A new glucose sensor based on encapsulated glucose oxidase within organically modified sol–gel glass

TLDR: In this article, a non-mediated glucose biosensor is reported based on encapsulated glucose oxidase (GOD) within the composite sol-gel glass, which is prepared using optimum concentrations of 3-aminopropyltriethoxy silane, 2-(3, 4-epoxycyclohexyl)-ethyltrimethoxysilane, GOD dissolved in double distilled water and HCl.

Abstract: A non-mediated glucose biosensor is reported based on encapsulated glucose oxidase (GOD) within the composite sol–gel glass, which is prepared using optimum concentrations of 3-aminopropyltriethoxy silane, 2-(3, 4-epoxycyclohexyl)-ethyltrimethoxy silane, GOD dissolved in double distilled water and HCl. A white, smooth film of sol–gel glass with controlled thickness is also prepared at the surface of a Pt disk electrode without GOD to study the electrochemistry of ferrocene monocarboxylic acid at the surface of the modified electrode. The electrochemistry of ferrocene monocarboxylic acid at composite sol–gel glass electrode with varying thickness is reported. The GOD-immobilized film over the Pt disk surface shows a yellow colour. The new sol–gel glass in the absence and the presence of GOD is characterized by scanning electron microscopy (SEM). The enzyme-immobilized film of different thickness is made using varying concentrations of soluble sol–gel components applied to the well of the Pt disk electrode. The enzyme is cross-lined with the 3-aminopropyltriethoxysilane, one of the composite component of sol–gel glass using glyoxal at 4°C for 4 h. The response of non-mediated enzyme sensor is studied based on cyclic voltammetry and amperometric measurements. A typical amperometric response of the enzyme sensor having varying thickness of the modified sol–gel glass film is reported. The variation of the response time as a function of the film thickness is reported. The stability of cross-linked GOD to sol–gel glass is found to be more than a month without loss of enzymatic activity when the enzyme sensor is stored at 4°C.