Enhancement of operational stability of an enzyme biosensor for glucose and sucrose using protein based stabilizing agents

Gouda, M.D.; Kumar, M.A.; Thakur, M. S.; Karanth, N. G.

doi:10.1016/s0956-5663(02)00021-0

Cited by 112 publications

(47 citation statements)

References 21 publications

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“…There are a number of advantages to its use in a biological, medical and biotechnological context including the fact that it is an inert, stable protein that is often used to stabilize enzymes and proteins in low concentrations (<1 mg/ml) [16]; and is known to increase the solubility of Au-NPs in aqueous solutions when coated/conjugated to the NPs [17]. This in turn negates the need for inorganic stabilizers such as polyvinylpyrrolidone (PVP).…”

Section: Introductionmentioning

confidence: 99%

Technical Note: Synthesis and Characterization of Anisotropic Gold Nanoparticles

Grewar¹,

Gericke²

2012

ANP

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Anisotropic gold nanoparticles were synthesized in a simple, environmentally benign process under ambient conditions of temperature and atmospheric pressure using bovine serum albumin (BSA) as both the reductant and biotemplate. Two types of anisotropic nanoparticles were produced in the system, namely larger two dimensional plates and smaller three-dimensional nanoparticles. Since the characteristics of nanoparticles are largely determined by their morphology, a simple centrifugation step was included to roughly separate the larger plate-like particles from the smaller more compact particles. In an attempt to identify potential applications, the properties of the particles were determined by TEM, SEM, STEM-EDS, UV-Vis spectroscopy and photoluminescence. The results of this study identified several optical properties of gold nanoparticles.

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Section: Introductionmentioning

confidence: 99%

Technical Note: Synthesis and Characterization of Anisotropic Gold Nanoparticles

Grewar¹,

Gericke²

2012

ANP

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“…До складу розчинів для приготування мембран додавався гліцерин для стабілізації ферменту при іммобілізації та запобігання передчасному підсиханню розчину, нанесеного на поверхню перетворювача. В свою чергу, БСА в складі ферментної мембрани відіграє роль стабілі-зуючого реагенту для ферментів, оскільки він сприяє утворенню міжмолекулярних зв'язків, але в той же час запобігає внутрішньомолеку-лярним взаємодіям ГА з ферментом, які мо-жуть призвести до небажаних змін в структурі останнього та повної втрати його активності [10].…”

Section: експериментальна частинаunclassified

Influence of Characteristics of the System Thin Film Transducer – Buffer Solution on Conductometric Biosensor Functionality

Мацишин¹,

Пєшкова²,

Мельник³

et al. 2013

SEMST

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“…Enzyme immobilization Tyrosinase was immobilized by cross-linking method reported by Gouda et al (2002), which was modified slightly. About 150 IU of tyrosinase and 30 μl (from 1 mg/ml stock, with an activity of 46,400 IU/mg) of lysozyme were placed on a 2 cm × 2 cm cellophane membrane and mixed thoroughly.…”

Section: Biosensor Studiesmentioning

confidence: 99%

Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols

et al. 2011

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Attempts were made to evolve an efficient technique for quality assessment of tea (Camellia sinensis) using a tyrosinase based biosensor to detect polyphenols (PP). Tyrosinase catalyzes the polymerization of PP to form theaflavins (Tf) and thearubigins (Tr) contributing to the colour and astringency of tea, which determine tea quality. Variation in biosensor response of tea infusions gave an indication of differential amount of Tf and Tr. A comparative study of quality attributes of 8 varieties of commercially available brands of tea (A-H) was done using biosensor and results were compared with conventional techniques such as spectrophotometry, high performance liquid chromatography (HPLC), Commission Internationale de I'Eclairage (CIE) system and sensory evaluation. Considerable correlation was observed among the biosensor, sensory and spectrophotometric evaluation of tea samples. Sample A showed high Tf content and also showed a relative high biosensor response whereas sample G showed relatively poor response. Application of biosensors would serve as a basis for the evaluation of market value of tea in the near future.

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Enhancement of operational stability of an enzyme biosensor for glucose and sucrose using protein based stabilizing agents

Cited by 112 publications

References 21 publications

Technical Note: Synthesis and Characterization of Anisotropic Gold Nanoparticles

Technical Note: Synthesis and Characterization of Anisotropic Gold Nanoparticles

Influence of Characteristics of the System Thin Film Transducer – Buffer Solution on Conductometric Biosensor Functionality

Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols

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