Amperometric capsaicin biosensor based on covalent immobilization of horseradish peroxidase (HRP) on acrylic microspheres for chilli hotness determination

The evaluation of chilli hotness using amperometric capsaicin biosensor-based enzyme that was immobilized covalently to the surface of modified acrylic microspheres is the first of its kind presented in this work. The immobilization of enzyme covalently to the surface of microspheres via succinimid...

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Bibliographic Details

Main Authors:	Rosmawani Mohammad, Musa Ahmad, Lee Yook Heng
Format:	Article
Language:	en
Published:	Elsevier 2024
Subjects:	Capsaicin Chilli hotness Vinyl ferrocene Horseradish peroxidase Acrylic microspheres
Online Access:	http://dx.doi.org/10.1016/j.snb.2016.10.077
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