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FABRICATION OF AN AMPEROMETRIC XANTHINE BIOSENSOR BASED ON POLYVINYLCHLORIDE MEMBRANE
Author(s) -
PUNDIR C.S.,
DEVI ROOMA,
NARANG JAGRITI,
SINGH SANDEEP,
NEHRA JYOTI,
CHAUDHRY SHWETA
Publication year - 2012
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2010.00499.x
Subject(s) - xanthine , xanthine oxidase , hypoxanthine , biosensor , chemistry , amperometry , uric acid , food science , chromatography , membrane , fish <actinopterygii> , biochemistry , enzyme , fishery , biology , electrode , electrochemistry
A method is described for fabrication of an amperometric xanthine biosensor based on polyvinylchloride (PVC) membrane bound xanthine oxidase (XOD). The membrane bound enzyme oxidizes xanthine into uric acid and H 2 O 2 , which is split into 2H + +O 2 +2e ‐ at high potential (0.4V) and measured as current (mA).Sensor showed optimum response within 30 s, at pH 7.0 and 35C. A linear relationship was observed between current and xanthine concentration ranging from 0.025 to 0.4 × 10 ‐ 6 M, K m for xanthine and I max were 0.45 × 10 ‐ 6 M and 0.002 mA, respectively. Minimum detection limit of the biosensor was 2.5 × 10 ‐ 8 M. Biosensor was utilized for determination of xanthine in fish meat cow and buffalos milk. Biosensor was used 100 times over a period of 45 days with only 30% loss of initial activity, when stored at 4C. PRACTICAL APPLICATIONS Evaluation of fish meat freshness is of great significance in food industries for the quality control of fish products. After the death of a fish, xanthine is a major metabolite in the degradation of adenosine triphosphate in the fish meat. Thus, xanthine attracts much attention as an indicator for estimating fish freshness. Moreover, the content of xanthine in human body fluids can also provide useful index for certain pathologic state, especially for xanthinuria.