An amperometric D-amino acid biosensor prepared with a thermostable D-proline dehydrogenase and a carbon nanotube-ionic liquid gel.
Carbon nanotube (CNT) gel, which is composed of a mixture of single-wall CNT, an ionic liquid, and a thermostable D-proline dehydrogenase (D-Pro DH) immobilized electrode was utilized for the determination of D-amino acids (DAAs) in food samples. When a critical comparison with CNT, Ketjen Black (KB), and carbon powder (CP) was also carried out, the CNT/D-Pro DH immobilized electrode showed the highest sensitivity and the lowest detection limit of D-proline. In addition, the CNT/D-Pro DH immobilized electrode was applied to detection of DAAs in rice wine and vinegar samples. The concentrations of DAAs in rice wine and vinegar samples were 0.0210 +/- 0.0001 and 0.55 +/- 0.05 mmol L(-1), respectively.
Tani
Yuji
Y
Department of Chemical Science and Technology, Institute of Science and Tecnhology, The University of Tokushima, Japan.
Itoyama
Yukiko
Y
Nishi
Kenichi
K
Wada
Chikahiro
C
Shoda
Yoshio
Y
Satomura
Takenori
T
Sakuraba
Haruhiko
H
Ohshima
Toshihisa
T
Hayashi
Yukako
Y
Yabutani
Tomoki
T
Motonaka
Junko
J
D019342:Acetic Acid / Q000737:chemistry; D000596:Amino Acids / Q000032:analysis* / Q000737:chemistry*; D015374:Biosensing Techniques / Q000379:methods*; D004553:Electric Conductivity; D004563:Electrochemistry; D004566:Electrodes; D004795:Enzyme Stability; D004800:Enzymes, Immobilized / Q000737:chemistry; D005782:Gels; D052578:Ionic Liquids / Q000737:chemistry*; D037742:Nanotubes, Carbon / Q000737:chemistry*; D012275:Oryza; D011394:Proline Oxidase / Q000378:metabolism*; D013499:Surface Properties; D013696:Temperature; D014920:Wine / Q000032:analysis
D000596:Amino Acids; D004800:Enzymes, Immobilized; D005782:Gels; D052578:Ionic Liquids; D037742:Nanotubes, Carbon; D011394:Proline Oxidase; D019342:Acetic Acid