Adsorption of taste substances to lipid membranes of taste sensor

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  • 味覚センサ用人工脂質膜への味物質吸着機構の解明
  • ミカク センサヨウ ジンコウ シシツ マク エ ノ アジ ブッシツ キュウチャク キコウ ノ カイメイ

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Abstract

The present study investigates adsorption of taste substances to lipid membranes for the multichannel taste sensor. To clarify the mechanism of adsorption of taste substances to a lipid membrane, we measured adsorption quantities of taste substances, such as amino acids and quinine-HCl, with fluorometry, and the surface of the lipid membrane was analyzed with ESCA (Electron spectroscopy for chemical analysis). Furthermore, we measured potential responses of a lipid membrane and pH of monosodium glutamate and lipid solutions. The results showed that amino acids adsorb to the lipid membrane, but no specific adsorption site exists on the membrane. The adsorption occurred by weak interaction between a phosphoric acid group of lipid molecules and an amino group of amino acids. Quinine-HCl adsorbed to membrane with strong electrostatic coupling and weak hydrophobic effects to lipid molecules in the membrane.

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