The different types of ligands
Biosensor applications in the food industry
Article REF: F4010 V1
The different types of ligands
Biosensor applications in the food industry

Author : Didier DUPONT

Publication date: December 10, 2005 | Lire en français

Logo Techniques de l'Ingenieur You do not have access to this resource.
Request your free trial access! Free trial

Already subscribed?

2. The different types of ligands

The use of a biological compound gives the biosensor a high degree of specificity. The ligands most often used are enzymes and antibodies. But whole cells, cell organelles, nucleic acids, antigens or receptors can also be used. In fact, any biological molecule can be used for the specific analysis of the desired analyte. Bound biological compounds can be divided into two categories: those with catalytic activity, such as enzymes and microorganisms, and those which simply bind the analyte without modification, such as antibodies and receptors. The recognition step can therefore reveal either a dynamic or a static event. Dynamic recognition is mainly used for enzyme-based biosensors, while static recognition is mainly used for biosensors studying the formation of an antibody-antigen complex. Each type of event can produce a change transformed into a signal that can be quantified by the transducer....

You do not have access to this resource.
Logo Techniques de l'Ingenieur

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource. Click here to request your free trial access!

Already subscribed?


Ongoing reading
The different types of ligands

Article included in this offer

"Bioprocesses and bioproductions"

( 154 articles )

Complete knowledge base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

View offer details
Contact us