Use of Enzyme Electrodes at a Low Temperature and its Effect on Stability
- 1 February 1993
- journal article
- biosensors
- Published by Taylor & Francis in Analytical Letters
- Vol. 26 (2) , 209-221
- https://doi.org/10.1080/00032719308017379
Abstract
The long-time stability of enzyme electrodes consisting of immobilized enzyme and an oxygen probe was examined at 30°C and 15∼20°C (the sensitivity was 60% of that found at 30°C). The lactate (based on oxidase from Pediococcus sp.) and the alcohol (based on oxidase from Pichia pastoris) electrodes were stable for more than 14 days at 15∼16°C, but for 2∼3 days at 30°C. As to the pyruvate and the hypoxanthine electrodes, the rapid loss of the stability was prevented by reducing the operational temperature from 30°C to 18∼20°C.Keywords
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