Diastase Enzyme activity and Hydroxymethylfurfural production during thermal processing of honey
The thermal treatment of honey is used to prevent honey crystallization which is one of the main problems that face beekeepers. In this study three samples of honey were heated at 40, 60, 80 and 100 °C, as a function of time in hours (h). Heating the samples at 40 °C did not show any significant...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Diyala
2023-12-01
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| Series: | مجلة ديالى للعلوم الزراعية |
| Subjects: | |
| Online Access: | https://journal.djas.uodiyala.edu.iq/index.php/dasj/article/view/7109 |
| Summary: | The thermal treatment of honey is used to prevent honey crystallization
which is one of the main problems that face beekeepers. In this study
three samples of honey were heated at 40, 60, 80 and 100 °C, as a
function of time in hours (h). Heating the samples at 40 °C did not show
any significant effect on hydroxymethylfurfural (HMF) production or
diastase enzyme activity up to 95 hours. Heating to higher temperatures
60, 80 and 100 °C resulted in a regular increase in HMF content and
drop-off in diastase activity as a function of time. The HMF content
reached 40 mg/kg after 80, 12.5 and 6 hours. For the three samples at 60,
80 and 100 °C respectively. Conversely, diastase enzyme activity
reached close to 8 IU after 96, 12.5 and 5 hours. For the following
temperatures 60, 80 and 100 °C respectively. The results showed that
heating temperatures up to 40 °C is safe for long-term storage, while
heating at 60 °C could be used but for a shorter treatment time. Results
showed that the must temperature does not exceed 60 °C for 5 hours or 80
°C for one hour to preserve the honey's quality. The reaction rate
constants and activation energy Ea of HMF formation in three samples
were found 83.07, 91.79 and 89.57 kJ.mol-1 respectively. Therefore,
honey can be preserved in this way, while at the same time the HMF
remains below the permissible values, and the enzymatic activity remains
at its highest level. |
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| ISSN: | 2073-9524 2310-8746 |