“…Reports have described the low hydrolytic stability ,, of MOFs, but these aspects are generally not considered in detail when examining enzyme immobilization. ,− The stability of MOFs in water is determined by the strength of the metal-linker coordination bonds and the level of saturation of metal sites, resulting in different MOFs displaying varying hydrolytic stability. Additionally, the composition of buffers commonly used in enzymatic reactions needs to be considered as the buffer can affect the MOF’s structural integrity, in particular, by disturbing the coordination bonds. ,, Breakdown of the MOF structure in buffered solutions ,, is a key challenge facing the use of MOFs for the immobilization of enzymes, as buffers are required for enzymatic activity. As an example, UiO-66 was found to rapidly degrade in both N -ethylmorpholine and phosphate buffers, while 4-(2-hydroxyethyl)-1-piperazineethanesulfonic acid (HEPES) was found to be the most benign buffer, and low concentrations of 2-amino-2-hydroxymethyl-propane-1,3-diol (Tris) were tolerable .…”