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We spent some time looking at starch and dough with a MRC 600 confocal

 

the simplest way of looking at dough was to add fluorescein, not attached to anything, to the mix. rising dough was imaged by attaching a dollop to a coverslip and loosely covering the exposed surface with cling film to prevent evapouration. Image the area under the coverslip. On an upright microscope the coverslip had to be raised about 15 mm to give space for the dough to rise.

 

we also tried gluten tagged with FITC

 

starch garnules were imaged using Congo Red and acridine orange, we also used a tranmission detector to acquire polarised images

see ref.

 

Adler J., Baldwin P.M. & Melia C.D.

Starch Damage Part 2: types of damage in ball-milled potato starch, upon hydration observed by confocal microscopy.

Starke 252-256, 46, 1994.

 
Jeremy Adler
Cell Biology
The Wenner-Gren Inst.
Arrhenius Laboratories E5
Stockholm University
Stockholm 106 91
Sweden

________________________________

From: Confocal Microscopy List on behalf of Umberto Fascio
Sent: Mon 20/11/2006 10:58
To: [log in to unmask]
Subject: food and CLSM


Search the CONFOCAL archive at http://listserv.acsu.buffalo.edu/cgi-bin/wa?S1=confocal 
Dear all
I'm a food technologist and my field of research is Cereal Science and Technology. In the recent years I've approached to Scanning Electron Microscopy and I've found it very fascinating and really useful to my research. I'd like to go in depth with the knowledge of my materials by using the Confocal Laser Scanning Microscopy: I had just a short "meeting" with it, but it was enough to catch me!!! Well, in my research I deal with kernels, flours and baking processes and I'd like to better study, also from a microstuctural point of view, these materials and the interaction between protein-starch-fiber-lipids when the flour is mixed to give dough ... but I absolutely ignore how to treat them (sample preparation, specific fluorescent labels...)  for the CLSM observation. Please, would be so kind to give me any help?
Many thanks in advance, 
Manuela 


Dr. Manuela Mariotti
DiSTAM - Food Technology
University of Milan
via G. Celoria, 2
20133 Milan, Italy
phone: +39.0250316625
fax: +39. 0250316632
e-mail: [log in to unmask]



                 Dott. Umberto Fascio
                          C.I.M.A.
Centro Interdipartimentale Microscopia Avanzata
              Via Celoria 26 - 20133 Milano
tel: +39 0250314807/14876
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