Basu, Anjan KumarChattopadhyay, ParimalRoychudhuri, UtpalChakraborty, Runu2009-05-282009-05-282006-05-20Basu AK, Chattopadhyay P, Roychudhuri U, Chakraborty R. Development of biosensor based on immobilized L-glutamate oxidase for determination of monosodium glutamate in food. Indian Journal of Experimental Biology. 2006 May; 44(5): 392-8http://imsear.searo.who.int/handle/123456789/61313A monosodium glutamate (MSG) biosensor with immobilized L-glutamate oxidase (L-GLOD) has been developed and studied for analysis of MSG in sauces, soup etc. The immobilized enzymatic membrane was attached with oxygen electrode with a push cap system. The detection limit of the sensor was 1 mg/dl and the standard curve was found to be linear upto 20 mg/dl. Response time of the sensor was 2 min. Cross-linking with glutaraldehyde in presence of Bovine Serum Albumin (BSA) as a spacer molecule has been used for immobilization. Optimization of the sensor was done with an increase in L-GLOD concentration (6.3-31.5 IU) and also with increase in loading volume of enzyme solution (5-20 microl). Optimization of pH and temperature was also studied. The permeability of O2 through different membrane was studied with and without immobilized L-GLOD. The enzymatic membrane was used for over 20 measurements and stability of the membrane was observed.engAmino Acid Oxidoreductases --chemistryBiosensing TechniquesEnzymes, Immobilized --chemistryFood AnalysisSodium Glutamate --analysisJournal Article