{"title":"A novel biosensor based on glucose oxidase for activity determination of α - amylase.","authors":"Cagrı Altug, Umut Mengulluoglu, Elif Kurt, Secil Kaya, Erhan Dinckaya","doi":"10.3109/10731199.2011.574635","DOIUrl":null,"url":null,"abstract":"<p><p>A glucose oxidase-based biosensor was developed for the determination of α-amylase activity. The determination method is based on monitoring the decrease in dissolved oxygen concentration related to the starch concentration, for which starch gives a reaction with α-amylase. Optimization parameters, including glucose oxidase amount, gelatin amount, and glutaraldehyde percentage for cross-linking, were investigated. The effects of pH, buffer system, and temperature on the biosensor system were also investigated. The biosensor had a linear relation to α-amylase activity and good measurement correlation between 0.66 and 9.83 U/ml. In sample analysis studies, α-amylase activity in baker's yeast was determined by the biosensor.</p>","PeriodicalId":8413,"journal":{"name":"Artificial cells, blood substitutes, and immobilization biotechnology","volume":"39 5","pages":"298-303"},"PeriodicalIF":0.0000,"publicationDate":"2011-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.3109/10731199.2011.574635","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Artificial cells, blood substitutes, and immobilization biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3109/10731199.2011.574635","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2011/5/17 0:00:00","PubModel":"Epub","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 4
Abstract
A glucose oxidase-based biosensor was developed for the determination of α-amylase activity. The determination method is based on monitoring the decrease in dissolved oxygen concentration related to the starch concentration, for which starch gives a reaction with α-amylase. Optimization parameters, including glucose oxidase amount, gelatin amount, and glutaraldehyde percentage for cross-linking, were investigated. The effects of pH, buffer system, and temperature on the biosensor system were also investigated. The biosensor had a linear relation to α-amylase activity and good measurement correlation between 0.66 and 9.83 U/ml. In sample analysis studies, α-amylase activity in baker's yeast was determined by the biosensor.
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