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

Toshiaki Adachi, Kiyoshi Toko

研究成果: Contribution to journalArticle査読

抄録

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.

本文言語英語
ページ(範囲)371-376
ページ数6
ジャーナルIEEJ Transactions on Sensors and Micromachines
118
42559
DOI
出版ステータス出版済み - 1998

All Science Journal Classification (ASJC) codes

  • 機械工学
  • 電子工学および電気工学

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