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|Document Type: ||Postprint|
|Title: ||Development of a disposable pyruvate biosensor to determine pungency in onions (Allium cepa L.)|
|Authors: ||Abayomi, Louise Anike|
Terry, Leon A.
White, S. F.
Warner, P. J.
|Issue Date: ||15-May-2006|
|Citation: ||L.A. Abayomi, L.A. Terry, S.F. White and P.J. Warner, Development of a disposable pyruvate biosensor to determine pungency in onions (Allium cepa L.), Biosensors and Bioelectronics, Volume 21, Issue 11, 15 May 2006, Pages 2176-2179.|
|Abstract: ||A disposable prototype pyruvate biosensor was constructed using pyruvate oxidase immobilised on mediated meldolas blue electrodes to determine pungency in onions (Allium cepa L.). The optimum operating potential was +150 mV (versus Ag/AgCl). A strong correlation between the biosensor response and untreated onion juice of known pyruvate concentration 2–12 μmol/g fresh weight (FW) was demonstrated. The biosensor was able to differentiate between low and high pungency onions. The detection limit using 1 unit of pyruvate oxidase was 1–2 μmol/g FW. Optimum concentrations of co-factors TPP, FAD and MgSO4 comprising the enzyme cocktail were determined as being 0.04, 0.1 and 30 mM, respectively.|
|Appears in Collections:||Staff publications - Cranfield Health|
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