I would like to ask what is the importance of using the immobilized enzymes during the fabrication of biosensors and is this type of enzyme related to the analysis them?
An immobilized enzyme is an enzyme that is attached to an inert, insoluble material such as calcium alginate (produced by reacting a mixture of sodium alginate solution and enzyme solution with calcium chloride).
This can provide increased resistance to changes in conditions such as pH or temperature. It also allows enzymes to be held in place throughout the reaction, following which they are easily separated from the products and may be used again - a far more efficient process and so is widely used in industry for enzyme catalysed reaction.
It is economical, stable and convinient.
Immobilization of enzyme on electrode surface makes it very sensitive and selective towards particular specie.Say for example if you want to determine glucose in blood sample. Without immobilizing enzyme you can determine glucose but if the concentration of glucose is very less in blood sample then bare electrode will not sense the glucose. Now if you immobilize glucose oxidase enzyme at electrode surface, this enzyme will oxidize glucose and you will get the signal even if it is present in minute quantity. enzyme is immobilized to make the biosensor sensitive and selective.
Dear fellows, thank you for your valubale answers, but dose the enzyme type must be the same to the particular spicies.....
Yes enzyme should have tendency to oxidize or reduce the target specie..
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