Honey Diastase Research Articles

Role of honey diastase on textural, thermal, microstructural, chemical, and sensory properties of different dodols

The present study explores the role of honey diastase as a texture-modifier in starchy food system using high diastase honey bee honey (HBH) and low diastase kelulut bee honey (KBH). Three types of dodol, namely condol (conventional dodol), keludol (dodol incorporated with KBH), and honeydol (dodol incorporated with HBH) were prepared and assessed for textural, structural breakdown, and mechanical parameters after a 7-day ageing period. Honeydol had a weakened network structure as reflected by the significantly lower (p < 0.05) hardness, adhesiveness, springiness, cohesiveness, gumminess, work 1st, winf, w1, and Fmax than those of keludol and condol. Structural breakdown of honeydol required the least work, as substantiated by a higher risk of structural collapse with the significantly largest (p < 0.05) pore diameter. However, honeydol retained its chewability through its fast structure recovery rate as evidenced by the significant higher (p < 0.05) n1 and k1 values. In addition, anti-staling effect of diastase was apparent in honeydol as exhibited by the significantly lower (p < 0.05) ΔH and low absorbance intensity in 800−1200 cm−1 (saccharide) and 3000–3600 cm−1 (water) regions, that depict a less extent of starch retrogradation. In conclusion, the use of HBH with diastase could impart changes in texture of high starch product such as dodol.

Floral origin modulates the content of a lipid marker in Apis mellifera honey

The compound DAGE (DiAcyl Glyceryl Ether, 1-stearyl-2,3-dioleoyl glycerol), present in Apis mellifera honey, is a lipidic entomological marker secreted by the salivary glands of worker bees. Its content was determined by NMR, analyzing the organic extracts of a number of Italian honeys of different floral typology. We have found that the DAGE content is related to the botanical origin of honey. This dependence on floral typology was further confirmed by a linear correlation (R2 > 0.83) observed between the content of DAGE and the enzymatic activity of invertase and diastase in honey. Also these enzymes originate from bee salivary secretions and their concentrations in honey are known to depend on the floral source. DAGE content appears to be a sensitive parameter to some forms of honey manipulations, as indicated by the results of artificial bee-feeding experiments. This suggests its possible use as indicator of honey authenticity.

Polymer film as starch azure container for the easy diastase activity determination in honey

A new original application for a polyacrylic film based on the monomers 2-(dimethylamino)ethyl methacrylate (NNDA), 2-hydroxyethyl acrylate (2HEA) and methylmethacrylate (MMA) as a starch azure container has been set up for a simple determination of honey diastase activity. The proposed method is based on the correlation of reducing sugars generated during the enzymatic process with the Schade reference assay. The polyacrylic film is charged with starch azure acting as a container for this substance; thus, the starch does not interfere in the measurement of reducing sugars, so that the diastase activity is easily calculated. The method has been contrasted with Schade method, showing good correlation and differences under 0.4% between methods in some honey samples. The polyacrylic film has great potential for the routine honey diastase activity assessment in small laboratories, dramatically reducing analysis time and cost.

Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels.

Hardening issue in starch-based products that arises during storage, is ascribed to the long-term starch retrogradation which involves the recrystallisation of amylopectin. Present study aimed to delay storage hardening with the addition of high diastase honey bee honey (HBH) and low diastase kelulut bee honey (KBH) into glutinous rice flour (GRF) gels. As compared to KBH, retardation of texture deterioration by HBH was more prominent as evidenced by the significantly (p < .05) lowest hardness and rate of hardening of GRF gel added with HBH (honeygel) throughout the 7-day storage. Heated honey and sugar solution did not reduce gel hardness that gel weakening was associated to the naturally occurring diastase in raw honey. Hence, only conventional GRF gel (congel), GRF gel added with KBH (kelugel) and honeygel were assessed for intrinsic viscosity, thermal, microstructural and chemical properties. The results were substantiated by the significantly (p < .05) lowest intrinsic viscosity (62.93 mL/g) and thermal enthalpy (333.7 J/g) of honeygel. A weak gel network structure was illustrated in honeygel with the significantly (p < .05) highest pore diameter (125.27 μm). In conclusion, the GRF gel has successfully demonstrated the potential of honey diastase in inhibiting the long-term retrogradation which could solve the industrial real problem.

Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels.

Present study compared the rheological properties of glutinous rice flour (GRF) gel (33.3%, w/v) added with raw bee honey (RBH) or stingless bee honey (SBH) with/without heating treatment. RBH (diatase activity: 12.14 Schade) and SBH (1.53 Schade) significantly reduced the network of GRF gel by lowering the gel viscosity, with RBH having the highest rate of viscosity decrease (- 2.74 × 10-5Pa). As the addition of heated-SBH or heated-RBH did not reduce gel viscosity, it was hypothesised that active diastase played a major role to weaken gel network. This was further supported by the significant and the lowest storage modulus (G') value of RBH-GRF gel (5.99 ± 0.02Pa), as compared to SBH-GRF (6.27 ± 0.04Pa) and control (6.33 ± 0.04Pa). A detail of rheological behaviour of the gels was further explained using power law. Overall, this GRF gel model has successfully demonstrated the potential of honey diastase in weakening network of starch-based food.

A Preliminary Cost Effective Qualitative Assay for Diastase Analysis in Honey

Quality characteristics of honey can be evaluated in terms of some of its biochemical characteristics which are quite unique to honey and not easy to be adulterated. One such important quality index is its diastase enzyme activity. Primary source of diastase in honey is considered to be secretions from the salivary and hypopharyngeal glands of foraging bees. For ease of evaluation, a simple and cost effective “In-vitro Starch Hydrolysis Plate Assay (ISHPA)” is proposed here that has been compared with the existing standard Schade method (Diastase number) and displayed a good correlation (R2=0.93). The proposed method is quite simple, qualitative, cost effective and suitable for routine analysis of diastase activity in different honey samples.

Assessment of the Antimicrobial Effect of Honey, Treated By Heat and Ultraviolet Radiation

Honey bees are the main product being widely used by humans as food and as medicine. Honey is widely usedin food, being highly appreciated in the traditional medicine. It also has important applications in natural feedingand pre-post-operative treatments in pediatric, dermatology and gastrology. In this paper we aimed to test theantibacterial effect of some types of honey treated by heat and ultraviolet radiation (UV).For the experiment we used four types of honey (polyo€loral, lime, acacia and suno€lower) harvested from Salajcounty. The antibacterial effect was tested on 11 strains of Staphylococcus spp., one stain of Staphylococcus aureusATCC 6538P, Bacillus cereus strain ATCC 14579, Escherichia coli ATCC 10536 one, and a Pseudomonas aeruginosaATCC 27853. After the heat treatment, test method was represented by the diffusion of the samples according tothe CLSI (2011), adapted to the product. The antimicrobial effect of honey treated with UV was achieved by mixinghoney and maintenance of microbial strains to UV for 1 hour and then determining the number of live bacteriaexpressed in colony forming units (CFU). For both test and control, samples were used without heat treatmentor by UV and the results compared to the control. Tests to identify chemical compounds that degrade after thesetreatments were also performed.After the examination of the results, it was observed that at 70 and 1000C honey treatment reduced theantimicrobial effect of honey with about half on most microbial strains. It was also found that temperatures of70 and 1000C affect differently depending on the type of honey and tested strain. Temperature of 37 and 500Cdoes not diminish the antibacterial effect of honey. The chemical analyzes revealed an increase of HMF’s highheat treatment. UV-decreased the amount of HMF in honey diastase index decreasing after heat treatment andincreasing following treatment with ultraviolet (UV) radiation, while the carbohydrates in honey have undergonesignio€icant changes after heat and ultraviolet treatment.The experiment offers some interesting new data on theeffect of two types of treatments in order to obtain honey types with standardized parameters.

The Influence of Thermal Treatment and Spray Drying on the Physicochemical Properties of Polish Honeys

The effect of heat treatment (50, 70 and 90C) and spray drying, with the addition of Arabic gum (inlet air temperature: 180C; outlet air temperature: 70C), on the diastase activity and hydroxymethylfurfural (HMF) content in multifloral honey (MFH) and rape honey (RH) was investigated. The physical properties of the powders were studied, including particle shape and size distribution, water content, bulk loose and tapped density, and hygroscopicity. During heat treatment, diastase activity was a more sensitive parameter than HMF content: its values decreased below admissible level (8 DN Schade units) for samples treated at 70 and 90C, while HMF increase exceeded admissible upper limit (40 mg/kg). Powders were characterized by low water content and good or medium flowability. Diastase activity in the powders remained at the same level as in fresh honeys, while HMF content increased by 1.8 (MFH) and 26.1 times (RH), exceeding maximum admissible value in the case of RH. Practical Applications Hydroxymethylfurfural (HMF) content and diastase activity are two major parameters used as honey quality indicators. This work shows the effect of heat treatment on the values of these two parameters in two types of honey. The results indicate that honey diastase activity decreases with temperature increase, while HMF increases, in the 50–90C range, and this behavior is different in multifloral honey than in rape honey, directly influencing honey processing and handling. Moreover, the paper deals with a difficult problem: honey production in a powder form, showing that it is possible to obtain powdered honey of good physical properties by spray drying with the addition of Arabic gum as a carrier material. The results show also that diastatic activity during spray drying was preserved, which is important for the final quality of the product.

Direct potentiometric determination of diastase activity in honey

A novel method for the determination of diastase activity is reported. The method is based on a direct potentiometric measurement of triiodide ion that is released when a starch–triiodide complex is hydrolysed by honey diastase. The increase of free triiodide ion concentration in a sample is found to be directly proportional to the diastase activity of the sample.A response mechanism of the platinum redox electrode is proposed, allowing a calculation of the diastase activity factor (F). The sensor and analyte parameters, including F, were obtained by least squares fitting of potentiometric data using the optimisation function of the Solver add-in of Microsoft Excel. The values of F obtained by the new direct potentiometric method were compared with those obtained using the standard Phadebas method (DN values), and the two values were found to agree within experimental error. Finally, the diastase activity of nine varieties of honey was determined using the novel method developed here.

A rapid method for the determination of honey diastase activity

A new rapid method for the determination of honey diastase activity using direct potentiometric principles has been proposed. A platinum redox sensor has been used to quantify the amount of free triiodide released from a starch triiodide complex after starch hydrolysis by honey diastase. The method was tested on honey samples with varying diastase activities. The first 5min of data for each sample were used for linear regression analysis in order to calculate diastase activity. The new method was compared with classical Schade and commercial Phadebas procedures. The results showed good correlations with both methods and offered a simple method for unit conversion to DN units for diastase activity, making the method suitable for routine analysis.

Honey diastase activity modified by heating

Diastase activity is a honey quality parameter used to determine if honey has been extensively heated during processing. Honey heating effect on the diastase activity was studied in two steps. Heating was carried out in the transient heating step, with final temperatures between 60 and 100 °C and 14 s elapsed time, and in the isothermal heating step, in which temperature was held between 60 and 100 °C at heating times between 120 to 1200 s. Six honey samples with initial diastase activity between 25.8 and 11.2 Schade units were tested. During the transient heating, it was observed a decrease in the diastase activity related to an increase in temperature in all assays. The activity becomes zero at 100 °C for both transient and isothermal heating. During isothermal heating, all samples showed a decrease of the diastase activity at short heating times. However, an activity recovery occurs in medium temperature treatments at longer times. The initial activity value, corresponding to the control sample, was not achieved in any case. This changing behaviour makes diastase activity an uncertain parameter to determine if honey has been submitted to heating.

Diastase in Honey: The Schade Method

Abstract Limited collaborative study of the Schade method for determination of diastase in honey indicates need for further examination of the procedure. Because diastase determination is used in quality control of export honey, the 1963 collaborative samples were analyzed by the Institut fur Honigforschung, Bremen, Germany, by their version of the Schade method. Slightly lower values were obtained.

Studies on Honey Inhibine. 3. Effect of Heat

SUMMARYThe effect of heating honey upon its peroxide accumulation value (inhibine) has been examined. Wide variation in sensitivity to heat was noted among 29 samples, which reduces the utility of the inhibine value as a measure of the heat exposure of honey. Between 55 and 70°C., the half-life of the peroxide accumulation system is a logarithmic function of temperature, with a slope approximately that for honey diastase and invertase. In the samples examined, inhibine shows a sensitivity to heat as great as, or greater than, these two enzymes.

Composition of Honey. VI. The Effect of Storage on Carbohydrates, Acidity and Diastase Content

SUMMARYQuantitative examinations have been made of the changes that occur in honey while stored at room temperature. Though honey is a relatively stable commodity, it has been found to change in composition and biochemical activity even when stored at 26±3° C. During two years of such storage about 9% of the monosaccharides are converted per year into more complex disaccharides and higher sugars. The ratio of fructose to glucose increases markedly as the free glucose content declines more rapidly than the free fructose content. All samples examined showed such changes. Significant increases were noted in acidity during storage, but some samples showed no change. Evidence for the enzymic nature of the change is given. Diastase values of unheated honey decline in storage at room temperature (23–28° C), with diastase showing a half‐life of 17 months under these conditions of storage. Cool or cold storage and expeditious handling are recommended for preservation of diastase in honey for export to Europe.

Diastase in Honey

Germany, with whom the United States has enjoyed a large export trade in honey, has recently condemned honeys low in diastase as overheated to be sold as low price cooking honey. Investigations have shown that many comb honeys are naturally low in diastase and that heating injures the diastase present.

Preliminary Report on the Investigations of the Source of Diastase in Honey

American honeys have been condemned as overheated on the European market because they were lacking in diastatic activity. Certain comb honeys that could not have been heated are found to be too low in diastase to pass the official German test. There is a perfect correlation between the amount of pollen in the honey and its diastatic activity but experiments thus far have failed to produce as high diastatic values with artificial pollen cultures as with normal honeys. Field evidence is introduced to show why certain honeys are low in pollen and diastase. Suggestion is made that the pollen count be used as an adjunct to the official diastase test.