Development of enzyme –based amperometic biosensors

Utolsó módosítás dátuma : 2017. február 08.

Beáta Bóka PhD.

Development of enzyme –based amperometic biosensors (Beáta Bóka)


Our aim is to develop enzyme based-analytical methods that can give fast information about the food quality and food safety. The constructed biosensors may provide a less expensive alternative to the traditional analytical methods based on chromatographic techniques (GC, HPLC).
Our biosensors work in flow injection analysis system (FIA). In the developed biosensor set-up enzyme modified electrode is used for amperometric detection.

Some examples of our enzyme-based biosensors for food analysis:

B. Bóka, M. Korózs, M. Nánási, N. Adányi, 2015, Novel Amperometric Tri‐Enzyme Biosensor for Lysine Determination in Pharmaceutical Products and Food Samples. Electroanalysis, 27: 817-824.
B. Bóka, N. Adányi, D. Virág, M. Sebela, A. Kiss. 2012. Spoilage Detection with Biogenic Amine Biosensors, Comparison of Different Enzyme Electrodes, Electroanalysis, 24: 181 – 186.
B. Bóka, N. Adányi, J. Szamos, D. Virág, A. Kiss. 2012. Putrescine biosensor based on putrescine oxidase from Kocuria rosea, Enzyme and Microbial Technology, 51: 258-262.
B. Bóka, N. Adányi, D. Virág, I. Frebort, A. Kiss. 2013. Enzyme Based Amperometric Biosensor for Adenine Determination. Electroanalysis, 25: 237-242.

Project in progress:

Glutamic acid biosensor for food analysis

L-Glutamic acid (Glu) is a proteinogenic amino acid, which can be found in foodstuffs both as the free and protein-bound forms. The free form of Glu, in its L-configuration, presents flavour enhancing properties. Its monosodium salt (monosodium glutamate, MSG) is widely used as a flavour enhancer in the food industry. It gives the typical aroma ''umami", recognized as the fifth basic taste. The excessive intake of MSG, may cause allergic effects. Therefore, the glutamate determination is of great importance in food analysis.
Glutamate oxidase (EC from Streptomyces sp. is used with horseradish peroxidase (EC The enzymes are immobilised on the surface of a graphite electrode using poly(ethylene glycol) (400) diglycidyl ether (PEGDGE) as crosslinker. The biosensor is applied for the analysis of different food products.


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