Preparation of Cereals and Grain Products for Transmission Electron Microscopy

Authors

Donald B. Bechtel

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

This tutorial specifically addresses the techniques used in the processing of cereals and grain products for various aspects of transmission electron microscopy. Methods covered include sample treatment, chemical and physical fixation, dehydration, embedding, sectioning techniques, immunocytochemistry, enzymatic digestions, carbohydrate localization, and lectin binding. The primary goal is to provide information on the preparation of cereals and cereal-based products for microscopic analysis and to assist the reader in solving technical problems associated with studying cereals or other difficult-to-prepare samples.

Recommended Citation

Bechtel, Donald B. (1990) "Preparation of Cereals and Grain Products for Transmission Electron Microscopy," Food Structure: Vol. 9: No. 3, Article 7.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol9/iss3/7