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Stability and Stabilization of Enzyme Biosensors: The Key to Successful Application and Commercialization
Annual Review of Food Science and Technology ( IF 10.6 ) Pub Date : 2018-03-26 00:00:00 , DOI: 10.1146/annurev-food-030216-025713
José I. Reyes-De-Corcuera 1 , Hanna E. Olstad 1 , Rosalía García-Torres 2
Affiliation  

Fifty-five years have passed and more than 100,000 articles have been published since the first report of an electrochemical enzyme biosensor. However, very few biosensors have reached practical application and commercialization. The bulk of the research effort has been on increasing sensitivity and selectivity. In contrast, the number of publications dealing with stability or stabilization of enzyme biosensors is very small. Here, we critically review enzyme stabilization strategies as well as the progress that has been done in the past 20 years with respect to enzyme biosensor stabilization. Glucose oxidase, lactate oxidase, alcohol oxidase, and xanthine oxidase are the focus of this review because of their potential applications in food. The inconsistency in reporting biosensor stability was identified as a critical hurdle to research progress in this area. Fundamental questions that remain unanswered are outlined.

中文翻译:


酶生物传感器的稳定性和稳定性:成功应用和商业化的关键

自从首次提出电化学酶生物传感器以来,已经过去了55年,发表了100,000多篇文章。但是,很少有生物传感器达到实际应用和商业化。研究工作的大部分集中在提高灵敏度和选择性上。相反,涉及酶生物传感器的稳定性或稳定性的出版物数量很少。在这里,我们严格审查酶的稳定化策略以及过去20年中在酶生物传感器稳定方面取得的进展。葡萄糖氧化酶,乳酸氧化酶,醇氧化酶和黄嘌呤氧化酶是本综述的重点,因为它们在食品中的潜在应用。报告生物传感器稳定性方面的不一致被认为是该领域研究进展的关键障碍。概述了尚未解决的基本问题。

更新日期:2018-03-26
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