Investigation of a multienzyme based amperometric biosensor for determination of sucrose in fruit juices

Krisztina Majer-Baranyi, N. Adányi, M. Váradi

Research output: Article

14 Citations (Scopus)

Abstract

Determination of sucrose content is one of the most important routinely performed tests for quality control in the beverage industry. Thus, it is rather important to have a fast, simple and sensitive method that can be used for determination of sucrose in sweet-drink processing. The biosensor investigated was based on a thin layer enzyme cell in which glucose oxidase, invertase and mutarotase were immobilized on a protein membrane. Hydrogen peroxide as the product of the consecutive enzyme reaction was detected by amperometric technique. The optimum enzyme composition of invertase, mutarotase, and glucose oxidase for immobilisation was found to be 8498, 672, and 120 U using 2.2 mg BSA as protective agent dissolved in 200 μL phosphate buffer solution. To achieve the best measuring technique, changes in several parameters such as pH value, temperature and flow rate were studied. Having found the optimum conditions, the statistical parameters of the analysis were established. The linear range of the determination was between 1.0 × 10-4 and 2.5 × 10-3 mol/L with a correlation coefficient of 0.99. The sucrose content of several fruit juices was determined with this sensor, and the results were compared with an enzymatic reference method. The correlation between the two sucrose determination methods was found to be 0.97.

Original languageEnglish
Pages (from-to)139-144
Number of pages6
JournalEuropean Food Research and Technology
Volume228
Issue number1
DOIs
Publication statusPublished - nov. 2008

Fingerprint

Fruit juices
biosensors
Sugar (sucrose)
Biosensing Techniques
fruit juices
Biosensors
Sucrose
aldose 1-epimerase
sucrose
beta-Fructofuranosidase
Glucose Oxidase
Glucose oxidase
Enzymes
glucose oxidase
beta-fructofuranosidase
Protective Agents
Beverages
beverage industry
methodology
Hydrogen peroxide

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Biochemistry
  • Biotechnology
  • Industrial and Manufacturing Engineering

Cite this

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abstract = "Determination of sucrose content is one of the most important routinely performed tests for quality control in the beverage industry. Thus, it is rather important to have a fast, simple and sensitive method that can be used for determination of sucrose in sweet-drink processing. The biosensor investigated was based on a thin layer enzyme cell in which glucose oxidase, invertase and mutarotase were immobilized on a protein membrane. Hydrogen peroxide as the product of the consecutive enzyme reaction was detected by amperometric technique. The optimum enzyme composition of invertase, mutarotase, and glucose oxidase for immobilisation was found to be 8498, 672, and 120 U using 2.2 mg BSA as protective agent dissolved in 200 μL phosphate buffer solution. To achieve the best measuring technique, changes in several parameters such as pH value, temperature and flow rate were studied. Having found the optimum conditions, the statistical parameters of the analysis were established. The linear range of the determination was between 1.0 × 10-4 and 2.5 × 10-3 mol/L with a correlation coefficient of 0.99. The sucrose content of several fruit juices was determined with this sensor, and the results were compared with an enzymatic reference method. The correlation between the two sucrose determination methods was found to be 0.97.",
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