Development and investigation of a sweetness sensor for sugars - Effect of lipids -
Development and investigation of a sweetness sensor for sugars - Effect of lipids -
复制标题
糖类甜味传感器的开发和研究 - 脂质的影响 -
DOI：
10.18494/sam.2015.1073
复制
发表时间：
2015
影响因子：
1.2
通讯作者：
K. Toko
中科院分区：
文献类型：
--
作者：
M. Yasuura;Qingyue Shen;Yusuke Tahara;Rui Yatabe;K. Toko
已经开发了几种味道评价方法，例如感官测试和使用电子舌以及基于脂质/聚合物膜的味道传感系统，并用于食品和制药领域。特别地，味道感测系统可以使用每种类型的传感器膜单独量化五种基本味道。然而，开发甜味传感器是困难的，因为甜味剂涵盖了大量具有不同化学结构和大小的化合物。使用膜电位测量，味觉传感系统需要三种类型的传感器膜用于甜味剂的每种电荷类型（中性、负和正）。用于不带电甜味剂的甜度传感器已经商业化，但对糖的响应机制尚未阐明。因此，我们在这项研究中研究了传感器如何响应糖。结果，我们证实了芳香环和羧基的不必要性以及包括阳离子的基本传感器冲洗溶液，并得出结论，传感器膜表面的疏水性和电荷都影响甜度响应。
Several methods of taste evaluation, such as sensory tests and the use of electronic tongues and a taste-sensing system based on lipid/polymer membranes, have been developed and utilized in the food and pharmaceutical fields. In particular, the tastesensing system can individually quantify five basic tastes using each type of sensor membrane. However, it is difficult to develop a sweetness sensor, because sweeteners cover a large number of compounds with diverse chemical structures and sizes. Using membrane potential measurements, the taste-sensing system needs three types of sensor membrane for each electric charge type (neutral, negative and positive) of sweetener. The sweetness sensor for uncharged sweeteners has been commercialized, but the mechanism of the response to sugars has not been clarified. Therefore, we investigated how the sensor responds to sugars in this study. As a result, we confirmed the unnecessity of the aromatic ring and that of the carboxyl group and the basic sensorrinsing solution including cations, and concluded that both the hydrophobicity and electric charge of the surface of the sensor membrane influence the sweetness response.
DOI：
--
发表时间：
2013-02
期刊：
--
影响因子：
--
作者：
D. Bagchi;M. Bagchi;H. Moriyama;F. Shahidi
通讯作者：
D. Bagchi;M. Bagchi;H. Moriyama;F. Shahidi