quantification of biological material

2015 Fiscal Year Final Research Report

• Project/Area Number: 24380141
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Partial Multi-year Fund
• Section: 一般
• Research Field: Agricultural environmental engineering
• 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)
• 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)
• Project Period (FY): 2012-04-01 – 2016-03-31
• Keywords: 蛍光指紋 / パン生地 / グルテン / 澱粉 / イメージング

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.

Free Research Field

食品工学