An enzyme sensor can be considered as the combination of a transducer and a thin enzymatic layer, which normally measures the concentration of a substrate. The enzymatic reaction transforms the substrate into a reaction product that is detectable by the transducer. An extension of this definition is that the concentration of any substance can be measured provided that its presence affects the rate of an enzymatic reaction; this is especially true for enzyme inhibitors. We will first examine the principle of enzyme sensors and the theoretical and practical aspects of their operation. We will then describe the various sensors, classified according to their detection mode.
KeywordsImmobilize Enzyme Glucose Oxidase Optical Sensor Gluconic Acid Nicotinamide Adenine Dinucleotide
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