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Comparison of fixation procedures to examine the microstructures of dairy whipping cream emulsions and foams by scanning and transmission electron microscopy

机译：通过扫描和透射电子显微镜检查乳状搅打奶油乳液和泡沫的微观结构的固定程序比较

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摘要

Improved methods were developed for fixing and staining milkfat globules (MFG) and casein micelles (CM) in dairy whipping cream (CREAM). These methods were used to study the microstructure of MFG, CM and foam cells in CREAM by scanning electron microscopy (SEM) and transmission electron microscopy (TEM).;SEM emulsion specimens were embedded in agarose gel; exposed to glutaraldehyde and osmium tetroxide (OsO$sb4$) vapors; treated with tannic acid and guanidine-HCL mordants; fixed with imidazole-buffered OsO$sb4$ (O), ferricyanide OsO$sb4$ (FO), or tricomplex OsO$sb4$ (TO); partially dehydrated, treated with 1% $rho$-phenylenediamine, critical point dried, mounted on aluminum stubs and examined by SEM without metal coating.;TEM emulsion specimens were prepared by the same procedure except that after the $rho$-phenylenediamine en bloc treatment, they were infiltrated with propylene oxide, embedded in EPON 812, ultra-thin sectioned, stained with uranyl acetate and lead citrate, and examined by TEM. SEM and TEM foam specimen procedures were similar to their respective emulsion specimen procedures, except that specimens were treated with a second mordant, thiocarbohydrazide, just prior to post-mordant fixation and staining.;The FO post-mordant method preserved MFG microstructure best for SEM. The TO method provided the best microstructural details of CM adsorbed onto MFG and the best resolution of individual MFG and CM by SEM. The FO method was best for preserving MFG emulsion microstructure for TEM, but the TO method preserved the spherical shape of individual MFG best for TEM. The FO method provided the best contrast to foam microstructure, whereas the TO method provided excellent resolution and visualization of MFG and foam microstructure for SEM. Although the FO method preserved MFG and CM in foam microstructure well, the TO method preserved the rigidity of individual MFG best for TEM. By comparison of SEM and TEM for determining the emulsion and foam microstructure, SEM provided the external details and three dimensions of emulsion and foam microstructures in whipped cream and TEM provided more internal details of emulsion and foam microstructures than SEM did.
机译：开发了用于固定和染色乳脂淡奶油（CREAM）中的乳脂小球（MFG）和酪蛋白胶束（CM）的改进方法。通过扫描电镜（SEM）和透射电镜（TEM）研究了CREAM中MFG，CM和泡沫细胞的微观结构。暴露于戊二醛和四氧化（OsO $ sb4 $）蒸气中；用单宁酸和盐酸胍溶液处理；用咪唑缓冲的OsO $ sb4 $（O），铁氰化物OsO $ sb4 $（FO）或三配合物OsO $ sb4 $（TO）固定;部分脱水，用1％ho-苯二胺处理，临界点干燥，安装在铝制短管上，通过SEM检查，无金属涂层。; TEM乳液样品的制备方法相同，不同之处在于-苯二胺整体包装后处理后，将其浸入环氧丙烷中，包埋在EPON 812中，超薄切片，用乙酸铀酰和柠檬酸铅染色，并通过TEM进行检查。 SEM和TEM泡沫塑料样品程序与它们各自的乳液样品程序相似，不同之处在于，仅在媒质后固定和染色之前用第二种媒染剂thiocarbohydrazide处理标本; FO媒质方法保留了最适合SEM的MFG微结构。 。 TO方法提供了吸附在MFG上的CM的最佳微观结构细节，以及通过SEM分离单个MFG和CM的最佳分辨率。 FO方法最适合保留TEM的MFG乳液微观结构，而TO方法保留最适合TEM的单个MFG的球形。 FO方法提供了与泡沫微结构的最佳对比，而TO方法提供了出色的分辨率和SEM的MFG和泡沫微结构的可视化。尽管FO方法很好地保留了泡沫微结构中的MFG和CM，但TO方法保留了最适合TEM的单个MFG的刚性。通过比较SEM和TEM来确定乳液和泡沫的微观结构，SEM提供了外部细节，并且在生奶油中提供了乳液和泡沫的微观结构的三个维度，而TEM提供了比SEM更多的乳液和泡沫的内部细节。

著录项

  • 作者

    Lee, Shih-Young.;

  • 作者单位

    The Ohio State University.;

  • 授予单位 The Ohio State University.;
  • 学科 Food science.
  • 学位 Ph.D.
  • 年度 1991
  • 页码 124 p.
  • 总页数 124
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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