Flow injection analysis of lactose using covalently immobilized beta-galactosidase, mutarotase, and glucose oxidase/peroxidase on a 2-fluoro-1-methylpyridinium salt-activated Fractogel support

Enzyme-based sensor arrays for rapid characterization of complex disaccharide solutions

An enzyme-based sensor array has been developed to detect multiple disaccharides in aqueous solutions. Porous agarose beads, derivatized with enzymes for assaying disaccharides, are localized within wells etched into a silicon chip in a regular 5 x 7 array. Each well is individually addressable and acts as a microanalysis chamber where sample solution passes through the agarose matrix and is exposed to the enzymes. Detection is achieved by observing the increase in absorbance of a quinoneimine dye produced during the reaction. This technique is used to quantify the disaccharides lactose, sucrose, and maltose and the monosaccharide glucose. Preexisting glucose in the sample complicates multicomponent sensing but can be accounted for by including a glucose sensor in the array. This detection strategy is applied to the simultaneous analysis of these sugars in several beverages.

A three-cascaded-enzymes biosensor to determine lactose concentration in raw milk

The increasing demand for on-line measurement of milk composition directs science and industry to search for practical solutions, and biosensors may be a possibility. The specific objective of this work was to develop an electrochemical biosensor to determine lactose concentration in fresh raw milk. The sensor is based on serial reactions of three enzymes--beta-galactosidase, glucose oxidase, and horseradish peroxidase--immobilized on a glassy carbon electrode. The sequential enzymatic reactions increase the selectivity and sensitivity of the sensor. The sensor requires dilution of the raw milk and the addition of 5-aminosalicylic acid. Lactose concentrations in raw milk measured by the sensor were in good agreement with those measured by a reference laboratory using infrared technology. The results were obtained in milk samples that varied in fat and protein composition. From the results, we conclude that an electrochemical biosensor for determination of lactose concentration in fresh raw milk can be developed, and that the biosensor presented in this study maintained the qualities required for further development into an online sensor in the milking parlor.

Glucose uptake kinetics of Saccharomyces cerevisiae monitored with a newly developed FIA

The glucose content of the culture liquid during shift experiments and synchronized cultures of Saccharomyces cerevisiae H1022 (ATCC 32167) was monitored using a greatly improved and highly precise FIA. During shift-up experiments on the dilution rate, an overshoot of the glucose-concentration was observed. The amplitude of the overshoot showed a dependency on the duration of undisturbed cultivation before application of the shift. Mutarotational non-equilibrium was excluded as the cause of the observed overshoot. For the first time glucose measurements of oscillating cultures of Saccharomyces cerevisiae are demonstrated with high accuracy and reproducibility. The data strongly support the proposals by Münch et al. (1992a, b) that faint oscillations in glucose concentration are responsible for the persistence of the synchronization. Analytical subsystems prove to be a powerful tool for investigation of the dynamics of metabolic pathways of microbial organisms. Accurate glucose measurements at low concentrations point out the limits and allow refinements of commonly used models.

Enzymatic membranes for determination of some disaccharides by means of an oxygen electrode

Membranes for determination of maltose, lactose and sucrose with the use of an oxygen electrode are described. They were obtained by immobilization of glucose oxidase with suitable disaccharide hydrolase in gelatin or albumin. For the sucrose determination mutarotase was also used. The membranes contained one, two or three enzymes working in sequence. The enzyme composition of the membranes influenced the linear range slightly and the value of electrode response considerably. The electrode response of the maltose membranes was also affected by the immobilization material. The measurements with the use of enzymatic membranes were very sensitive to temperature and, to some degree, the pH of the sample. Stability of the membranes was differentiated. The albumin membranes for sucrose determination generated almost the same signal after 1 month of frequent use, whereas the gelatin membranes for lactose determination lost about 85% of the initial activity after 1 week of operation. The electrode response of both the gelatin and albumin maltose membranes decreased in the same time by about 50%.