Abstract
We have previously reported the surface plasmon resonance (SPR)-based biosensor ability for quantitatively differentiating bovine and porcine gelatin has been done by us before. However, it has some inaccuracies. By improving the method of detection, the results of this study shows that the difference between bovine and porcine gelatin was more distinguishable. The sensor response models acquired were nonlinear as in the previous study. However, they show different characteristics. The sensitivities of the sensor obtained are higher than those of the previous ones, i.e., 3.04o and 4.29o for bovine and porcine gelatin concentration change of 0.1%, respectively. And the sensor’s LOD and LOQ towards both gelatin concentrations were 0.22% and 0.74% (w/w), respectively.
Published Version
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