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Electron Dense Granules In Yoghurt: Characterization By X-Ray Microanalysis, Estelle M. Parnell-Clunies, Yukio Kakuda, Richard Humphrey
Electron Dense Granules In Yoghurt: Characterization By X-Ray Microanalysis, Estelle M. Parnell-Clunies, Yukio Kakuda, Richard Humphrey
Food Structure
A study was undertaken to investigate the influence of buffer composition, pH and glutaraldehyde fixation time on the appearance of electron dense granules in yoghurt. Yoghurt particles were fixed in 3.5% glutaraldehyde and postfixed in 2% osmium tetroxide in verona! acetate or phosphate buffer. Thin sections were examined unstained with an electron microscope equipped with a scanning transmission electron microscope module and energy dispersive X- ray analyser.
Electron dense granules appeared whenever glutaraldehyde and osmium tetroxide were utilized sequentially, irrespective of the type of buffer, pH (5.0 vs 6.75), or glutaraldehyde fixation time (2 or 24 h). Granules were absent …