Stabilisation of Glucose Oxidase by Entrapment in a Cubic Liquid Crystalline Phase

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Abstract
The storage stability of glucose oxidase when entrapped in a cubic phase as compared to an aqueous solution was investigated at three different temperatures. The cubic phase was formed by an ethoxylated fatty alcohol (C16–18(OCH2CH2)80OH) and water in the range of 40 to 80% w/w water. Samples were stored for two months and the stability of glucose oxidase was found to be good in both the cubic phase and in solution at 8 and 25d`C. At 40d`C, glucose oxidase entrapped in the cubic phase was more stable than in solution, and after 54 days glucose oxidase in the cubic phase had about 50% of its original activity compared to 15% for the stored solution. The features of the system with glucose oxidase entrapped in the cubic phase were used in a simple glucose monitor.