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Determination of Hypoxanthine in Fish Meat with an Enzyme Sensor
Author(s) -
WATANABE ETSUO,
ANDO KAZUO,
KARUBE ISAO,
MATSUOKA HIDEAKI,
SUZUKI SHUICHI
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb10775.x
Subject(s) - hypoxanthine , chemistry , xanthine oxidase , flounder , immobilized enzyme , glutaraldehyde , enzyme , xanthine , uric acid , oxygen , membrane , enzyme assay , chromatography , biochemistry , fishery , fish <actinopterygii> , organic chemistry , biology
An enzyme sensor specific for hypoxanthine (Hx) was developed using immobilized xanthine oxidase‐membrane and an oxygen probe. Xanthine oxidase (E.C. 1.2.3.2.) was covalently immobilized on a membrane prepared from cellulose triacetate, 1,8‐diamino‐4‐aminomethyloctane, and glutaraldehyde. Hx is oxidized to uric acid by the immobilized enzyme, the output current of the oxygen probe decreasing due to oxygen consumption. A linear relationship was obtained between current decrease and Hx concentration in the range 0.06–1.5 mM. The enzyme sensor could be used for more than 100 assays without decrease of output current After 30‐day‐storage at 5°C, no remarkable decrease of output current was observed. The enzyme sensor system was applicable to the simple, rapid, and economical determination of Hx in several fish meats including sea bass, saurel, mackerel, yellowfish, and flounder.