Abstract
The influence of different additives (polyhydric alcohols, polyethylene glycol, and salts) on the thermostability of glucose oxidase at 60°C has been studied in aqueous medium. The results obtained show a stabilizing effect in the presence of polyhydric alcohols (ethylene glycol, glycerol, erythritol, xylitol, and sorbitol) and for most of the polyethylene glycol used. The influence of the monovalent ions on glucose oxidase thermostability can be correlated to the lyotropic series of Hofmeister. The thermal denaturation of glucose oxidase has been performed in a 97% deuterium water medium. In this medium, the enzyme was more stable and its half-life 2.6-fold higher than in normal water.
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