Food astringency evaluating method using lipid membrane sensors with immobilized peptides
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United States of America Patent
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Aug 31, 2010
Grant Date -
May 6, 2004
app pub date -
Mar 26, 2002
filing date -
Mar 27, 2001
priority date (Note) -
Expired
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Abstract
The food astringency evaluating method of the invention comprises a step in which an astringent component of a food is reacted with a peptide to form a complex, a step in which a prescribed measured value is obtained corresponding to the amount of formation of the complex, and a step in which the strength of astringency is determined from the obtained measured value based on a previously obtained correlation between strength of astringency and the prescribed measured value.
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