Comparative study of hydrogel-immobilized L-glutamate oxidases for a novel thick-film biosensor and its application in food samples

• Published in: Biotechnology letters Vol. 22; no. 4; pp. 267 - 272
• Main Authors: KWONG, A. W. K, GRÜNDIG, B, JUN HU, RENNEBERG, R
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer 01.02.2000; Springer Nature B.V
• Subjects: Biological and medical sciences; Biosensors; Biotechnology; Fundamental and applied biological sciences. Psychology; Hydrogels; Methods. Procedures. Technologies; Streptomyces; Various methods and equipments; Glutamic acid; Streptomycetaceae; L-Glutamate oxidase; Stability; Support; Enzyme; Industrial application; Enzyme inhibitor; Streptomyces; Actinomycetales; Biosensor; Food industry; Substrate specificity; Bacteria; Actinomycetes; Oxidoreductases; Hydrogel; Immobilized enzyme; Comparative study
• ISSN: 0141-5492; 1573-6776
• DOI: 10.1023/A:1005694704872

Novel, thick-film biosensors have been developed for the determination of l-glutamate in foodstuffs. The sensors were prepared by immobilization of l-glutamate oxidase by using polycarbamylsulfonate-hydrogel on a thick-film sensor. l-Glutamate oxidases obtained from Streptomyces sp. with different degree of purification were compared with their characteristic response to l-glutamate at different conditions and for their specificity, inhibition, and storage properties. These sensors were applied to determine monosodium glutamate in soy sauce samples and show good correlation with colorimetric method.[PUBLICATION ABSTRACT]