Enzyme-based biosensor system for monitoring the freshness of fi

Details Enzyme-based biosensor system for monitoring the freshness of fi Enzyme-based biosensor system for monitoring the freshness of fi

1991-12-05

1994-02-22

Wityshyn, Michael G.

Chemistry: molecular biology and microbiology

Measuring or testing process involving enzymes or...

Involving oxidoreductase

435 9, 435288, 435817, 204403, C12Q 126, C12Q 164, C12M 140, G01N 2726

Patent

active

052886131

ABSTRACT:
The present invention relates to a method for determining the degree of freshness of raw, frozen and processed edible fish by monitoring the degradation of adenine triphosphate to inosine monophosphate, inosine and hypoxanthine. This method comprises simultaneously determining, by use of a suitable amperometric electrode such as platinum vs. silver/silver chloride polarized at 0.7 V, the amount of uric acid and hydrogen peroxide resulting from the degradation of hypoxanthine by xanthine oxidase, the degradation of inosine by the combined action of nucleoside phosphorylase and xanthine oxidase and the degradation of inosine monophosphate by the combined action of nucleotidase, nucleoside phosphorylase and xanthine oxidase. Also within the scope of this invention is a method for the immobilization of nucleotidase on the walls of a polymeric tube such as polystyrene tube and the co-immobilization of nucleoside phosphorylase and xanthine oxidase on a porous polymeric membrane such as a nylon membrane.

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