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GLUCOSE OXIDASE REACTION FOR ESTIMATION OF GLUCOSE WITHOUT HORSERADISH PEROXIDASE. SOME MICROBIOLOGICAL AND FERMENTATION APPLICATIONS
Author(s) -
Baker Warren L.
Publication year - 1991
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1991.tb01086.x
Subject(s) - glucose oxidase , horseradish peroxidase , fermentation , peroxidase , chemistry , biochemistry , food science , enzyme , chromatography
An enzymic method has been developed for analysis of glucose. Glucose oxidase acts on glucose to produce hydrogen peroxide which acts to directly reduce the green Cu(II) 2–2′‐bicinchoninate complex to a violet complex without horseradish peroxidase. A concentration range of 20–200 μM glucose was used but the reaction shows a linear range of 20–800 μM glucose. Interference is controlled by using a blank determination which has not been treated with glucose oxidase. The reaction has been used to estimate glucose levels in Saccharomyces cerevisiae fermentation and α‐amylase, invertase and β‐galactosidase reactions and coloured corn‐steep fermentation media.