Immobilization of Catalase by Entrapping in Alginate Beads and Catalase Biosensor Preparation for the Determination of Hydrogen Peroxide Decomposition

Figures & data

Figure 1. Effect of pH on free and immobilized catalase, -Δ-: free catalase, -•-: immobilized catalase (pH 4.0–5.5: acetate buffer, pH:7.0–8.0: Tris–HCl buffer, pH:9.0–10.0: Glycine buffer; 50 mM, T: 35°C).

Figure 2. Effect of temperature on free and immobilized catalase, -Δ-: free catalase, -•-: immobilized catalase (pH 7.0: Tris–HCl buffer, 50 mM).

Figure 3. Determination of thermal stability of free and immobilized catalase, -Δ-: free catalase, -•-: immobilized catalase.

Figure 4. Determination of pH stability of free and immobilized catalase, -Δ-: free catalase, -•-: immobilized catalase.

Figure 5. Determination of decomposition level of hydrogen peroxide in milk samples by using the catalase biosensor, -•-: Sample 1 contained 0.03% H₂O₂, -Δ-: Sample 2 contained 0.1% H₂O_2..