Dear William,

In dairy products it is possible to stain the lipid by Nile red, which
is disolved in tthe lipid phase and proteins by addition of FITC which
disolves in water. If you use reflection air bubles or starch are
visible. The discrimination air/starch can probably be done by the use
of the polarization effect typical for starch.
We have experience with fat and water emulsions:
Ref: Van Camp j., Van Calenberg S., Van Oostveldt & Huyghebaert:
Aereting propertis of emulsions stabilized by sodium casienate and whey
protein conccentrate. Milchwissenschaft 51 p310-315 1996.
Other references in: Heertje et al. Lebensm. Wiss u.technol. 29, 217-226
1996.

Greetings,

Patrick Van Oostveldt
Lab. Biochemistry & Molecular Cytology
Coupure Links 653
B 9000 Gent

tel: 32 9 264 5969
fax: 32 9 264 6231

On Tue, 2 Dec
1997, Bill McManus wrote:

> To all,
>
> I am trying to triple label protein, fat, and starch in  dairy products.
> I have access to a  BioRad MRC 1024 with a Krypton/Argon Laser. Does anyone
> has ideas on the best ( or any) way to do this?
>
>
>
> William R. McManus
> Electron Microscopy Facility
> Department of Biology
> Utah State University
> Logan UT 84322-5305
> 1-801-797-1920
> [log in to unmask]
>