A microcalorimetric enzymatic method for trehalose determination in food

As trehalose is a glucose font and also an additive in food, a new reliable method for trehalose determination is proposed. The analytical method uses an isothermal microcalorimeter, directly relates the analyte concentration with the heat variation of the enzymatic decomposition of trehalose into two glucose molecules. The enzymatic reaction is performed inside the calorimeter in the presence of trehalase enzyme immobilized on amino activated glass beads. Through the calibration curve, the trehalose quantity in some food samples (mushrooms and honey) has been determined. The calorimetric procedure was compared to a previously identified methodology based on an amperometric biosensor.