Nature Communications (Mar 2021)

Revealing 3D structure of gluten in wheat dough by optical clearing imaging

  • Takenobu Ogawa,
  • Yasuki Matsumura

DOI
https://doi.org/10.1038/s41467-021-22019-0
Journal volume & issue
Vol. 12, no. 1
pp. 1 – 10

Abstract

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Gluten is a crucial quality determinant of wheat-based food products, however, its structure remains unknown due to the lack of imaging techniques. Here, the authors report the 3D structure of gluten in millimeter scale and at submicron resolution by combining an optical clearing reagent with two-photon microscopy.