pp. 465-474
S&M859 Research Paper of Special Issue https://doi.org/10.18494/SAM.2011.772 Published: December 15, 2011 Sweetness Sensor with Lipid/Polymer Membranes: Sweet-Responsive Substances [PDF] Kentaro Toyota, Hong Cui, Kentaro Abe, Masaaki Habara, Kiyoshi Toko and Hidekazu Ikezaki (Received June 6, 2011; Accepted August 29, 2011) Keywords: sweetness sensor, lipid/polymer membrane, carboxyl group, hydroxyl group
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.
Corresponding author: Kentaro ToyotaCite this article Kentaro Toyota, Hong Cui, Kentaro Abe, Masaaki Habara, Kiyoshi Toko and Hidekazu Ikezaki, Sweetness Sensor with Lipid/Polymer Membranes: Sweet-Responsive Substances, Sens. Mater., Vol. 23, No. 8, 2011, p. 465-474. |