Improvement of Sensitivity to Sweet Taste Substances Using Taste Sensor with Lipid Membranes
Improvement of Sensitivity to Sweet Taste Substances Using Taste Sensor with Lipid Membranes
复制标题
使用脂膜味觉传感器提高对甜味物质的敏感性
DOI：
10.1541/ieejsmas.121.641
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发表时间：
2001
影响因子：
--
通讯作者：
K. Toko
中科院分区：
文献类型：
--
作者：
M. Habara;H. Ikezaki;A. Taniguchi;K. Toko
使用脂质/聚合物膜的多通道味觉传感器对电解质如酸和咸物质的灵敏度高于非电解质如甜物质。本研究的目的是提高对甜味物质的敏感性。由于甜味的非电解质性，甜味的响应被认为具有与电解味觉物质不同的机制。我们可以通过混合带正电荷和负电荷的脂质/聚合物膜并利用它们的疏水特性来大大改善对甜味的响应。
A multichannel taste sensor using lipid/polymer membranes has higher sensitivities to electrolytes such as sour and salty substances than nonelectrolytes such as sweet substances. The purpose of this study is to improve sensitivity to sweet taste substances. The response to sweetness is assumed to have a mechanism different from electrolytic taste substances due to its nonelectrolyte. We could make large improvement of the response to sweetness by mixing positively and negatively charged lipid/polymer membranes and utilizing their hydrophobic property.