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