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Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film

ATP degradation is an important biochemical change during decomposition of seafood. Hypoxanthine and xanthine which are formed during ATP degradation process can be used for evaluation of chilled seafood freshness. Present study successfully immobilized xanthine oxidase (XOD) onto a type of biocompa...

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Main Authors: Wang, Zhipan, Ma, Baokai, Shen, Cai, Lai, Oi Ming, Tan, Chin Ping, Cheong, Ling Zhi
Format: Article
Language:English
Published: Springer 2019
Online Access:http://psasir.upm.edu.my/id/eprint/79646/1/Electrochemical%20biosensing%20of%20chilled%20seafood%20freshness%20.pdf
http://psasir.upm.edu.my/id/eprint/79646/
https://link.springer.com/article/10.1007/s12161-019-01513-8
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spelling my.upm.eprints.796462021-08-30T00:07:57Z http://psasir.upm.edu.my/id/eprint/79646/ Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film Wang, Zhipan Ma, Baokai Shen, Cai Lai, Oi Ming Tan, Chin Ping Cheong, Ling Zhi ATP degradation is an important biochemical change during decomposition of seafood. Hypoxanthine and xanthine which are formed during ATP degradation process can be used for evaluation of chilled seafood freshness. Present study successfully immobilized xanthine oxidase (XOD) onto a type of biocompatible copper-based metal organic framework nanofibers (Cu-MOF) film and used it for fabrication of a hypoxanthine and xanthine electrochemical biosensor. Cu-MOF can efficiently entrap XOD, provide a suitable atmosphere for XOD biocatalysis, and ensure good electron transfer between enzyme and electrode surface. The as-prepared XOD-electrochemical biosensor demonstrated high sensitivity for both hypoxanthine and xanthine with a wide linear range (0.01 to 10 μM) and low limit of detection. During the 3-week storage stability test at 4 °C, the fabricated biosensor demonstrated good reusability (up to 100 times) and excellent storage stability for hypoxanthine and xanthine. When applied for detection of hypoxanthine and xanthine in chilled squid and large yellow croaker, the XOD-electrochemical biosensors demonstrated good recovery rates. Springer 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/79646/1/Electrochemical%20biosensing%20of%20chilled%20seafood%20freshness%20.pdf Wang, Zhipan and Ma, Baokai and Shen, Cai and Lai, Oi Ming and Tan, Chin Ping and Cheong, Ling Zhi (2019) Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film. Food Analytical Methods, 12 (8). pp. 1715-1724. ISSN 1936-9751; ESSN: 1936-976X https://link.springer.com/article/10.1007/s12161-019-01513-8 10.1007/s12161-019-01513-8
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description ATP degradation is an important biochemical change during decomposition of seafood. Hypoxanthine and xanthine which are formed during ATP degradation process can be used for evaluation of chilled seafood freshness. Present study successfully immobilized xanthine oxidase (XOD) onto a type of biocompatible copper-based metal organic framework nanofibers (Cu-MOF) film and used it for fabrication of a hypoxanthine and xanthine electrochemical biosensor. Cu-MOF can efficiently entrap XOD, provide a suitable atmosphere for XOD biocatalysis, and ensure good electron transfer between enzyme and electrode surface. The as-prepared XOD-electrochemical biosensor demonstrated high sensitivity for both hypoxanthine and xanthine with a wide linear range (0.01 to 10 μM) and low limit of detection. During the 3-week storage stability test at 4 °C, the fabricated biosensor demonstrated good reusability (up to 100 times) and excellent storage stability for hypoxanthine and xanthine. When applied for detection of hypoxanthine and xanthine in chilled squid and large yellow croaker, the XOD-electrochemical biosensors demonstrated good recovery rates.
format Article
author Wang, Zhipan
Ma, Baokai
Shen, Cai
Lai, Oi Ming
Tan, Chin Ping
Cheong, Ling Zhi
spellingShingle Wang, Zhipan
Ma, Baokai
Shen, Cai
Lai, Oi Ming
Tan, Chin Ping
Cheong, Ling Zhi
Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film
author_facet Wang, Zhipan
Ma, Baokai
Shen, Cai
Lai, Oi Ming
Tan, Chin Ping
Cheong, Ling Zhi
author_sort Wang, Zhipan
title Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film
title_short Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film
title_full Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film
title_fullStr Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film
title_full_unstemmed Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film
title_sort electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film
publisher Springer
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/79646/1/Electrochemical%20biosensing%20of%20chilled%20seafood%20freshness%20.pdf
http://psasir.upm.edu.my/id/eprint/79646/
https://link.springer.com/article/10.1007/s12161-019-01513-8
_version_ 1709668985179471872
score 13.211869

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