Development of biosensor based on immobilized L-glutamate oxidase for determination of monosodium glutamate in food.
Indian J Exp Biol
;
2006 May; 44(5): 392-8
Artículo
en Inglés
| IMSEAR
| ID: sea-61313
ABSTRACT
A monosodium glutamate (MSG) biosensor with immobilized L-glutamate oxidase (L-GLOD) has been developed and studied for analysis of MSG in sauces, soup etc. The immobilized enzymatic membrane was attached with oxygen electrode with a push cap system. The detection limit of the sensor was 1 mg/dl and the standard curve was found to be linear upto 20 mg/dl. Response time of the sensor was 2 min. Cross-linking with glutaraldehyde in presence of Bovine Serum Albumin (BSA) as a spacer molecule has been used for immobilization. Optimization of the sensor was done with an increase in L-GLOD concentration (6.3-31.5 IU) and also with increase in loading volume of enzyme solution (5-20 microl). Optimization of pH and temperature was also studied. The permeability of O2 through different membrane was studied with and without immobilized L-GLOD. The enzymatic membrane was used for over 20 measurements and stability of the membrane was observed.
Texto completo:
Disponible
Índice:
IMSEAR (Asia Sudoriental)
Asunto principal:
Glutamato de Sodio
/
Técnicas Biosensibles
/
Enzimas Inmovilizadas
/
Análisis de los Alimentos
/
Aminoácido Oxidorreductasas
Idioma:
Inglés
Revista:
Indian J Exp Biol
Año:
2006
Tipo del documento:
Artículo
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