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Thermal stability of glucose oxidase and its admixtures with synthetic polymers
Author(s) -
O'malley James J.,
Ulmer Robert W.
Publication year - 1973
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260150509
Subject(s) - vinyl alcohol , glucose oxidase , polymer , vinyl acetate , thermal stability , chemistry , copolymer , polymer chemistry , heat stability , enzyme , chemical engineering , materials science , organic chemistry , engineering , composite material
The thermal stability of glucose oxidase in solution was studied as a function of time and temperature between 37–60°C. As expected, the rate of thermal inactivation increased with temperature and at 60°C more than 80% of the enzyme's activity was lost after 0.5 hr incubation. Similar stability measurements on enzyme solutions containing water soluble synthetic polymers showed that several of the polymers significantly enhanced the thermal stability of glucose oxidase. Copolymers of vinyl acetate with either vinyl pyrrolidone or vinyl alcohol were found to be particularly effective. The molecular weight of the added polymers was found to be unimportant in the stabilization process but both polymer concentration and compositions were shown to be critical parameters.