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

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

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

Izvornik
1st Bio-Sensing Technology Conference / - , 2009

Skup
1st Bio-Sensing Technology Conference

Mjesto i datum
Bristol, Ujedinjeno Kraljevstvo, 10.11.2009. - 12.11.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
triiodide; starch; amylase; potentiometry

Sažetak
Amylases catalyse the hydrolysis of starch resulting in a significant release of reducing sugars. They play an important role in carbohydrate metabolism of microorganisms, plants and animals, and are an important industrial enzyme used in detergents, in biotechnology for starch degradation and in synthetic chemistry for the production of oligosaccharides by transglycosylation. Therefore the monitoring of amylase activity/concentration is of great practical importance. The aim of these investigations was the development of a new fast and reliable sensing methodology for amylase quantification in biological and industrial materials by use of potentiometric and optical sensing principles. 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 [1]. The composition and stability of potassium triiodide (KI3) solution have been optimised. The reaction kinetics of biocatalytic degradation of the starch-triiodide complex using alpha-amylase has been thoroughly investigated (reaction time, temperature, buffer composition) using fiber optic spectrometry, resulting in the significant reduction of the measuring time and analysis costs. The another approach is based on the redox potential change detection [2]. 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 a redox sensor according to the Nernst equation. The electrode potential changes were used for the development of a new potentiometric amylase sensor. The both sensors were tested on the model and real (industrial and biological) amylase containing solutions. The results of the both, potentiometric and optical sensing, were compared with the standard methods.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Kemijsko inženjerstvo, Prehrambena tehnologija

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