alexa Biosensor H2O2 by Using Immobilized Horseradish Peroxid
ISSN: 2329-6674

Enzyme Engineering
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Research Article

Biosensor H2O2 by Using Immobilized Horseradish Peroxidase Glutaraldehyde on Carbon Polyaniline Nanofiber Composite

Rizarullah1*, Suryani1, Laksmi Ambarsari1 and Akhiruddin Maddu2
1Department of Biochemistry, Bogor Agricultural University, Bogor 16680, Indonesia
2Department of Physics, Bogor Agricultural University, Bogor 16680, Indonesia
Corresponding Author : Rizarullah
Department of Biochemistry
Bogor Agricultural University
Bogor 16680, Indonesia
Tel: +6285260686075
E-mail: [email protected]
Received November 11, 2015; Accepted January 23, 2016; Published January 25, 2016
Citation: Rizarullah, Suryani, Ambarsari L, Maddu A (2016) Biosensor H2O2 by Using Immobilized Horseradish Peroxidase Glutaraldehyde on Carbon Polyaniline Nanofiber Composite. Enz Eng 5:140. doi:10.4172/2329-6674.1000140
Copyright: © 2016 Rizarullah, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


An enzymatic biosensor has been developed for detection of hydrogen peroxide with immobilized Horseradish peroxidase (HRP). HRP was immobilized by using glutaraldehyde (GA) that cross linked with modified polyaniline (PANI) as mediator to improve electron transfer. Modified carbon paste electrodes (MCPE) PANI was more effective during electron transfer compared to carbon paste electrodes (CPE). Cyclic voltammetry method (VC) was used to determine the electrochemical properties of the modified electrode substrate to produce redox reactions. The effect of pH and temperature were analyzed by cyclic voltammetry. The optimum performance of HRP/GA/PANI was at pH 7 and 50°C. Kinetics parameters HRP enzyme were determined in optimum condition. The Michaelis-Menten constant (Km) value and current maximum (Imax) have been obtained as 1.71 mM and 0.29 mA.


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