Computerized Enzymatic Kinetic Method for Glucose Determination in Foodstuff Using Immobilized Glucose Oxidase in Gel Beads
作者:
I.D. Karalemas,
D.S. Papastathopoulos,
期刊:
Analytical Letters
(Taylor Available online 1996)
卷期:
Volume 29,
issue 8
页码: 1293-1308
ISSN:0003-2719
年代: 1996
DOI:10.1080/00032719608001482
出版商: Taylor & Francis Group
关键词: Glucose;Immobilized glucose oxidase;Calcium alginate gel beads;Food analysis;PC signal monitoring
数据来源: Taylor
摘要:
A new reliable semi-automatic procedure for enzyme immobilization in uniform calcium alginate beads is introduced, and a simple, low-cost measuring kinetic technique for enzymatic analysis is presented. Immobilized glucose oxidase, in calcium alginate beads, was used to catalyze the glucose oxidation reaction. The reaction was monitored photometrically at 460nm, by means of an indicator reaction based on the oxidation of o-dianisidine by hydrogen peroxide, in the presence of peroxidase. Under optimum conditions, the enzyme-gel beads show a good behaviour for at least two months and for at least 20 consecutive measurements on the same sample. The method was applied to the determination of glucose in foodstuffs like honey, artificial beverages, ice-cream toppings, and the results were compared with those obtained by two standard methods.
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