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

Toshiaki Adachi, Kiyoshi Toko

研究成果: ジャーナルへの寄稿記事

抜粋

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.

元の言語英語
ページ(範囲)371-376
ページ数6
ジャーナルIEEJ Transactions on Sensors and Micromachines
118
発行部数42559
DOI
出版物ステータス出版済み - 1 1 1998

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All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering

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