Abstract
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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