您好，欢迎访问中国农业科学院 机构知识库！

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food

文献类型： 外文期刊

作者： Kong, Liqin 1 ; Dong, Yongzhen 2 ; Shu, Guoqiang 1 ; Feng, Yaoze 1 ; Zhu, Ming 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Engn, Wuhan 430070, Hubei, Peoples R China

2.Dalian Polytech Univ, Acad Food Interdisciplinary Sci, Sch Food Sci & Technol, Dalian 116039, Peoples R China

3.Dalian Polytech Univ, State Key Lab Marine Food Proc & Safety Control, Dalian 116039, Liaoning, Peoples R China

4.Minist Agr & Rural Affairs, Key Lab Aquaculture Facil Engn, Wuhan 430070, Hubei, Peoples R China

5.Huazhong Agr Univ, Interdisciplinary Sci Res Inst, Wuhan 430070, Hubei, Peoples R China

6.Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Shenzhen 518000, Peoples R China

关键词： umami substances; magnetic relaxation switching; dual channels; synergistic effect; taste biosensors

期刊名称：ACS SENSORS （ 影响因子：8.9； 五年影响因子：9.0 ）

ISSN： 2379-3694

年卷期： 2024 年 9 卷 4 期

页码：

收录情况： SCI

摘要： Umami substances play a significant role in the evaluation of food quality, and their synergistic enhancement is of great importance in improving and intensifying food flavors and tastes. Current biosensors available for umami detection still confront challenges in simultaneous quantification of multiple umami substances and umami intensities. In this study, an innovative dual-channel magnetic relaxation switching taste biosensor (D-MRSTB) was developed for the quantitative detection of representative umami substances. The multienzyme signal of D-MRSTB specifically catalyzes the umami substances of interest to generate hydrogen peroxide (H2O2), which is then used to oxidate Fe2+ to Fe3+. Such a valence-state transition of paramagnetic ions was utilized as a magnetic relaxation signaling switch to influence the transverse magnetic relaxation time (T-2) within the reaction milieu, thus achieving simultaneous detection of monosodium glutamate (MSG) and inosine 5 '-monophosphate (IMP). The biosensor showed good linearity (R-2 > 0.99) in the concentration range of 50-1000 and 10-1000 mu mol/L, with limits of detection (LOD) of 0.61 and 0.09 mu mol/L for MSG and IMP, respectively. Furthermore, the biosensor accurately characterized the synergistic effect of the mixed solution of IMP and MSG, where Delta T-2 showed a good linear relationship with the equivalent umami concentration (EUC) of the mixed solution (R-2 = 0.998). Moreover, the D-MRSTB successfully achieved the quantitative detection of umami compounds in real samples. This sensing technology provides a powerful tool for achieving the detection of synergistic enhancement among umami compounds and demonstrates its potential for application in the food industry.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台