Publication: Determination of L-glutamate in various commercial soy sauce products using flow injection analysis with a modified electrode
Issued Date
1998-01-01
Resource Type
ISSN
09593993
Other identifier(s)
2-s2.0-0031773266
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
World Journal of Microbiology and Biotechnology. Vol.14, No.4 (1998), 543-549
Suggested Citation
S. Udomsopagit, M. Suphantharika, W. Künnecke, U. Bilitewski, A. Bhumiratana Determination of L-glutamate in various commercial soy sauce products using flow injection analysis with a modified electrode. World Journal of Microbiology and Biotechnology. Vol.14, No.4 (1998), 543-549. doi:10.1023/A:1008836315098 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/18267
Research Projects
Organizational Units
Authors
Journal Issue
Thesis
Title
Determination of L-glutamate in various commercial soy sauce products using flow injection analysis with a modified electrode
Other Contributor(s)
Abstract
A flow injection analysis (FIA) system with a modified electrode has been developed and optimized for determination of L-glutamate using L-glutamate oxidase (GLOD) (EC 1.4.3.11). GLOD was immobilized on controlled-pore glass using glutaraldehyde. The optimal potential applied on the working electrode was +700 mV against a platinum (Pt) reference electrode. The optimal pH and flow rate of the carrier buffer were 7.4 and 1.5 ml/min, respectively. A modified electrode was integrated into the FIA system in order to eliminate electroactive interference and it was used to determine L-glutamate in 39 samples of Thai commercial soy sauce products. The results obtained were compared with those obtained from enzymatic assay using glutamate dehydrogenase and those from a chromatographic assay using an amino acid analyser. Good correlations were observed amongst these methods. The results indicated that use of an FIA system with a modified electrode was able to eliminate electroactive interference and was applicable to the determination of L-glutamate in food samples. The modified FIA was faster and simpler than the more common methods of enzymatic and chromatographic analysis.