Detection of Taste Substances Using Surface Plasmon Resonance with Lipid LB Membranes Includin Proteins
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- Adachi Toshiaki
- Kyushu University
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- Toko Kiyoshi
- Kyushu University
Bibliographic Information
- Other Title
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- 表面プラズモン共鳴法を用いたタンパク質混入LB膜と味物質との相互作用の検出
- ヒョウメン プラズモン キョウメイホウ オ モチイタ タンパクシツ コンニュウ
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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.
Journal
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- IEEJ Transactions on Sensors and Micromachines
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IEEJ Transactions on Sensors and Micromachines 118 (7-8), 371-376, 1998
The Institute of Electrical Engineers of Japan
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Keywords
Details 詳細情報について
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- CRID
- 1390001204462638720
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- NII Article ID
- 10004833635
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- NII Book ID
- AN1052634X
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- ISSN
- 13475525
- 13418939
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- NDL BIB ID
- 4496665
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed