Abstract
Forty-five different honeys obtained from the Western Canadian region were examined for α-glucosidase and diastase activity. Fresh honeys varied from 11.3 to 27.5 sucrose converted/100g honey/h (mean, 18.6±4.4) for α-glucosidase activity and 9.6 to 20.7g starch hydrolysed/100g honey/h (mean, 14.3±3.4) for diastase activity. Stored raw and processed honeys had dramatically reduced α-glucosidase activity, but only moderately reduced diastase activity. The best measure for honey freshness seemed to be the ratio of α-glucosidase activity to diastase activity, which varied between 1.18 and 1.57 (mean, 1.31±0.13) for fresh honeys, while older honeys had significantly lower values.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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