Changes in α-amylase activity in honey during the freeze-drying process
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2020
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Abstrakt
Honey is a natural product, which is appreciated for its sweetness, high nutritional
value and health benefits all over the world. Despite all benefits, the usage of honey in food
industry is limited due to its high viscosity. The use of dried honey could be an alternative to
liquid honey, and would allow to use it as an additive in a range of many different food products
such as sauces, beverages, yogurts etc. There are many parameters, which are used to determinate
the quality of honey. α-amylase (diastase) activity is one of the most important criteria to
determine the quality and freshness of honey. The aim of the present study was to investigate and
compare α-amylase activity in liquid honey samples and freeze-dried honey samples. Overall, 18
honey samples were dehydrated using a freeze-drying method. Freeze-drying of the samples was
carried out at – 50.6 °C and the pressure was 0.036 mbar for 72 hours. α-amylase activity in the
honey samples was tested using Amylazyme test tablets. The obtained results showed variability
in α-amylase activity after the freeze-drying process. As hydroxymethylfurfural (HMF) is another
important quality parameter of honey, the content of HMF was determined in the samples by high
performance liquid chromatography. In some samples the concentration of HMF after freezedrying increased and was higher than it is allowed according to the International Honey
Commission (for example, 55.75 mg kg-1
).
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α-amylase activity, freeze-drying, honey, HMF, articles