Applicability and reliability of the glucose oxidase method in assessing α-amylase activity. (1st March 2019)

• Record Type: Journal Article
• Authors: Visvanathan, Rizliya; Jayathilake, Chathuni; Liyanage, Ruvini; Sivakanesan, Ramiah
• Is Part Of: Food chemistry. Volume 275(2019)
• Page Start: 265
• Page End: 272
• Publication Date: 2019-03-01
• Subjects: GOD method -- Glucose oxidase -- Maltose -- α-Amylase activity -- Concern -- Practical applicability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.09.114
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The enzyme glucose oxidase is said to be highly specific for glucose. The glucose oxidase method assesses α-amylase activity. Applicability and reliability of the glucose oxidase method is studied. Glucose oxidase interacted with maltose and products of α-amylase. The method was successfully used to determine α-amylase activity of test samples. Abstract: Glucose oxidase (GOD) is an enzyme widely used in glucose monitoring systems owing to its high specificity towards glucose. However, in our previous work maltose was found to show significant interaction with GOD and based on this observation, a novel microplate-based method was developed to assess α-amylase inhibitory activity (GOD method). Concerns regarding the interaction of GOD with maltose has limited the widespread use of the GOD method in assessing α-amylase activity. The present paper provides answers to concerns regarding the interaction of GOD with maltose using HPLC studies and application of the GOD method in assessing α-amylase activity. According to the results, the newly developed GOD method can be considered as a well-suited method for the determination of α-amylase activity and as an easy method to do kinetic studies compared to other available methods.