Biocompatible polypyrrole-block copolymer-gold nanoparticles platform for determination of inosine monophosphate with bi-enzyme biosensor
文献类型: 外文期刊
作者: Sun, Chong 1 ; Gao, Ling 3 ; Wang, Daoying 1 ; Zhang, Muhan 1 ; Liu, Yuan 2 ; Geng, Zhiming 1 ; Xu, Weimin 1 ; Liu, Fang; 1 ;
作者机构: 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
3.Nanjing Normal Univ, Coll Chem & Mat Sci, Jiangsu Collaborat Innovat Ctr Biomed Funct Mat, Nanjing 210023, Jiangsu, Peoples R China
4.Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Qual & Safety Control, Nanjing 210095, Jiangsu, Peoples R China
关键词: Inosine monophosphate;Electrochemical bi-enzyme biosensor;Polypyrrole-Pluronic F127-gold;nanoparticles;Quality evalution
期刊名称:SENSORS AND ACTUATORS B-CHEMICAL ( 2020影响因子:7.46; 五年影响因子:6.743 )
收录情况: SCI
摘要: Inosine monophosphate (IMP) is considered to be an important constituent in the formation and development of meat flavor. In this paper, a bi-enzyme biosensor system for determination of IMP was developed to evaluate the freshness and quality of stored muscles. More details of preparing for polypyrrole-Pluronic F127-gold nanoparticles (PPy-F127-Au NPs) and immobilizing bi-enzyme (peroxidase and 5'-nucleotidase) on PPy-F127-Au NPs modified glassy carbon electrode (GCE) were presented. The electrochemical behaviors of the bi-enzyme biosensor were analyzed, and the concentration of IMP was determined based on the bi-enzyme biosensor response. The results of linear sweep voltammetric (LSV) and square wave voltammetry (SWV) indicated that the catalytic reaction was occurred favorably on the surface of the bi-enzyme biosensor, with a wide detection range (0.05-15 g/L) and a low detection limit of 3.85 ng/mL. The good anti-interference ability, stability and repeatability of this biosensor were also proved. The analytical results by the biosensor system did correlate well with those obtained by liquid chromatography. (C) 2016 Elsevier B.V. All rights reserved.
- 相关文献
作者其他论文 更多>>
-
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch-soybean protein composite gels in various ratios
作者:Ren, Shuanghe;Zhang, Guofang;Wang, Zhuying;Sun, Fuwei;Cheng, Tianfu;Wang, Zhongjiang;Guo, Zengwang;Wang, Daoying;Yang, Hong
关键词:Rice starch; Soybean protein; Composite gels; Gelling properties; Dysphagia
-
Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application
作者:Yuan, Meng;Li, Bailiang;Sun, Fuwei;Cheng, Tianfu;Guo, Zengwang;Wang, Zhongjiang;Liu, Jun;Wang, Daoying
关键词:Soy protein isolate; Oxidation; High internal phase emulsions; Oil -water interface; Rheological properties; 3D printing
-
Rational design and application of broad-spectrum antibodies for Bt Cry toxins determination
作者:Jin, Jiafeng;Chen, Wei;Xu, Chongxin;Xie, Yajing;Shen, Cheng;Meng, Meng;Zhu, Qin;Zhang, Xiao;Liu, Xianjin;Liu, Yuan;Jin, Jiafeng;Xu, Chongxin;Liu, Yuan;Jin, Jiafeng;Shen, Cheng;Pooe, Ofentse Jacob;Meng, Meng
关键词:Bt Cry toxins; Polyclonal antibodies; Monoclonal antibody; ELISA; Genetically modified crops
-
Changes in tenderness of beef M. semitendinosus and modification of actomyosin mediated by Fe(III)-protoporphyrin IX, protoporphyrin IX and free iron
作者:Zhang, Muhan;Shi, Miaomiao;Shu, Lizhi;Ma, Jingjing;Bian, Huan;Wang, Daoying;Yang, Jing;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Zhang, Muhan;Shi, Miaomiao;Shu, Lizhi;Ma, Jingjing;Bian, Huan;Wang, Daoying;Yang, Jing;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Zhang, Muhan;Shi, Miaomiao;Shu, Lizhi;Ma, Jingjing;Bian, Huan;Wang, Daoying;Yang, Jing;Xu, Weimin;Wei, Suhuan;Guo, Ruirui
关键词:Porphyrin; Hemin; FeCl 3; Tenderness; Actomyosin dissociation
-
Effects of proteases inactivation on textural quality of yellow-feathered chicken meat and the possible mechanism based on myofibrillar protein
作者:Hao, Danni;Tu, Xiaohang;Zhang, Xinxiao;Guo, Shiyu;Sun, Liangge;Li, Jiaolong;Wang, Daoying;Xu, Weimin;Li, Pengpeng;Hao, Danni;Sun, Liangge;Li, Pengpeng;Tu, Xiaohang;Zhang, Xinxiao;Li, Jiaolong;Wang, Daoying;Wang, Daoying
关键词:Texture; Residual activity of protease; Myofibril; Protein structure; Gel
-
Find alternative for bovine and porcine gelatin: Study on physicochemical, rheological properties and water-holding capacity of chicken lungs gelatin by ultrasound treatment
作者:Zou, Ye;Yang, Jing;Yang, Biao;Ma, Jingjing;Cheng, Mei;Wang, Daoying;Xu, Weimin;Zou, Ye;Chen, Xueying;Lan, Yibo;Yang, Jing;Yang, Biao;Ma, Jingjing;Cheng, Mei;Wang, Daoying;Xu, Weimin;Zou, Ye;Chen, Xueying;Yang, Biao;Ma, Jingjing;Cheng, Mei;Wang, Daoying;Xu, Weimin;Lan, Yibo
关键词:Livestock and poultry by-product; Lungs; Gelatin; Ultrasound treatment; Rheological property; Water-holding capacity
-
Preparation, Characterization and Stability of Calcium-Binding Peptides Derived from Chicken Blood
作者:Yang, Jing;Wang, Daoying;Yang, Jing;Shi, Jing;Zou, Ye;Xu, Weimin;Xia, Xiudong;Wang, Daoying;Zhou, Ying
关键词:chicken hemoglobin peptides; calcium-binding capacity; characterization; stability