Characterization of honey amylase |
| |
Authors: | Babacan Sibel Rand Arthur G |
| |
Affiliation: | Authors are with Food Science Research Center, Univ. of Rhode Island, 530 Liberty Lane, West Kingston, RI 02892, U.S.A. Direct inquiries to author Rand (E-mail: ). |
| |
Abstract: | ABSTRACT: The major α-amylase in honey was characterized. The optimum pH range and temperature were determined for the enzyme as 4.6 to 5.3 and 55 °C, respectively. The enzyme was stable at pH values from 7 to 8. The half-lives of the purified enzyme at different temperatures were determined. The activation energy for heat inactivation of honey amylase was 114.6 kJ/mol. The enzyme exhibited Michaelis–Menten kinetics with soluble starch and gave K M and V max values of 0.72 mg/mL and 0.018 units/mL, respectively. The enzyme was inhibited by CuCl (34.3%), MgCl2 (22.4%), and HgCl2 (13.4%), while CaCl2, MnCl2, and ZnSO4 did not have any effect. Starch had a protective effect on thermal stability of honey amylase. Therefore, it might be critical to process or control the amylase in honey before incorporation into starch-containing foods to aid in the preservation of starch functionality. One step could involve heat treating honey with other ingredients, especially those that dilute and acidify the honey environment. |
| |
Keywords: | amylase characterization diastase honey |
本文献已被 PubMed 等数据库收录! |
|