About: Biosensor for determination of carboxylic acids in wines based on the inhibition of sarcosine oxidase

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About: Biosensor for determination of carboxylic acids in wines based on the inhibition of sarcosine oxidase Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The flow-through amperometric biosensor is presented for determination of carboxylic acids. It is based on two sensor layers that are deposited on a platinum electrode. The inner layer serves to eliminate interferences by limiting diffusion of electrochemically active substances such as ascorbic acid. This layer is electro-polymerized using an equimolar mixture of o-phenylenediamine and resorcinol. The outer layer is prepared by cross-linking the enzyme sarcosine oxidase and bovine serum albumin using glutaraldehyde. The formation of enzymatically produced hydrogen peroxide is monitored at 600 mV vs. an Ag/AgCl reference electrode. The addition of carboxylic acids causes competitive inhibition of the enzyme and a decrease in signal. The assay was optimized for determination of carboxylic acids in wine samples. Following 10-fold dilution, most samples contain 1-10 mM individual carboxylic acids and thus a 5 mM concentration of sarcosine was chosen as being optimal for competition. The flow-through amperometric biosensor is presented for determination of carboxylic acids. It is based on two sensor layers that are deposited on a platinum electrode. The inner layer serves to eliminate interferences by limiting diffusion of electrochemically active substances such as ascorbic acid. This layer is electro-polymerized using an equimolar mixture of o-phenylenediamine and resorcinol. The outer layer is prepared by cross-linking the enzyme sarcosine oxidase and bovine serum albumin using glutaraldehyde. The formation of enzymatically produced hydrogen peroxide is monitored at 600 mV vs. an Ag/AgCl reference electrode. The addition of carboxylic acids causes competitive inhibition of the enzyme and a decrease in signal. The assay was optimized for determination of carboxylic acids in wine samples. Following 10-fold dilution, most samples contain 1-10 mM individual carboxylic acids and thus a 5 mM concentration of sarcosine was chosen as being optimal for competition. (en)
Title	Biosensor for determination of carboxylic acids in wines based on the inhibition of sarcosine oxidase Biosensor for determination of carboxylic acids in wines based on the inhibition of sarcosine oxidase (en)
skos:prefLabel	Biosensor for determination of carboxylic acids in wines based on the inhibition of sarcosine oxidase Biosensor for determination of carboxylic acids in wines based on the inhibition of sarcosine oxidase (en)
skos:notation	RIV/00216224:14310/10:00045513!RIV11-MSM-14310___
http://linked.open...avai/riv/aktivita	P S V
http://linked.open...avai/riv/aktivity	P(2B08035), S, V
http://linked.open...iv/cisloPeriodika	3-4
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Skládal, Petr Lacina, Karel Jílek, Milan Žeravík, Jiří
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Masarykova univerzita / Přírodovědecká fakulta
http://linked.open...dnocenehoVysledku	248969
http://linked.open...ai/riv/idVysledku	RIV/00216224:14310/10:00045513
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Biosensor; Sarcosine oxidase; Carboxylic acid; Wine (en)
http://linked.open.../riv/klicoveSlovo	Wine Biosensor Carboxylic acid Sarcosine oxidase
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[B0ECD1214CDB]
http://linked.open...i/riv/nazevZdroje	Microchimica Acta
http://linked.open...in/vavai/riv/obor	CE
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Bioelectronic tongue for the wine quality determination.
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	170
http://linked.open...iv/tvurceVysledku	Vlček, Jiří Jílek, Milan Skládal, Petr Lacina, Karel Žeravík, Jiří
issn	0026-3672
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	14310

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