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• W2101426306 abstract "Sugars constitute a class of biocomponents, which can reach in plants an amount of almost 50% of their dried weight. Glucose, fructose and saccharose are found in significant amounts in fruits and honey. Glucose or dextrose occurs naturally in fruits and vegetables as the primary product of photosynthesis. Most ingested carbohydrates (saccharose, lactose, starch) are converted to glucose during digestion, and this is the form of sugar that is transported in the bloodstream. Sugars in diet can be naturally occurring or added, and contribute largely to the nutritional value of the foodstuffs in which they are found or incorporated. Naturally occurring sugars are found in fruits and honey (glucose, fructose, saccharose) and milk (lactose). The major sources of added sugars are soft drinks, fruit juices, chocolate, candies, cakes, cookies, pies, dairy desserts and milk products (ice cream, sweetened yogurt and sweetened milk). Glucose can be manufactured from starch by enzymatic or acidic hydrolysis. Glucose represents a key analyte in many fields, like food analysis or biomedical analysis. Its determination can rely on its reducing character, using the titrimetric methods Luff-Schoorl, Bertrand or Somogyi [1] or by colorimetric methods [2]. Nevertheless, these methods are characterized by reduced selectivity and necessitate previous precipitation of proteins, which could interfere in the analysis [2]. Under this circumstances, biosensors represent a viable alternative to laborious and time consuming conventional techniques. Biosensors are sophisticated analytical instruments which incorporate a biorecognition element (e.g. enzyme, nucleic acid, antibody, whole cell), in close contact to a transducer. The latter senses the changes that take place in the system, as a result of the substrate (analyte)-biocatalyst (enzyme) interaction. The transduced parameter can be electrical (current intensity, potential/pH difference), optical (absorbance, reflectance, fluorescence, luminiscence), thermal, piezoelectrical [3-6]. Among biosensors, enzyme electrode combine the specificity and selectivity imparted by the biomolecule, to the accuracy, sensitivity and rapidity of the physico-chemical transduction (e.g. electrochemical, optical) and necessitate minimum sample pre-treatment [3-6], thus being preferred to the previously mentioned classical techniques. The enzyme electrodes, the most commonly used biosensor type, can use various detection techniques: electrochemical (potentiometric, amperometric, conductometric), optical, thermal, piezoelectrical, the first mentioned being the most widely employed [4]. Enzyme immobilization in biosensor construction provide the advantages of repetitive enzyme use, biocatalyst stabilization, cost diminution. Many techniques have been used for enzyme immobilization: physical adsorbtion, gel entrapment, covalent coupling with or without crosslinking, or the construction of chemically modified electrodes based on carbon paste, carbon nanotubes, composite materials, screen printing or sol-gel technique [3-5]." @default.
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• W2101426306 date "2012-01-01" @default.
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• W2101426306 title "Glucose Determination by Biosensors" @default.
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• W2101426306 doi "https://doi.org/10.4172/2161-1009.1000e119" @default.
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