Skip to main content
SpringerLink
Log in

Catalase-based thin-layer enzyme cell used in organic-phase FIA system for determination of moisture in oily foods

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The aim of our present work was to study the possibility of constructing a biosensor based on immobilized catalase enzyme (EC 1.11.1.6.) in organic-phase solutions. The catalase enzyme was immobilized by glutaraldehyde on a natural protein membrane in a thin-layer enzyme cell, connected to a stopped-flow injection analyser (SFIA) system with an amperometric detector. Adding FMCA to acetonitrile, the optimal concentration was 7.5 mg l−1, while with TBATS it was 2.7 mg l−1. The optimal pH value of the immobilized enzyme in buffer was about 6.0. On studying the role of the buffer solution used in the carrier solvent, the activity of the enzyme changed dramatically. The signal was highest when there was no buffer added to the carrier solution and decreased rapidly when the content increased (0–1.5%). Utilizing these results, a quick analytical method was developed to monitor indirectly the water content (activator) in various butter and margarine samples by maintaining a fixed substrate concentration. The water content of samples was compared with the results obtained by the gravimetric reference method (AOAC Method 920.116); the correlation coefficient (r) was 0.993.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. Campanella L, Martini U, Sammartino MP, Tomassetti M (1996) Electroanalysis 8:1150–1154

    CAS  Google Scholar 

  2. Campanella L, Favero G, Sammartino MP, Tomassetti M (1998) Talanta 46:595–606

    Article  CAS  Google Scholar 

  3. Narayan VS, Klibanov AM (1993) Biotechnol Bioeng 41:390–393

    CAS  Google Scholar 

  4. Triantafyllou AÖ, Wehtje E, Adlercreutz P (1997) Biotechnol Bioeng 54:67–76

    Article  CAS  Google Scholar 

  5. Halling PJ (2000) Curr Opin Chem Biol 4:74–80

    Article  CAS  PubMed  Google Scholar 

  6. Rees DG, Halling PJ (2000) Enzyme Microb Technol 27:549–559

    Article  CAS  PubMed  Google Scholar 

  7. Wang B, Dong S (2000) J Electroanal Chem 487:45–50

    Article  CAS  Google Scholar 

  8. Wang B, Zhang J, Dong S (2000) Biosens Bioelectron 15:397–402

    Article  CAS  PubMed  Google Scholar 

  9. Campanella L, Fortuney A, Sammartino MP, Tomassetti M (1994) Talanta 41:1397–1404

    Article  CAS  Google Scholar 

  10. Mannino S, Cosio MS, Wang J (1994) Analyst 119:2001–2003

    Article  CAS  Google Scholar 

  11. Miyabayashi A, Reslow M, Adlercreutz P, Mattiasson B (1989) Anal Chim Acta 219:27–36

    Article  CAS  Google Scholar 

  12. Campanella L, Tomassetti M (1996) Food Technol Biotechnol 34:131–141

    CAS  Google Scholar 

  13. Iwuoha EI, Smyth MR (1994) Anal Proc 31:19–21

    Article  CAS  Google Scholar 

  14. Iwuoha EI, Smyth MR (1994) Analyst 119:265–267

    Article  CAS  Google Scholar 

  15. Iwouha EI, Leicester I, Miland E, Smyth MR, Fágáin CO (1997) Anal Chem 69(8):1674–1681

    Article  Google Scholar 

  16. Iwuoha EI, Smyth MR, Lyons MEG (1997) Biosens Bioelectron 12:53–75

    Article  CAS  Google Scholar 

  17. Li J, Tan SN, Oh JT (1998) J Electroanal Chem 448:69–77

    Article  CAS  Google Scholar 

  18. Liu WH, Houng WC, Tsai MS (1996) Enzyme Microb Technol 18:184–189

    Article  CAS  Google Scholar 

  19. León R, Fernandes P, Pinheiro HM, Cabral JMS (1998) Enzyme Microb Technol 23:483–500

    Article  Google Scholar 

  20. Magner E, Klibanov AM (1995) Biotechnol Bioeng 46:175–179

    CAS  Google Scholar 

  21. Wang J, Rivas G, Liu J (1995) Anal Lett 28:2287–2295

    CAS  Google Scholar 

  22. Horozova E, Dimcheva N, Jordanova Z (2002) Bioelectrochemistry 58:181–187

    Article  CAS  PubMed  Google Scholar 

  23. Campanella L, Sammartino MP, Tomassetti M, Zannella S (2001) Sens Actuators B Chem 76:158–165

    Article  Google Scholar 

  24. Hyun J, Young J-Y, Ryu DDY (1996) Enzyme Microb Technol 19(1):50–56

    Article  Google Scholar 

  25. Khmelnitsky YL, Lavashov AV, Klyachko NL, Martinek K (1988) Enzyme Microb Technol 10:710–724

    Article  Google Scholar 

  26. Váradi M, Adányi N, Nagy G, Rezessy-Szabó J (1993) Biosens Bioelectron 8:339–345

    Article  PubMed  Google Scholar 

  27. Szabó EE, Adányi N, Váradi M (1996) Biosens Bioelectron 11:1051–1058

    Article  PubMed  Google Scholar 

  28. Adányi N, Tóth-Markus M, Szabó EE, Váradi M, Sammartino MP, Tomassetti M, Campanella L (2004) Anal Chim Acta 501(2):219–225

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Central Food Research Institute, PO Box 393, H-1537, Budapest, Hungary

    Nóra Adányi & Mária Váradi

Authors
  1. Nóra Adányi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mária Váradi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Nóra Adányi.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Adányi, N., Váradi, M. Catalase-based thin-layer enzyme cell used in organic-phase FIA system for determination of moisture in oily foods. Eur Food Res Technol 219, 432–437 (2004). https://doi.org/10.1007/s00217-004-0961-y

Download citation

  • Received:

  • Revised:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-004-0961-y

Keywords

Search

Navigation