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Effect of glucose oxidase concentration on its thermostability in the presence of polyols

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Summary

The thermostability of glucose oxidase at 60 °C has been studied as a function of its concentration in the presence of various polyols. Glucose oxidase in most solutions is more stable than in water. Glucose oxidase at 1.68 mg/ml is 40 times more stable in the presence of 3.0 M xylitol than in water. An enzyme concentration effect on its thermostability is also demonstrated. This effect varies with the polyol solution used, and depends on the polyol molecule size and isomerism.

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Authors and Affiliations

  1. Département de Génie Biochimique et Alimentaire, UA-CNRS-544, Institut National des Sciences Appliquées, Complexe Scientifique de Rangueil, 31077, Toulouse cedex, France

    Wei-Nong YE & Didier Combes

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  1. Wei-Nong YE
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  2. Didier Combes
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YE, WN., Combes, D. Effect of glucose oxidase concentration on its thermostability in the presence of polyols. Biotechnol Lett 13, 421–426 (1991). https://doi.org/10.1007/BF01030994

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