Determination Method for L-Ascorbic Acid in Foods with Immobilized Ascorbate Oxidase
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概要
- 論文の詳細を見る
Pumpkin (Cucurbita moschata) ascorbate oxidase was entrapped within 6% (w/v) Ca-alginate gel beads, and then the beads were treated with 1% (w/v) glutaraldehyde for 20 hr at 4°. The immobilized ascorbate oxidase was much more stable than the free form. Under the optimum conditions, the immobilized enzyme remained fully active for 3 months and after 50 assays. A linear relationship was found between immobilized ascorbate oxidase activity and L-ascorbic acid concentration in the range of 2-20 μg/ml. The immobilized preparation could be employed for the simple and rapid determination of L-ascorbic acid in foods.
- 社団法人 日本農芸化学会の論文
著者
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Suzuki Kanichi
Department Of Applied Biological Science Hiroshima University
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Kubota Kiyoshi
Department Of Pharamacoepidemiology University Of Tokyo Faculty Of Medicine
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ESAKA Muneharu
Department of food Science, Faculty of Applied Biological Science, Hiroshima University
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- Determination Method for L-Ascorbic Acid in Foods with Immobilized Ascorbate Oxidase