University of North Florida
Browse the Citations
-OR-

Contact Info

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

View Stuart Chalk's profile on LinkedIn

Food

Classification: Food -> dairy

Citations 2

"Immobilization Of Lactate Oxidase In A Poly(vinyl Alcohol) Matrix On Platinized Graphite Electrodes By Chemical Cross-linking With Isocyanate"
Talanta 1991 Volume 38, Issue 1 Pages 37-47
Kiamars Hajizadeh, H. Brian Halsall and William R. Heineman*

Abstract: A new method for development of an electrochemical sensor based on lactate oxidase is described. Platinized spectroscopic-grade graphite electrodes were modified by chemically cross-linking Image-lactate oxidase from Pediococcus species into a poly(vinyl alcohol) network through reaction with a tri-isocyanate. The immobilized enzyme exhibits high activity and long-term stability. The sensor provides a linear response to Image-lactate over a concentration range of 2 x 10^-5 - 4 x 10^-3 M and a sensitivity of 1.71 µA L mmole-1. The response time of the sensor is 10^-45 sec and the detection limit is 10 µM. Stable response to the substrate was obtained over a period of 3 months. The new sensor was also used for the analysis of some dairy products without any special pretreatment.
Lactate Amperometry Electrode Electrode Immobilized enzyme Membrane

"Simple Flow Injection Analysis System For Determination Of Added Sugars In Dairy Products"
J. Dairy Res. 1998 Volume 65, Issue 4 Pages 675-680
EDUARDO CORTÓN a and GUILLERMO LOCASCIO

Abstract: A microbial sensor based on a carbon dioxide electrode coupled with immobilized Saccharomyces cerevisiae (baker's yeast) was used for the determination of sucrose in dairy products. The sensor was used as the detector in a flow injection analysis system. Calibration curves for sucrose were established from 1 to 100 g/L. Determinations for several dairy products containing added sucrose gave good agreement with the concentrations given by manufacturers. Typically, the standard error of the method was shown to be <5% of the calculation mean.
Sugars Sucrose Electrode Apparatus Detector