Development of an amperometric hypoxanthine biosensor for determination of hypoxanthine in fish and meat tissue.
A hypoxanthine (Hx) biosensor based on immobilized xanthine oxidase (XO) as the bio-component was developed and studied for the rapid analysis of fish (sweet water and marine) and goat meat samples. The biosensor was standardized for the determination of Hx in the range of 0.05 to 2 mM. Crosslinking with glutaraldehyde in presence of BSA as a spacer molecule was used for the method of immobilization. One layer of gelatin (10%) was applied over the immobilized enzyme layer to reduce the leaching out of enzyme from the membrane (cellulose acetate) matrix. The optimum pH of the immobilized system was determined to be 8.5 at 25 degrees C instead 7.0-7.2 for free enzyme system. Km and Vmax values were determined for the immobilized system. The developed sensor was applied to determine the amount of Hx present in fish and meat over a period of time. The stability of the enzyme immobilized membrane was also tested over a period of 30 days.
Basu
Anjan Kumar
AK
Department of Food Technology and Bio Chemical Engineering, Jadavpur University, Kolkata 700 032, India.
Chattopadhyay
Parimal
P
Choudhury
Utpal Roy
UR
Chakraborty
Runu
R
D000818:Animals; D015374:Biosensing Techniques / Q000379:methods*; D002417:Cattle; D004800:Enzymes, Immobilized; D005399:Fishes; D005504:Food Analysis / Q000379:methods*; D019271:Hypoxanthine / Q000032:analysis*; D008460:Meat / Q000032:analysis; D014969:Xanthine Oxidase
D004800:Enzymes, Immobilized; D019271:Hypoxanthine; D014969:Xanthine Oxidase