Studying the bienzyme reaction with amperometric detection for measuring maltose

Area of Science:

• Biotechnology
• Analytical Chemistry
• Biochemical Engineering

Background:

• Maltose concentration monitoring is critical in fermentation processes.
• Existing methods for maltose measurement may lack efficiency or specificity.
• Development of novel sensors is needed for real-time fermentation analysis.

Purpose of the Study:

• To develop and characterize a novel sensor for accurate maltose determination in fermentation broths.
• To optimize enzyme selection and reaction conditions for enhanced maltose conversion.
• To validate the sensor's performance in real fermentation samples.

Main Methods:

• Immobilization of enzymes (amyloglucosidase and glucose oxidase) onto a protein membrane within a thin-layer reactor.
• Investigation of enzyme ratios, pH, and flow rate for optimal sensor performance.
• Utilizing an amperometric measuring cell with Pt-Ag/AgCl-Pt electrodes at +600 mV.

Main Results:

• Amyloglucosidase demonstrated higher efficiency in converting maltose to glucose compared to alpha-glucosidase.
• The optimized sensor system successfully determined maltose concentrations in the range of 0.2-4 mM.
• The sensor was validated using brewer's yeast fermentation broth.

Conclusions:

• The developed amperometric sensor provides a reliable method for quantifying maltose in fermentation broths.
• This sensor technology can aid in the precise control and monitoring of fermentation processes.
• The sensor's effectiveness was demonstrated in a practical application with brewer's yeast.