Determination of Oxalate in Foodstuffs by Oxalate Oxidase Immobilized to Alkylamine Glass Beads Affixed Inside a Beaker

A new method has been developed for determination of oxalate in foodstuffs employing oxalate oxidase from barley immobilized covalently on zirconia coated alkylamine glass beads affixed on inner base of a glass beaker with non-reactive fixative (Araldite). The immobilized enzyme gave a conjugation yield of 10.4 mg g−1 glass beads with 98.8% retention of initial specific activity. The method has the advantage that it not only provides the reuse of oxalate oxidase but also prevents the loss of glass beads during their reuse.