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?624Please respect copyright.PENANAJvsPms94z1
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究竟是心理作用,還是有確實的機制存在呢?624Please respect copyright.PENANA7TAcuJceFX
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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/474464624Please respect copyright.PENANALh1XORzp4f
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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。624Please respect copyright.PENANAlFqhKznEUn
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(圖3)除T1R之外,舌頭上亦有名為SGLT1的蛋白質。624Please respect copyright.PENANA2jH3Zgho45
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。624Please respect copyright.PENANACQ5t59JVmr
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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。624Please respect copyright.PENANAYr4cseCOFR
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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。624Please respect copyright.PENANA5f28NyHCtI
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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。624Please respect copyright.PENANAIVDEOEJM9f
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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。624Please respect copyright.PENANAMvZbWbDaYG
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。624Please respect copyright.PENANAczikn9qiKG
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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。624Please respect copyright.PENANAbATiMwMBol
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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/toc624Please respect copyright.PENANADbmgVgiYbE
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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。624Please respect copyright.PENANA3pMRyb7i5y
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Link:624Please respect copyright.PENANAl6ooAGLDSi
https://www.penana.com/user/27349/%E8%96%AF%E4%BB%94%E8%81%9E%E8%8C%B1%E8%8E%89/portfolio624Please respect copyright.PENANALXfe1gylNf
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有興趣接收科學資訊的話,歡迎follow IG: potatopigtongue。624Please respect copyright.PENANAfW4NxqvtJv
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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%3Dtrue624Please respect copyright.PENANAjdhIndIjh0
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Ref2:https://onlinelibrary.wiley.com/doi/epdf/10.1111/apha.13529624Please respect copyright.PENANAx7VzBdd9oI