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Characterization and Food Application of an Amperometric Needle‐Type L‐Lactate Sensor
Author(s) -
KIM NAMSOO,
HAGINOYA RYUICHI,
KARUBE ISAO
Publication year - 1996
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.1365-2621.1996.tb14177.x
Subject(s) - amperometry , lactic acid , biosensor , chemistry , food science , chromatography , biochemistry , biology , electrode , bacteria , electrochemistry , genetics
There have been increasing needs for biosensing in the food industry because it is accurate, rapid and efficient. A needle‐type L‐lactate sensor with a three‐layer membrane system which uses lactate oxidase as the biological component was prepared. The sensor had an optimum pH around 9–10 and an optimum temperature at 45 C. The current response was stable over 40 days and specifically responded to L‐lactic acid. The sensor gave accurate L‐lactate measurements in kimchi and yogurt of 187.4 ± 4.1 and 734.1 ± 34.5 mg/dL, similar to those of a spectrophotometric L‐lactate kit.