Application of the electrochemical biosensor in the detection of lactose in skimmed milk

Improving the Performance of a Bioelectronic Tongue Using Silver Nanowires. Application to Milk Analysis

“…This is due to the large specific surface area and the higher number of active sites provided by nanowires that facilitate the electron transfer. Finally, the linear ranges observed were higher or at least comparable to other published enzymatic glucose oxidase, galactose oxidase or β-galactosidase biosensors [58][59][60][61][62].…”

“…The LODs were calculated using the 3σ/m criterion, where σ is the standard deviation for 5 measures of the blank and m is the slope of the calibration plot for the cathodic peak. The LODs obtained were lower or comparable to previously reported results for GOx, GaOx and β-gal immobilized on nanomaterials [58][59][60][61][62]. In addition, the LODs were lower when AgNWs were used as support, reaching values in the range of 10 -10 M, which is one order of magnitude lower than in the LODs obtained in the presence of AgNPs.…”

Immobilization of Enzyme Electrochemical Biosensors and Their Application to Food Bioprocess Monitoring

“…It was found that carbon nanotubes interact well with lactase (LAC), and the biosensor obtained by immobilizing LAC with CNT had a sensitivity of up to 5.67 µA cm −2 mmol −1 L, with a limit of detection of about 100 × 10 −6 mol L −1 ; and the stability of the system was improved with the introduction of CNT as, after about 12 h of use, the current signal did not change after about 12 h of use [69]. Building on this, the team further used only CNT as a substrate to immobilize LAC by adsorption without any polymer stabilization layer or external membrane for the rapid and sensitive detection of lactose in skimmed milk samples [70]. In this regard, Villalonga et al [71] argued that the variations in the anodic and cathodic peaks in the article could be due to metal residues in the CNT, as well as to the influence of other enzymes or material components present in the enzyme preparation.…”

Recent Advances in Electrochemical Enzyme-Based Biosensors for Food and Beverage Analysis

“…Enzyme-based biosensors for lactose detection in food typically reported the application of a multienzyme cascade reaction. β-Galactosidase or lactase (β-gal, EC 3.2.1.23) from Aspergillus oryzae [ 51 , 52 , 53 ] has been predominantly used for the first step of the cascade, the hydrolysis of lactose. The enzyme is extracellularly formed by this fungus, it is thermostable, shows high activity, and carries the GRAS status [ 54 ].…”

“…This also explains the observed two times higher sensitivity of two-walled CNTs compared with single-walled CNTs and CNTs with up to four walls [ 131 ]. Other recent studies reported the construction of various biosensors based on CNTs as well [ 53 , 104 , 108 ]. Surface functionalization of CNTs with carboxyl groups is an attractive way for increasing hydrophilicity and electronic stability of CNTs.…”