Fixation and staining milkfat globules in cream for transmission and scanning electron microscopy

• Published in: Journal of food science Vol. 57; no. 4; pp. 887 - 891
• Main Authors: Lee, S.Y. (University of California, Davis, CA), Morr, C.V
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-07-1992; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; cream; CREMA; CREME; dairy; Dairy products; fat globules; Food industries; Fundamental and applied biological sciences. Psychology; GRASA DE LA LECHE; Keywords: Milk; MATIERE GRASSE DU LAIT; METHODE; METODOS; MICROSCOPIA; MICROSCOPIE; microscopy; Milk and cheese industries. Ice creams; SEM; Scanning electron microscopy; Fat globule; Transmission electron microscopy; Fastening; Cream; Analytical method; Etching; Coating; Metal; Agarose
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1992.tb14316.x

Three methods were evaluated for fixing and staining milkfat globule (MFG) specimens from dairy cream (CREAM) for examination by transmission electron microscopy (TEM) and scanning electron microscopy (SEM). Cream-agarose gel mixtures were fixed in glutaraldehyde and OsO4 vapors; treated with a mordant; fixed and stained with imidazole-buffered OsO4, ferricyanide OsO4, or tricomplex OsO4; partially dehydrated; en bloc stained; and embedded and thin-sectioned for TEM, or critical point-dried and mounted on stubs for SEM without metal coating. The three methods exhibited varing degrees of presenting MFG and MFG membranes for visualization by thin-section TEM and SEM