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2018 | OriginalPaper | Buchkapitel

Heat Transfer as a New Sensing Technique for the Label-Free Detection of Biomolecules

verfasst von : Kasper Eersels, Bart van Grinsven, Marloes Peeters, Thomas J. Cleij, Patrick Wagner

Erschienen in: Label-Free Biosensing

Verlag: Springer International Publishing

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Abstract

This chapter focuses on a new thermal sensing technique based on analyzing the heat-transfer resistance of a functionalized solid–liquid interface in time. This method, the so-called heat-transfer method (HTM), was developed by the authors in 2012. In order to monitor the thermal resistance of a functional interface in time, the temperature beneath a functionalized chip is controlled, while the output temperature in the measuring chamber is registered in time. Originally, the method was used for the detection of single-nucleotide polymorphisms (SNPs) in deoxyribonucleic acid (DNA). It was found that upon denaturation of double-stranded DNA, the DNA curled up, leading to an increased surface coverage and hence thermal resistance. This transition from low to high thermal resistance regimes could be employed to pinpoint the melting temperature of the DNA strain under study and thereby identify point mutations. In recent years, HTM has been combined with various synthetic and natural receptors for various applications including the detection of whole cells and microorganisms, neurotransmitters and hormones, and proteins using surface imprinted polymers (SIPs), molecularly imprinted polymers (MIPs), and aptamers, respectively. This chapter aims at discussing HTM as a sensing technique and its application in bio-analytics in detail and benchmarking it by providing an overview of other thermal sensing principles and their inherent benefits and drawbacks.

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Titel: Heat Transfer as a New Sensing Technique for the Label-Free Detection of Biomolecules
verfasst von: Kasper Eersels
Bart van Grinsven
Marloes Peeters
Thomas J. Cleij
Patrick Wagner
Verlag: Springer International Publishing
Buch: Label-Free Biosensing
Print ISBN: 978-3-319-75219-8

Electronic ISBN: 978-3-319-75220-4

Copyright-Jahr: 2018
DOI: https://doi.org/10.1007/5346_2017_1

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