Determination ofβ -Glucosidase Activity and Source in Honey

doi:10.7506/spkx1002-6630-201019052

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (19): 241-244.doi: 10.7506/spkx1002-6630-201019052

• Bioengineering • Previous Articles Next Articles

Determination ofβ -Glucosidase Activity and Source in Honey

YI Song-qiang，ZHENG Huo-qing，ZHANG Cui-ping，WEI Wen-ting，HU Fu-liang*

College of Animal Sciences, Zhejiang University, Hangzhou 310029, China

Received:2009-11-24 Revised:2010-06-10 Online:2010-10-15 Published:2010-12-29
Contact: HU Fu-liang E-mail:flhu@zju.edu.cn

Abstract

Abstract:

The determination conditions of β-glucosidase activity in honey were investigated by using p-Nitrophany β-DGluopyranoside (pNPG) as substrate. The optimal reaction pH and temperature of β-glucosidase were 5.0 and 60 ℃, respectively. The enzymatic reaction curve at 37 ℃ and a substrate concentration of 30 mmol/L presented the best inearity. This enzyme may be added into honey during harvest and processing and its activity can be an indicator for the freshness of honey.

Key words: honey, β-glucosidase, enzyme activity, source

CLC Number:

S896.1

YI Song-qiang，ZHENG Huo-qing，ZHANG Cui-ping，WEI Wen-ting，HU Fu-liang*. Determination ofβ -Glucosidase Activity and Source in Honey[J]. FOOD SCIENCE, 2010, 31(19): 241-244 https://doi.org/10.7506/spkx1002-6630-201019052

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Determination ofβ -Glucosidase Activity and Source in Honey

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