Abstract
Enzymatic reactions are orders of magnitude faster in liquid paraffins than in solid ones. For example, horseradish peroxidase oxidizes p–anisidine in liquid hexadecane or pentadecane several million fold faster than in the solid hydrocarbons. This effect can be used to design a simple enzymatic sensor for temperature abuse of foods, pharmaceuticals and other thermolabile products.
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Boeriu, C., Dordick, J. & Klibanov, A. Enzymatic Reactions in Liquid and Solid Paraffins: Application for Enzyme–Based Temperature Abuse Sensors. Nat Biotechnol 4, 997–999 (1986). https://doi.org/10.1038/nbt1186-997
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DOI: https://doi.org/10.1038/nbt1186-997
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