Enzyme‐Based Biosensors in Food Industry via Surface Modifications

Summary

In food industry, biotechnological applications of enzyme‐based biosensors have become important methods for detection of chemical and biological components for food monitoring because of their exceptional performance capabilities toward food materials, which include high specificity and sensitivity, rapid response, low cost, relatively compact size, and user friendly operation. Invertase, diamine oxidase, polyamine oxidase, and putrescine oxidase, cholesterol oxidase, pyruvate oxidase, polyphenol oxidase, cholinesterase are some of the enzymes that are used as enzyme biosensors in the food industry. In this chapter, surface modifications of enzyme‐based biosensors for progress in biotechnology are discussed in detail along with enzyme immobilization strategies. Modification of the sensor platform with polymers, nanoparticles, and so on, and application of the biosensors in food biotechnology is also compiled.