Characterization of Honey Amylase

Babacan, Sibel; Rand, Arthur G.

doi:10.1111/j.1750-3841.2006.00215.x

Cited by 33 publications

(15 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The latter may occur due to the formation of acid and as a result cause fermentation. Babacan & Rand (2007) reported that amylase enzyme conserved 80% of its activity at 55 °C and its maximum activity was observed at 38–40 °C.…”

Section: Resultsmentioning

confidence: 99%

Some physico‐chemical characteristics of honeys produced from sunflower plant (Helianthus annuus L.)

Yardibi¹,

Gümüş

2010

Int J of Food Sci Tech

View full text Add to dashboard Cite

This study was conducted to determine the physico-chemical characteristics of honeys (n = 52 samples) produced from sunflower in Trakya region of Turkey. We have evaluated the conformity of the honeys in accordance with the criteria specified by the Turkish Honey Standard (TS 3036), Turkish Food Codex and European Union Commission. According to the results of our analysis, the average values determined were in Tekirdag (n = 10 samples), Malkara (n = 22 samples), Hayrabolu (n = 13 samples) and Muratlı (n = 7samples) respectively: 6.67%, 6. 06, 8.43, 7.89 for hydroxymethyl furfural (HMF); 15.02, 23.98, 18.61, 17.61 (Goethe unit) for diastase activity; 2.01%, 2.39, 2.36, 1.69 for saccharose; 75.26, 73.78, 75.50, 76.80 for invert sugar (%); 23.38, 34.92, 31.70, 26.38 for meq kg )1 for acidity; 0.16, 0.25, 0.31, 0.13 for ash value (%); 18.13, 18.21, 17.52, 18.21 for water content (%).

show abstract

Section: Resultsmentioning

confidence: 99%

Some physico‐chemical characteristics of honeys produced from sunflower plant (Helianthus annuus L.)

Yardibi¹,

Gümüş

2010

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…These studies did not assess amylase activity or investigate the conditions needed to inactivate amylase in starch suspensions. Honey amylase was found to cause viscosity loss in a waxy maize suspension at 40℃ (Babacan et al, 2002;Babacan and Rand, 2007). They reported that the amylase could be inactivated by heating the honey to 83℃.…”

Section: Results and Discussion α-Amylase Activity At High Temperaturesmentioning

confidence: 99%

Effect of Starch on the Inactivation of Amylase in Starch-Containing Foods

Koyama

Shono

Taguchi

et al. 2013

FSTR

View full text Add to dashboard Cite

The quality of starch-containing foods is significantly impaired by contamination with small amounts of α-amylase, which hydrolyzes the starch and causes viscosity loss. We examined the effect of different temperatures and times on inactivation of α-amylase in starch-containing foods. Model foods containing a known amount of human salivary α-amylase (HSA) were incubated at temperatures from 60 to 80℃ for 30 min. In the case of a 3% starch suspension incubated at 70℃, it took 10 min before the viscosity loss ceased, by which time the viscosity was halved. In 0.1 − 3% starch suspensions at pH 5.5, the inactivation of HSA could be described by a first order kinetic model. The presence of starch decreased the inactivation rate constant by decreasing the Arrhenius frequency factor. To prevent viscosity loss by α-amylase contamination in starch-containing foods, the inactivation time and temperature should be increased with increasing concentration of starch.Keywords: α-amylase, inactivation, thermostability, starch-containing food, viscosity *To whom correspondence should be addressed. E-mail: k-koyama@housefoods.co.jp IntroductionEffective use of starch in the food industry requires a thorough understanding of the enzymatic properties of amylase and the degradation behavior of starch. The increase in viscosity of starch-containing foods is largely due to the gelatinization of starch during heating. Viscosity is an important quality factor for thickened foods, such as soups, stews and curries that contain 5% or less starch. If a trace amount of amylase contaminates starch-containing foods, it can hydrolyze the starch and cause viscosity loss. Possible sources of amylase contamination include honey, spices, grains, fermented food, human saliva left on a tasting spoon and enzyme-containing dishwashing detergent.To prevent viscosity loss by non-thermophilic amylase contamination, starch-containing foods need to be heated to inactivate the amylase. However, using more heat than is necessary will reduce the freshness of the food. Food manufacturers have empirically found that heating at approx. 80℃ results in amylase inactivation.The thermostability of amylase increases in the pres-

show abstract

“…The pH value of honey is around 3.9 and water activity (WA) of honey ranges between 0.56 to 0.62 (Hassapidou et al, 2006;Babacan S and Rand AG., 2007). Since honey has high level of fructose it was utilized as a natural sweetener from ancient period and it has 25% more sweetness than tablet sugar (Babacan and Rand, 2007;Pataca et al, 2007). Honey was known to possess various pharmacological properties viz anti-inflammatory, anti-bacterial, antioxidant etc.…”

Section: Introductionmentioning

confidence: 99%

Association of quality of life with severity, nutrition and medication adherence in heart failure

Naliganti¹,

Akkinepally²,

Valupadas³

2019

Asian J Pharm Pharmacol

View full text Add to dashboard Cite

Objective: To evaluate honey samples with respect to their physicochemical properties and anti-inflammatory activity. Materials and Methods: Different samples of honey namely Saffron honey, Chambal honey, Ajwain honey and Tulsi honey were evaluated for Ash content, pH, Moisture content and anti-inflammatory activity. Results and discussion: Anti-inflammatory activity of honey samples with different concentrations (30, 40, 50, 60 mg/ml) were compared using HRBC membrane stabilization method. Honey samples namely Tulsi honey, Saffron honey, Ajwain honey and Chambal honey showed maximum protection of 94.12%, 85.28%, 79.36% and 74.35% respectively at 60 mg/ml concentration. The results revealed that as with increase in concentrations of honey, membrane stabilizing activity also increases significantly. Tulsi honey gave highest ash content of 0.54±0.25 gm/100gm. Maximum pH of 4.8±0.36 was shown by chambal honey while highest acidity was seen in tulsi honey (3.8±0.43). This study Conclusion: demonstrated that honey samples possess significant anti-inflammatory activity. Thus it can be concluded that, physicochemical properties, anti-inflammatory activity and quality of honey varied depending on the botanical origins, storage conditions and handling.

show abstract

Characterization of Honey Amylase

Cited by 33 publications

References 25 publications

Some physico‐chemical characteristics of honeys produced from sunflower plant (Helianthus annuus L.)

Some physico‐chemical characteristics of honeys produced from sunflower plant (Helianthus annuus L.)

Effect of Starch on the Inactivation of Amylase in Starch-Containing Foods

Association of quality of life with severity, nutrition and medication adherence in heart failure

Contact Info

Product

Resources

About