An improvement of selectivity to sweet taste substances by changing the charge density of lipid/polymer membranes

Hidekazu Ikezaki, Akira Taniguchi, Kiyoshi Toko

Research output: Contribution to journalArticle

Abstract

We have developed a multichannel taste sensor with lipid membranes which can detect and quantify taste substances in aqueous solution. The purpose of the present study is to improve selectivity to sweet taste substances by changing the charge density of lipid/polymer membranes. We found that the selectivity to sweet taste substances increases as the density of charged lipid is low and the membrane is neutralized.

Original languageEnglish
Pages (from-to)239-243
Number of pages5
JournalResearch Reports on Information Science and Electrical Engineering of Kyushu University
Volume3
Issue number2
Publication statusPublished - Jan 1 1998

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Charge density
Lipids
Membranes
Polymers
Sensors
Membrane Lipids

All Science Journal Classification (ASJC) codes

  • Computer Science(all)
  • Electrical and Electronic Engineering

Cite this

An improvement of selectivity to sweet taste substances by changing the charge density of lipid/polymer membranes. / Ikezaki, Hidekazu; Taniguchi, Akira; Toko, Kiyoshi.

In: Research Reports on Information Science and Electrical Engineering of Kyushu University, Vol. 3, No. 2, 01.01.1998, p. 239-243.

Research output: Contribution to journalArticle

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