Detection of Taste Substances Using Surface Plasmon Resonance with Lipid LB Membranes Includin Proteins

Toshiaki Adachi, Kiyoshi Toko

Research output: Contribution to journalArticle

Abstract

Interactions between a lipid-protein membrane and taste substances were investigated using SPR (surface plasmon resonance). The used membrane was the LB (Langmuir-Blodgett) multi-layered film composed of DHP (dihexadecyl phosphate) and the sugar-binding protein ConA. The LB membrane including ConA showed larger responses to almost all the taste substances, such as quinine, caffeine, sucrose and NaCl than the LB membrane without ConA. Suggestion was also made on the interactions of astringent and pungent substances with the charged lipid LB membrane.

Original languageEnglish
Pages (from-to)371-376
Number of pages6
JournalIEEJ Transactions on Sensors and Micromachines
Volume118
Issue number42559
DOIs
Publication statusPublished - Jan 1 1998

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Surface plasmon resonance
Lipids
Proteins
Membranes
Caffeine
Sugar (sucrose)
Sugars
Phosphates

All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering

Cite this

Detection of Taste Substances Using Surface Plasmon Resonance with Lipid LB Membranes Includin Proteins. / Adachi, Toshiaki; Toko, Kiyoshi.

In: IEEJ Transactions on Sensors and Micromachines, Vol. 118, No. 42559, 01.01.1998, p. 371-376.

Research output: Contribution to journalArticle

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