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http://listserv.acsu.buffalo.edu/cgi-bin/wa?S1=confocalDear,
Just a question: is the starch-paste you like to visualize still
natural or raw.
A lot of optical properties, like polarisation etc... are changed by
heating or cooking a starch paste.
Under natural conditions, starch granules are surrounded by proteins
and other components, part of these components interact enzymatically
with the starch and affect its structure. The interaction of the
starch granules with other cellular components is the basis for a lot
of food technology and is esssential in the preparation of bread,
pudding, beer etc...
More inforation is needed to suggest good solutions.
Patrick
--
Dep. Moleculaire Biotechnologie
Coupure links 653
B 9000 GENT
tel 09 264 5969
fax 09 264 6219
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