TY - JOUR
T1 - Sweetness sensor with lipid/polymer membranes
T2 - Sweet-responsive substances
AU - Toyota, Kentaro
AU - Cui, Hong
AU - Abe, Kentaro
AU - Habara, Masaaki
AU - Toko, Kiyoshi
AU - Ikezaki, Hidekazu
PY - 2011
Y1 - 2011
N2 - A sweetness sensor with lipid/polymer membranes has been developed for evaluating the sweetness of sugars and sugar alcohols. Among the constituents of lipid/polymer membranes, gallic acid has been used as the main substance involved in sucrose response in our group. In this study, as a step toward understanding the response mechanism of the sweetness sensor, functional groups of gallic acid, namely, carboxyl and hydroxyl groups, were focused on. The results demonstrated that the carboxyl group is essential for the sweetness sensor, whereas the hydroxyl group is not always necessary for the sucrose response. It was also revealed that the phosphate group may be a substitute for the carboxyl group. Then, for one of the sensors with the highest response to a 300 mM sucrose solution, named the sweetness sensor GL1, the basic characteristics such as selectivity and correlation with sweetness were investigated. The behavior of GL1 sensor outputs was relatively similar to the sweetness perception in humans.
AB - A sweetness sensor with lipid/polymer membranes has been developed for evaluating the sweetness of sugars and sugar alcohols. Among the constituents of lipid/polymer membranes, gallic acid has been used as the main substance involved in sucrose response in our group. In this study, as a step toward understanding the response mechanism of the sweetness sensor, functional groups of gallic acid, namely, carboxyl and hydroxyl groups, were focused on. The results demonstrated that the carboxyl group is essential for the sweetness sensor, whereas the hydroxyl group is not always necessary for the sucrose response. It was also revealed that the phosphate group may be a substitute for the carboxyl group. Then, for one of the sensors with the highest response to a 300 mM sucrose solution, named the sweetness sensor GL1, the basic characteristics such as selectivity and correlation with sweetness were investigated. The behavior of GL1 sensor outputs was relatively similar to the sweetness perception in humans.
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M3 - Article
AN - SCOPUS:84855803246
VL - 23
SP - 465
EP - 474
JO - Sensors and Materials
JF - Sensors and Materials
SN - 0914-4935
IS - 8
ER -