Immobilization of polyphenol oxidase in conducting copolymers and determination of phenolic compounds in wines with enzyme electrodes.
Polyphenol oxidase (PPO) was immobilized in copolymers of thiophene functionalized menthyl monomer (MM) with pyrrole. Immobilization of enzyme was performed via entrapment in conducting copolymers during electrochemical polymerization of pyrrole. Maximum reaction rates, Michaelis-Menten constants and temperature, pH and operational stabilities of enzyme electrodes were investigated. Total amount of phenolic compounds in red wines of Turkey were analyzed by using these electrodes.
Kiralp
Senem
S
Department of Chemistry, Middle East Technical University, Ankara 06531, Turkey.
Toppare
Levent
L
Yağci
Yusuf
Y
D015374:Biosensing Techniques / Q000379:methods*; D004156:Catechol Oxidase / Q000737:chemistry* / Q000378:metabolism; D004563:Electrochemistry / Q000379:methods; D004795:Enzyme Stability; D004800:Enzymes, Immobilized / Q000737:chemistry* / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D010636:Phenols / Q000032:analysis* / Q000737:chemistry; D011108:Polymers; D011506:Proteins / Q000032:analysis / Q000378:metabolism; D013696:Temperature; D014920:Wine
D004800:Enzymes, Immobilized; D010636:Phenols; D011108:Polymers; D011506:Proteins; D004156:Catechol Oxidase