An amperometric D-amino acid biosensor prepared with a thermostable D-proline dehydrogenase and a carbon nanotube-ionic liquid gel

Analytical Sciences

Volumn 25, Issue 7, 2009, Pages 919-923

  Tani, Yuji ^a   Itoyama, Yukiko ^a   Nishi, Kenichi ^a   Wada, Chikahiro ^a   Shoda, Yoshio ^a   Satomura, Takenori ^b   Sakuraba, Haruhiko ^c   Ohshima, Toshihisa ^d   Hayashi, Yukako ^a   Yabutani, Tomoki ^a   Motonaka, Junko ^a  

^a UNIVERSITY OF TOKUSHIMA   (Japan)

^b YONAGO NATIONAL COLLEGE OF TECHNOLOGY   (Japan)

^c KAGAWA UNIVERSITY   (Japan)

^d KYUSHU UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; AMINO ACIDS; ELECTRODES; IONIC LIQUIDS; NANOTUBES; WINE;

AMPEROMETRIC; CARBON POWDER; D-AMINO ACID; DETECTION LIMITS; FOOD SAMPLES; KETJEN BLACK; PROLINE DEHYDROGENASE; SINGLE WALL;

SINGLE-WALLED CARBON NANOTUBES (SWCN);

ACETIC ACID; AMINO ACID; CARBON NANOTUBE; IMMOBILIZED ENZYME; IONIC LIQUID; PROLINE DEHYDROGENASE;

ARTICLE; CHEMISTRY; ELECTRIC CONDUCTIVITY; ELECTROCHEMISTRY; ELECTRODE; ENZYME STABILITY; GEL; GENETIC PROCEDURES; METABOLISM; METHODOLOGY; RICE; SURFACE PROPERTY; TEMPERATURE; WINE;

ACETIC ACID; AMINO ACIDS; BIOSENSING TECHNIQUES; ELECTRIC CONDUCTIVITY; ELECTROCHEMISTRY; ELECTRODES; ENZYME STABILITY; ENZYMES, IMMOBILIZED; GELS; IONIC LIQUIDS; NANOTUBES, CARBON; ORYZA SATIVA; PROLINE OXIDASE; SURFACE PROPERTIES; TEMPERATURE; WINE;

EID: 68249112432     PISSN: 09106340     EISSN: 13482246     Source Type: Journal    
DOI: 10.2116/analsci.25.919     Document Type: Article

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