Nitrogen-Doped Carbon Quantum Dots as a Fluorescent Sensor for Hydrolysed Gluten

Overview

Celiac disease is an autoimmune disorder where gluten causes damage to the small intestine.¹ A gluten sensor could allow patients to check their food. Current sensors are best at detecting whole gluten, but none reliably detect hydrolysed gluten (HG),² therefore a sensor could fill this void. I synthesized nitrogen-doped carbon quantum dots (N-CQDs) for fluorescence experiments to determine if N-CQDs could be used as a fluorescent sensor for HG. An excitation wavelength of 405 nm resulted in an emission wavelength of approximately 529 nm, and the intensity increased with the concentration of HG. I found that N-CQDs reliably detect HG in a pH 7.1 buffered system measured with fluorescence corrected for inner-filter effect. As controls, I tested the following for a fluorescent effect: pH 7.1 buffer, albumin, casein, gelatin, hydrolysed gelatin, lactose, sucrose, FeCl₂, MgCl₂, KCl, CaCl₂, NaCl,  and varying pH. Of these, only pH affected the fluorescence.

Awards (2)

• Silver Medal
• Selected for CWSF 2026

Competition history

• CWSF 2026 Disease & Illness

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