Naslov
Spectroscopic and potentiometric study of starch-triiodide complex and its application for development of a new amylase sensor

Autori
Sakač, Nikola ; Sak-Bosnar, Milan ; Horvat, Marija ; Madunić-Čačić, Dubravka ; Szechenyi, Aleksandar ; Kovacs, Barna

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
XXI. hrvatski skup kemičara i kemijskih inženjera : Knjiga sažetaka / Pičuljan, Katarina ; Smolec, Sonja - Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2009, 176-176

ISBN
987-953-6894-38-3

Skup
Hrvatski skup kemičara i kemijskih inženjera (21 ; 2009)

Mjesto i datum
Trogir, Hrvatska, 19.04.2009. - 22.04.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
Starch-triiodide complex; biocatalytic degradation; amylase sensor

Sažetak
Starch forms with triiodide a complex of violet-blue colouration (the colour depends on the starch nature). Amylase catalyses the hydrolysis of starch, which results with the reduction of colour intensity of the initial complex. The colour changes were followed spectrophotometrically and used as a basis for the development of a new optical amylase sensor. The another approach is based on the redox potential change detection. Amylase catalyses the hydrolysis of starch from starch-triiodide complex releasing of triiodide ion. The change of triodide ion concentration (which exists only in excess of iodide ion) causes the change of the triiodide/iodide redox couple ratio, which results with the changes the electrode potential of platinum redox electrode. The electrode potential changes may be used as a basis for the development of a new potentiometric amylase sensor. In the 1st phase of the investigations a potassium triiodide (KI3) solution has been prepared and its composition and stability have been optimised. Next a starch-triiodide complex has been prepared by optimisation of starch and triiodide concentration. UV-VIS spectrometry was used for the both, potassium triiodide and starch-triiodide complex preparation and optimisation. The reaction kinetics of biocatalytic degradation of the starch-triiodide complex using alpha-amylase has been thoroughly investigated (temperature, buffer composition) using fiber optic spectrometry and direct potentiometry and the results obtained were used for the amylase sensor development. The sensor was tested on the model and real amylase containing solutions.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

Napomena
Rad je kao poster prezentiran i na skupu 1st Bio-Sensing Technology Conference, održanom od 10-12.11. 2009., Bristol, Velika Britanija ; objavljen u Knjizi sažetaka, P 1.1.09.

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