Abstract
The achievements in the area of enzyme stabilization based on electrolytes, polyelectrolytes and polyols is reviewed, in the context of biosensor applications. Both the storage and operational stabilities of the biosensors can be improved using these stabilizers. The deactivation of the enzymes used for the development of biosensors from thermal shock, proteolytic degradation, and non-specific metal-catalyzed oxidation can be drastically reduced with the use of one or more of these stabilizers. It is attempted to deconvolute the effect of these additives on (a) the storage stability or shelf life, and (b) the operational stabilities of the biosensors. Even though there are a large number of techniques and reports dealing with enzyme stabilization, their application to biosensor technology is still very limited. It is thus concluded that the use of the existing enzyme stabilization techniques will have a drastic effect on the storage and operational stabilities of biosensors in the near future.
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