赖氨酸
分析物
安培法
食品科学
酵母
化学
生物传感器
生物化学
色谱法
氨基酸
电极
物理化学
电化学
作者
Lazuardi Umar,Siti Rahmawati Ibmar,V A Rosandi,Rahmondia Nanda Setiadi,Tetty Marta Linda,Arfianti Arfianti
出处
期刊:Journal of physics
[IOP Publishing]
日期:2023-09-01
卷期号:2596 (1): 012030-012030
标识
DOI:10.1088/1742-6596/2596/1/012030
摘要
Abstract L-lysine is an essential amino acid not synthesized by the body and is used as a nutritional supplement, and is considered an index of the nutritional quality of foodstuffs. The level of L-lysine consumption depends on age, where an imbalance in L-lysine levels can cause certain disease conditions. This study identified the effects of L-lysine contained in food supplements using the yeast-based amperometric biosensor Saccharomyces cerevisiae, which measures dissolved oxygen (DO) levels due to cellular respiration of yeast with an analyte assay sample. The measurements were made by calibrating pure L-lysine at 100, 200 and 300 mM concentrations. The results show that the higher the concentration of L-lysine, the smaller the level of DO remaining detected, where the percentage range of DO is 13.47% - 26.02%. The dietary supplement sample test, namely Curcuma Plus, has an error of 1.01% which states that the biosensor used can detect L-lysine levels in samples with high sensitivity and selectivity and can be applied to the food and health industries. The measurement results are clustered using Principal Component Analysis (PCA) to see the resulting clusters and data patterns.
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