title: Development of biosensor based on immobilized L-glutamate oxidase for determination of monosodium glutamate in food.
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.
authors.affiliation: Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700 032, India.
authors.forename: Anjan Kumar
authors.initials: AK
authors.lastname: Basu
authors.forename: Parimal
authors.initials: P
authors.lastname: Chattopadhyay
authors.forename: Utpal
authors.initials: U
authors.lastname: Roychudhuri
authors.forename: Runu
authors.initials: R
authors.lastname: Chakraborty
mesh_terms: D000594:Amino Acid Oxidoreductases / Q000737:chemistry*; D015374:Biosensing Techniques; D004800:Enzymes, Immobilized / Q000737:chemistry*; D005504:Food Analysis; D012970:Sodium Glutamate / Q000032:analysis*
chemical_list: D004800:Enzymes, Immobilized; D000594:Amino Acid Oxidoreductases; C023061:L-glutamate oxidase; D012970:Sodium Glutamate