你有無曾經試過,加少少鹽到甜味的食物之後,感覺反而會更加甜?864Please respect copyright.PENANAHiSvXsXFqP864Please respect copyright.PENANAawPgMXEJdY
864Please respect copyright.PENANAY8ohi96djQ
究竟是心理作用,還是有確實的機制存在呢?864Please respect copyright.PENANA7OBiaRUEzn
864Please respect copyright.PENANA8jPNxJmkSZ
(圖2)早前曾經深入淺出舌頭的甜味感測機制,可到這裡溫故知新:https://www.penana.com/article/474464864Please respect copyright.PENANABeHBA8AH3F864Please respect copyright.PENANAOMXPAJLwvW
864Please respect copyright.PENANAPddLr4xH9O
簡單來說,甜味物質與味蕾上的T1R2及T1R3合併,其後觸發一系列的反應,最終導致電流經由神經細胞傳到大腦,再由大腦分析電流訊息,製造甜味的感覺。864Please respect copyright.PENANAqCnPCFk7OS
864Please respect copyright.PENANAcHRlXipIOD
(圖3)除T1R之外,舌頭上亦有名為SGLT1的蛋白質。864Please respect copyright.PENANAjK2N2Hmly4
當有葡萄糖及鈉離子(從NaCl食用鹽得來)同時存在的話,SGLT1便會把葡萄糖及鈉離子同時收入細胞之內,觸發感測甜味的機制。864Please respect copyright.PENANAPHPRXLlL3N864Please respect copyright.PENANAcjNw1TeuJP
864Please respect copyright.PENANAG7gb0keZfd
這SGLT1蛋白質只會對葡萄糖及鈉離子產生反應,換言之,代糖以及鉀鹽便不會觸發這一套機制。864Please respect copyright.PENANAR7gZBI0hCY
864Please respect copyright.PENANAraH0m9Ye2C
我們舌頭上相信有三種感測甜味的細胞,只擁有T1R、只擁有SGLT1以及同時擁有T1R和SGLT1。864Please respect copyright.PENANA7Th3NBo8ta
864Please respect copyright.PENANAPQLkdpkjQz
鈉離子與葡萄糖的存在,將會在T1R的前提下額外觸發SGLT1的機制,因此我們主觀上會感覺到甜味的感覺更為強烈。864Please respect copyright.PENANAyDDW0UjDCa
864Please respect copyright.PENANAtVvreFWQRJ
當然,若然食用鹽(NaCl)添加過量的話,鹹味最終會蓋過所增進的甜味效益。864Please respect copyright.PENANASdffCxMrE1
而如何拿掐箇中的平衡,那就要取決於廚師的功力和經驗了。864Please respect copyright.PENANA3RMZsTnmy5
864Please respect copyright.PENANAnChXz4b75F
如果想我快啲出文的話,請入去Penana網站科普專欄–薯不揀單俾一個like以及Bookmark,這對我非常之重要。864Please respect copyright.PENANA8sgUeQw7zB
864Please respect copyright.PENANAinnFWyBWpL
Link: https://www.penana.com/story/66244/%E7%A7%91%E6%99%AE%E5%B0%88%E6%AC%84-%E8%96%AF%E4%B8%8D%E6%8F%80%E5%96%AE/toc864Please respect copyright.PENANA0PuIaZujQw
864Please respect copyright.PENANAztqqpeag5F
同時亦可以在Penana網站裡按「買一嚿/半嚿薯仔」,以課金的方式推動我繼續搜羅資料寫文,多謝。864Please respect copyright.PENANAleLncWtetp
864Please respect copyright.PENANAviXkfbaAqI
Link:864Please respect copyright.PENANAdoIAxYUIfI
https://www.penana.com/user/27349/%E8%96%AF%E4%BB%94%E8%81%9E%E8%8C%B1%E8%8E%89/portfolio864Please respect copyright.PENANAPhZCIPOGtg
864Please respect copyright.PENANAgm3QlmWWP6
864Please respect copyright.PENANALoRitXXycG
有興趣接收科學資訊的話,歡迎follow IG: potatopigtongue。864Please respect copyright.PENANANWeKlQ8pdK
864Please respect copyright.PENANAyazMEligUp
Ref1:https://www.cell.com/cell/fulltext/S0092-8674(03)00844-4?_returnURL=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS0092867403008444%3Fshowall%3Dtrue864Please respect copyright.PENANAGl9OLpLpHF
864Please respect copyright.PENANAo8juA82Yg1
Ref2:https://onlinelibrary.wiley.com/doi/epdf/10.1111/apha.13529864Please respect copyright.PENANAYkBfoyIRTL
arrow_back
科普專欄–薯不揀單
more_vert
-
info_outline 資料
-
toc 目錄
-
share 分享
-
format_color_text 介面設置
-
exposure_plus_1 推薦
-
打賞
-
report_problem 檢舉
-
account_circle 登入
X
科普專欄–薯不揀單
作者:
薯仔聞茱莉

篇 #71
深入淺出–為何有時候落鹽到甜味食物後反而會覺得更甜
喜歡 0
閱讀 860
書籤 150
campaign
催更 0
打賞

按此加載下一章
X
每次催更後,作者都會收到通知!
smartphone100 → 催更
×
寫下你喜歡這個故事的地方
×
對此喜歡的人