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Novel biosensors for quantitative phytic acid and phytase measurement
Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong, China.ORCID iD: 0000-0003-3274-6029
Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong, China.
Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong, China.
Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong, China.
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2004 (English)In: Biosensors & bioelectronics, ISSN 0956-5663, E-ISSN 1873-4235, Vol. 19, no 9, 1029-1035 p.Article in journal (Refereed) Published
Abstract [en]

Phytase (EC 3.1.3.26) and phytic acid (myo-inositol hexaphosphate) play an important environmental role in poultry industry and have a health aspect in food industry. Novel biosensors have been developed for simple, one step quantitative phytic acid and phytase detection. A system based on the sequentially acting enzyme phytase and pyruvate oxidase (POD) was employed for the development of phytase and phytic acid biosensors. Poly(carbamoylsulphonate) (PCS) hydrogel immobilized POD electrode was applied for the detection of phytase. It was based on the indication of phosphate ions produced by the hydrolysis of phytic acid. The phytase biosensor showed a linear response ranging from 0.5 to 6.0 units/ml. A bi-enzyme sensor based on co-immobilization of phytase and POD was developed for the detection of phytic acid on the basis of amperometric detection of the enzymatically-generated hydrogen peroxide at 0.6 V versus Ag/AgCl. It showed a linear response ranging from 0.2 to 2.0 mM with a detection limit of 0.002 mM.

Place, publisher, year, edition, pages
Elsevier, 2004. Vol. 19, no 9, 1029-1035 p.
Keyword [en]
Phytic acid (myo-inositol hexaphosphate); Phytase; Pyruvate oxidase (POD); Biosensors; Inorganic phosphate
National Category
Analytical Chemistry
Identifiers
URN: urn:nbn:se:liu:diva-92114DOI: 10.1016/j.bios.2003.10.005OAI: oai:DiVA.org:liu-92114DiVA: diva2:620164
Available from: 2013-05-07 Created: 2013-05-07 Last updated: 2017-12-06Bibliographically approved

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Mak, Wing Cheung

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