Enzyme stabilization: recent experimental progress

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Horseradish peroxidase: a modern view of a classic enzyme. (2004, neutral): “Improvements to desirable qualities of the enzyme such as its relatively good stability in aqueous and nonaqueous solvent systems are actively sought as an outcome of chemical modification, site-directed mutagenesis and directed evolution studies (Ó’Fágáin, 2003).”
Immobilized Enzymes in Biosensor Applications (2019, background): “, Lys or Asp and Glu) on enzyme may change the overall properties of the enzyme surface [160], which may greatly alter its properties.”
Improvement of enzyme activity, stability and selectivity via immobilization techniques (2007, neutral): “[146] Ó’Fágáin C.”
Electrochemical Biosensors - Sensor Principles and Architectures (2008, background): “Deactivation, inhibition or unfolding upon adsorption and chemical or thermal inactivation are common if no special precautions are applied [210, 211].”
Activities, stabilities, and reaction kinetics of three free and chitosan–clay composite immobilized enzymes (2005, background): “It is known that enzyme inactivation can be reduced and its economic value is increased by immobilization [6,7].”