Planar Amperometric Glucose Sensor Based on Glucose Oxidase Immobilized by Chitosan Film on Prussian Blue Layer

Zhu, Jian; Zhu, Zhen; Lai, Zongsheng; Wang, Rong; Guo, Xiaoming; Wu, Xiaoyan; Zhang, Guoxiong; Zhang, Zongrang; Wang, Yiting; Chen, Zongyou

doi:10.3390/s20400127

Cited by 73 publications

(37 citation statements)

References 19 publications

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“…Enzyme as a type of protein containing hydroxyls, amino, and carboxyl can be immobilised by the interlinkage between the polar groups of chitosan and enzyme. 35,36 Interlinkage between starch and protein also played an important part in restricting the movement of starch.…”

Section: Optimisation Of Lm-forming Solution Constituentmentioning

confidence: 99%

Incorporated α-amylase and starch in an edible chitosan–procyanidin complex film increased the release amount of procyanidins

et al. 2017

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The inclusion of bioactive substances improved the characteristics of chitosan film or adds new functions to it. Chitosan dissolution is a dilemmatic problem because of the low pH of edible solvents and moderate pH of inedible solvents. Procyanidins, a-amylase and starch were added in the film to enhance the antioxidant ability. Sodium bicarbonate was also employed to adjust the pH of acetic acid solution (solvent). Constituent optimisation of the film-forming solution including the pH of solutions with different amounts of sodium bicarbonate, activity of a-amylase at different pH and addition of appropriate amounts of the three main ingredients was performed. The results showed that the solvent pH should be more than 4. The released amount of reducing sugar (starch hydrolyzate) increased with the increase in the amount of enzyme addition. a-Amylase exhibited a more significant effect than procyanidins, increasing the amount of procyanidins. Full-wavelength scanning, optical test, scanning electron microscopy, X-ray diffraction (XRD), infrared (IR) and differential scanning calorimetry (DSC) were performed to measure the film's characteristics. Even the absorbance peak of procyanidins at 280 nm was increased, following its increasing addition amount; the optical values showed no significant difference. Chitosan film containing starch, a-amylase and procyanidins (CSAPW) had a smoother surface than others. Moreover, the micropores observed on CSAPW can be induced by starch hydrolysis in water immersion. The results of X-ray diffraction (XRD), IR and DSC suggested that water immersion provided the environment for enzymes to hydrolyse the starch. In addition, the hydrolysis function induced the destruction of CSAPW's crystal structure, the change of vibration of hydrogen between chitosan, starch, procyanidins, water and the variation of water evaporation temperature.

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Section: Optimisation Of Lm-forming Solution Constituentmentioning

confidence: 99%

Incorporated α-amylase and starch in an edible chitosan–procyanidin complex film increased the release amount of procyanidins

et al. 2017

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show abstract

“…The detection methods in microfluidics can be classified into three major types: optical methods, 9, 73-89 electrochemical methods, [90][91][92][93][94][95][96][97][98][99][100][101][102] and mass spectrometry methods. [103][104][105][106][107][108][109][110][111][112][113] Among these methods, optical and electrochemical methods are the most frequently utilized due to their selectivity and sensitivity.…”

Section: Detection Methodsmentioning

confidence: 99%

Microfluidic sensing: state of the art fabrication and detection techniques

2011

J. Biomed. Opt.

176

141

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“…The highest response current density can be observed at pH 7.0. According to the literature, good responses for free enzyme have been reported in the pH range of 4-7 [27].…”

Section: Anti-interference Property and Ph Effectmentioning

confidence: 98%

Effects of carbon structure orientation on the performance of glucose sensors fabricated from electrospun carbon fibers

Bae

Shin

Im³

et al. 2012

Journal of Non-Crystalline Solids

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Planar Amperometric Glucose Sensor Based on Glucose Oxidase Immobilized by Chitosan Film on Prussian Blue Layer

Cited by 73 publications

References 19 publications

Incorporated α-amylase and starch in an edible chitosan–procyanidin complex film increased the release amount of procyanidins

Incorporated α-amylase and starch in an edible chitosan–procyanidin complex film increased the release amount of procyanidins

Microfluidic sensing: state of the art fabrication and detection techniques

Effects of carbon structure orientation on the performance of glucose sensors fabricated from electrospun carbon fibers

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