dc.creator | Galhardo, Kelly Suely | |
dc.creator | Torresi, Roberto Manuel | |
dc.creator | Torresi, Susana Ines Cordoba de | |
dc.date.accessioned | 2013-10-29T12:42:20Z | |
dc.date.accessioned | 2018-07-04T16:03:40Z | |
dc.date.available | 2013-10-29T12:42:20Z | |
dc.date.available | 2018-07-04T16:03:40Z | |
dc.date.created | 2013-10-29T12:42:20Z | |
dc.date.issued | 2012 | |
dc.identifier | ELECTROCHIMICA ACTA, OXFORD, v. 73, n. 8, pp. 123-128, 37073, 2012 | |
dc.identifier | 0013-4686 | |
dc.identifier | http://www.producao.usp.br/handle/BDPI/36241 | |
dc.identifier | 10.1016/j.electacta.2011.10.088 | |
dc.identifier | http://dx.doi.org/10.1016/j.electacta.2011.10.088 | |
dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1631082 | |
dc.description.abstract | The effect of the room temperature ionic liquid (1-butyl-2,3-dimethylimidazolium tetrafluoroborate ([BMMI][BF4])) on the immobilization of glucose oxidase (GOx) was studied. The electrochemical performance of biosensors prepared following different protocols indicated a beneficial effect of the ionic liquid on the analytical parameters. The chemical interaction between GOx, [BMMI][BF4] and glutaraldehyde was investigated using UV-visible spectroscopy (UV-vis) and circular dichroism (CD). Structural changes of the biomolecule were observed to depend on the method used for the immobilization. (C) 2011 Elsevier Ltd. All rights reserved. | |
dc.language | eng | |
dc.publisher | PERGAMON-ELSEVIER SCIENCE LTD | |
dc.publisher | OXFORD | |
dc.relation | ELECTROCHIMICA ACTA | |
dc.rights | Copyright PERGAMON-ELSEVIER SCIENCE LTD | |
dc.rights | closedAccess | |
dc.subject | GLUCOSE OXIDASE | |
dc.subject | IONIC LIQUID | |
dc.subject | HYBRID COPPER | |
dc.subject | HEXACYANOFERRATE/POLYPYRROLE | |
dc.title | Improving the performance of a glucose biosensor using an ionic liquid for enzyme immobilization. On the chemical interaction between the biomolecule, the ionic liquid and the cross-linking agent | |
dc.type | Artículos de revistas | |