University of North Florida
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Stuart Chalk, Ph.D.
Department of Chemistry
University of North Florida
Phone: 1-904-620-1938
Fax: 1-904-620-3535
Email: schalk@unf.edu
Website: @unf

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Cube

Classification: Food -> chicken -> cube

Citations 1

"Enzymatic Determinations With Rotating Bioreactors: Determination Of Glutamate In Food Products"
Anal. Chim. Acta 1998 Volume 369, Issue 1-2 Pages 147-155
Chitra Janarthanan and Horacio A. Mottola*

Abstract: The benefits of using rotating bioreactors for online or inline determination in food analyzes are illustrated with the determination of L-glutamate. Two enzymatic approaches have been implemented and samples used to illustrate the approaches included: beef and chicken bouillon cubes, soy sauce, chicken broth, seasoning salt, fruit and vegetable juices, and skim milk. One of the methods uses glutamate dehydrogenase (EC 1.4.1.3) in the main enzymatic reaction and diaphorase (EC 1.8.1.4) in the indicator reaction, which involves NADH and hexacyanoferrate(III). The monitored species, amperometrically detected at a platinum-ring electrode, is the hexacyanoferrate(II) produced by the indicator reaction. The second method utilizes a single enzyme, glutamate oxidase (EC 1.4.3.11), and amperometric monitoring of a product of the enzymatic reaction, H2O2, also at a platinum-ring electrode. Interference by ascorbate present in some samples is eliminated by inline use of a packed reactor containing ascorbate oxidase (EC 1.10.3.3). The relative merits of both systems when using continuous-flow/stopped-flow/continuous-flow processing are discussed.
Glutamate Amperometry Electrode Interferences Immobilized enzyme Stopped-flow Manifold comparison