Research Papers abstract


Nature Biotechnology 4, 997 - 999 (1986)
doi:10.1038/nbt1186-997

Enzymatic Reactions in Liquid and Solid Paraffins: Application for Enzyme–Based Temperature Abuse Sensors

Carmen G. Boeriu1, Jonathan S. Dordick1 & Alexander M. Klibanov1


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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  1. 1Department of Applied Biological Sciences, Massachusetts Institute of Technology, Cambridge, MA 02139.