Study on Quality Changes of Royal Jelly during Storage at Room Temperature

Abstract

Abstract: This experiment studied the quality of royal jelly (RJ) stored for up to 5 months at room temperature. It was found by SDS-PAGE that two major fractions of RJ were 85.2 kD (glucose oxidase) and 60.7 kD (MRJP-4), and they were degraded more obviously than 57 kD protein. 85.2 kD (glucose oxidase) and 60.7 kD (MR JP-4) could be regarded as a marker for freshness of RJ. The browning degree of RJ increased with prolong of storage time, and the browning of RJ was concerned with glycosylation of protein. The quality deterioration of RJ was due to the Maillard reaction during storage.

Key words: royal jelly, freshness, browning

ZHANG Hong-Cheng, SUN Li-Ping, DONG Jie, TANG Feng-Pei, ZHANG Zhi-Wu, XU Xiang. Study on Quality Changes of Royal Jelly during Storage at Room Temperature[J]. FOOD SCIENCE, 2007, 28(11): 159-161.

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Study on Quality Changes of Royal Jelly during Storage at Room Temperature

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