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?807Please respect copyright.ＰＥＮＡＮＡircDj0VDf2
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究竟是心理作用，還是有確實的機制存在呢？807Please respect copyright.ＰＥＮＡＮＡ07b2tsUBu2
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（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/474464807Please respect copyright.ＰＥＮＡＮＡcDqYf1LBLC
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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。807Please respect copyright.ＰＥＮＡＮＡsOeSWgAJrc
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（圖3）除T1R之外，舌頭上亦有名為SGLT1的蛋白質。807Please respect copyright.ＰＥＮＡＮＡ6i0msaxT5g
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。807Please respect copyright.ＰＥＮＡＮＡO7i7LGZ4Nv
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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。807Please respect copyright.ＰＥＮＡＮＡM5mBUIAKdF
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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。807Please respect copyright.ＰＥＮＡＮＡvZbdeJipmR
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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。807Please respect copyright.ＰＥＮＡＮＡQdLbgcbVxG
807Please respect copyright.ＰＥＮＡＮＡvdolcwYgP3
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。807Please respect copyright.ＰＥＮＡＮＡmIV3YeEoeD
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。807Please respect copyright.ＰＥＮＡＮＡhaCeE6cmQS
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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。807Please respect copyright.ＰＥＮＡＮＡsHkY3ueXGG
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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/toc807Please respect copyright.ＰＥＮＡＮＡERSlx9Gp4r
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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。807Please respect copyright.ＰＥＮＡＮＡokczH7wPbE
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Link:807Please respect copyright.ＰＥＮＡＮＡQYyxZp2zPW
https://www.penana.com/user/27349/%E8%96%AF%E4%BB%94%E8%81%9E%E8%8C%B1%E8%8E%89/portfolio807Please respect copyright.ＰＥＮＡＮＡKg599YwTD2
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有興趣接收科學資訊的話，歡迎follow IG: potatopigtongue。807Please respect copyright.ＰＥＮＡＮＡX9j6llpHKW
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Ref1:https://www.cell.com/cell/fulltext/S0092-8674(03)00844-4?_returnURL=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS0092867403008444%3Fshowall%3Dtrue807Please respect copyright.ＰＥＮＡＮＡxoIluFul2i
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Ref2:https://onlinelibrary.wiley.com/doi/epdf/10.1111/apha.13529807Please respect copyright.ＰＥＮＡＮＡAUDQBx6i0Q
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