Glucose Oxidase Applications and Comparison of the Activity Assays

Özyılmaz, Gül

doi:10.28978/nesciences.646213

Cited by 6 publications

(4 citation statements)

References 91 publications

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“…It should be emphasized that although treatment retains significant enzymatic activity compared to PPO, POD contributes less to TCW discoloration. This might be due to insufficient interaction with hydrogen peroxide (H 2 O 2 ) during the assay, which produces quinone‐imine dye (Ozyilmaz, 2019; Sreedevi et al, 2018a). However, the inactivation of both enzymes must be ensured to maintain the appearance during storage, prolonged shelf life, and sensory acceptability of TCW.…”

Section: Resultsmentioning

confidence: 99%

High‐pressure processing for inactivation of enzymes, microbes, and its effect on nutritional composition of tender coconut water

Reddy,

Buvaneswaran,

Anto

et al. 2024

J Food Process Engineering

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Tender coconut water (TCW) processing has been a challenge and is often accompanied by challenges such as beneficial bioactive compound deterioration and enzymatic and non‐enzymatic browning initiation. Fresh TCW was treated with a combination of pressure (350–550 MPa) and treatment time (3–7 min). This study unveiled the potency of high‐pressure processing (HPP) in reducing undesirable enzyme activity, such as polyphenol oxidase (PPO) and peroxidase (POD) activity in TCW by up to 36.472% and 30.606%, respectively. The maximum loss of vitamin C was reported to be 7.84% at 550 MPa/7 min compared to the untreated one, which is very acceptable in terms of quality retention. The total phenolic content and antioxidant activities were well retained and increased in the HPP‐treated TCW samples. Similarly, the total and reducing sugar reduction was within 20%–25%. The findings of this investigation demonstrated the effectiveness of high‐pressure processing in preserving quality and reducing the activity of enzymes that cause deterioration in TCW. Moreover, the aerobic plate count (APC) and yeast and mold count (YM) were decreased significantly (p < 0.05) after 450 MPa/5 min treatment.Practical applicationsOver the years, the food industry has been facing a consistent challenge in perishable product processing (juices, milk, meat, etc.) to extend its shelf‐life while keeping its nutritional and sensory properties intact. This study presented a significant insight into TCW processing regarding enzyme, microbial inactivation, and nutritional property preservation using HPP technology. Moreover, from a quality perspective, this work enables the HPP‐treated TCW to be as close to a fresh one without any preservative addition. HPP technique is believed to appeal to industries that seek a green alternative technique to thermal processing (which makes processed foods unacceptable among consumers) to produce minimally treated foods on a commercial scale.

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Section: Resultsmentioning

confidence: 99%

High‐pressure processing for inactivation of enzymes, microbes, and its effect on nutritional composition of tender coconut water

Reddy,

Buvaneswaran,

Anto

et al. 2024

J Food Process Engineering

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“…Horseradish peroxidase (HRP) utilizes the peroxide produced during the glucose oxidation catalyzed by GOD. The

-Dianisidine molecule is oxidized in the presence of HRP, resulting in an orange-amber coloration [ 15 ]. In this assay, six solutions with different glucose concentrations ranging from 0 to 10 mM were used.…”

Section: Resultsmentioning

confidence: 99%

Glucose Sensor Using Sol–Gel Coating Layer Deposited on PMMA Optical Fiber: An Enzyme Activity Measurement System

Ortega-Contreras,

Alvarado-Méndez,

Almanza-Rodríguez

et al. 2023

Gels

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In the present work, a biocatalytic glucose optical sensor produced by immobilizing glucose oxidase (GOD) as a recognition molecule over a PMMA (polymethylmethacrylate) optical fiber is introduced. An enzymatic encapsulation process was carried out using the sol–gel method, depositing a TEOS-based coating by immersion at the end of an optical fiber; the biosensor was characterized using different glucose levels. Finally, the best way to encapsulate the enzyme and prevent it from degrading is to perform the process at room temperature, and later implement the deposition of the coating on the fiber. The drying process was optimal below 8 °C.

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“…The FT-IR spectra of GO/Co/chitosan shown in Figure 2 revealed an absorption band of -OH group at 2876 cm −1 with stretching vibration from 3666 to 3023 cm −1 , respectively. Meanwhile, the absorption peak of C-O-H stretching presented at 1201 cm −1 , as shown in Figure 2 , was associated with bridge-O-stretching reported at 1126 cm −1 [ 18 ]. The broad peak at 1149 cm −1 was ascribed to C-O stretching vibration of the C-O-H, CO-C, and CH 2 OH rings [ 19 , 20 ].…”

Section: Resultsmentioning

confidence: 99%

Development of GO/Co/Chitosan-Based Nano-Biosensor for Real-Time Detection of D-Glucose

et al. 2022

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Electrochemical nano-biosensor systems are popular in the industrial field, along with evaluations of medical, agricultural, environmental and sports analysis, because they can simultaneously perform qualitative and quantitative analyses with high sensitivity. However, real-time detection using an electrochemical nano-biosensor is greatly affected by the surrounding environment with the performance of the electron transport materials. Therefore, many researchers are trying to find good factors for real-time detection. In this work, it was found that a composite composed of graphite oxide/cobalt/chitosan had strong stability and electron transfer capability and was applied to a bioelectrochemical nano-biosensor with high sensitivity and stability. As a mediator-modified electrode, the GO/Co/chitosan composite was electrically deposited onto an Au film electrode by covalent boding, while glucose oxidase as a receptor was immobilized on the end of the GO/Co/chitosan composite. It was confirmed that the electron transfer ability of the GO/Co/chitosan composite was excellent, as shown with power density analysis. In addition, the real-time detection of D-glucose could be successfully performed by the developed nano-biosensor with a high range of detected concentrations from 1.0 to 15.0 mM. Furthermore, the slope value composed of the current, per the concentration of D-glucose as a detection response, was significantly maintained even after 14 days.

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Glucose Oxidase Applications and Comparison of the Activity Assays

Cited by 6 publications

References 91 publications

High‐pressure processing for inactivation of enzymes, microbes, and its effect on nutritional composition of tender coconut water

High‐pressure processing for inactivation of enzymes, microbes, and its effect on nutritional composition of tender coconut water

Glucose Sensor Using Sol–Gel Coating Layer Deposited on PMMA Optical Fiber: An Enzyme Activity Measurement System

Development of GO/Co/Chitosan-Based Nano-Biosensor for Real-Time Detection of D-Glucose

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