engleski

Protein content and enzyme activity of selected honey types

The content of proteins, including enzymes, in honey is relatively low and has a small nutritive significance. However, they are very important parameters for evaluation of the honey quality. The aim of this work was to determine protein and proline content, as well as enzyme activity of chestnut, sage, black locust and honeydew honey. After melissopalynological analysis was performed, following physico-chemical parameters were determined: water content, electrical conductivity, hydroxymethylfurfural (HMF) content, carbohydrate content, protein and proline content, diastase, invertase, glucose-oxidase and acid phosphatase activity. The correlation between analysed enzyme activity, protein and proline content was studied. Generally, darker honey types had higher protein content and enzyme activity than lighter honey types with exception of acid phosphatase activity where black locust honey had higher activity than chestnut and sage honeys. Medium to very high statistically significant correlation was determined between protein content, proline content and analysed enzyme activities, with exception of acid phosphatase activity. Similarly, high statistically significant correlations were obtained between glucose-oxidase, diastase and invertase activities.

honey; protein content; enzyme activity

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