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Published on: February 1, 2018
Co-Immobilization of Trypsin and Lysine -α- Oxidase For the Quantification of Lysine in Casein Hydrolysate.
Christian M Villavicencio Yanos1, María Janina Cedeño Vivas2, Grether Lucía Real Pérez3
1Facultad de Ciencias e Ingeniería, Universidad Estatal de Milagro (UNEMI), Ecuador.
Background/Aims:
The quantification of amino acids in the dairy industry is necessary for quality control and for the formulation of functional foods. Thus, the development of enzymatic biosensors requires a detailed study of enzyme kinetics. Parameters such as KM and Vmax are necessary to optimize the sensitivity and specificity of the biosensor.
Methods:
The enzyme immobilized on nylon and yucca bipolymer membranes was studied to evaluate possible interferences in the amperometric sensor.
Results:
The sensor developed based on enzyme kinetics proved to be a reliable, sensitive, and low-cost alternative for determining lysine in dairy products. Its performance, comparable to HPLC, together with its low environmental impact, positions it as a useful tool for quality control in the food industry.
Conclusion:
An enzymatic biosensor capable of quickly, accurately, and economically quantifying lysine in casein hydrolysates was developed. Its high sensitivity, enzymatic stability, and low environmental impact make it a viable and comparable alternative to HPLC for quality control in dairy products.
