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Immobilization of polyphenol oxidase in conducting copolymers and determination of phenolic compounds in wines with enzyme electrodes

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dc.contributor.authorKiralp, Senem
dc.contributor.authorToppare, Levent
dc.contributor.authorYağci, Yusuf
dc.date.accessioned2026-01-25T01:17:19Z
dc.date.issued2003-11-01
dc.description.abstractPolyphenol oxidase (PPO) was immobilized in copolymers of thiophene functionalized menthyl monomer (MM) with pyrrole. Immobilization of enzyme was performed via entrapment in conducting copolymers during electrochemical polymerization of pyrrole. Maximum reaction rates, Michaelis-Menten constants and temperature, pH and operational stabilities of enzyme electrodes were investigated. Total amount of phenolic compounds in red wines of Turkey were analyzed by using these electrodes.
dc.description.urihttps://doi.org/10.1016/s0141-8130(03)00062-x
dc.description.urihttps://pubmed.ncbi.nlm.nih.gov/14599582
dc.description.urihttps://dx.doi.org/10.1016/s0141-8130(03)00062-x
dc.identifier.doi10.1016/s0141-8130(03)00062-x
dc.identifier.endpage41
dc.identifier.issn0141-8130
dc.identifier.openairedoi_dedup___::405e9bc3391413a5b11ab58582a8e015
dc.identifier.startpage37
dc.identifier.urihttps://hdl.handle.net/11527/41014
dc.identifier.volume33
dc.language.isoeng
dc.publisherElsevier BV
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.rightsCLOSED
dc.subjectPolymers
dc.subjectTemperature
dc.subjectProteins
dc.subjectWine
dc.subjectBiosensing Techniques
dc.subjectHydrogen-Ion Concentration
dc.subjectEnzymes, Immobilized
dc.subjectKinetics
dc.subjectPhenols
dc.subjectEnzyme Stability
dc.subjectElectrochemistry
dc.subjectCatechol Oxidase
dc.titleImmobilization of polyphenol oxidase in conducting copolymers and determination of phenolic compounds in wines with enzyme electrodes
dc.typeArticle
dspace.entity.typePublication

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