Babacan Sibel, Rand Arthur G
Food Science Research Center, Univ. of Rhode Island, 530 Liberty Lane, West Kingston, RI 02892, USA.
J Food Sci. 2007 Jan;72(1):C050-5. doi: 10.1111/j.1750-3841.2006.00215.x.
The major alpha-amylase in honey was characterized. The optimum pH range and temperature were determined for the enzyme as 4.6 to 5.3 and 55 degrees C, respectively. The enzyme was stable at pH values from 7 to 8. The half-lives of the purified enzyme at different temperatures were determined. The activation energy for heat inactivation of honey amylase was 114.6 kJ/mol. The enzyme exhibited Michaelis-Menten kinetics with soluble starch and gave KM and Vmax values of 0.72 mg/mL and 0.018 units/mL, respectively. The enzyme was inhibited by CuCl (34.3%), MgCl2 (22.4%), and HgCl2 (13.4%), while CaCl2, MnCl2, and ZnSO4 did not have any effect. Starch had a protective effect on thermal stability of honey amylase. Therefore, it might be critical to process or control the amylase in honey before incorporation into starch-containing foods to aid in the preservation of starch functionality. One step could involve heat treating honey with other ingredients, especially those that dilute and acidify the honey environment.
对蜂蜜中的主要α-淀粉酶进行了表征。确定该酶的最佳pH范围为4.6至5.3，最佳温度为55℃。该酶在pH值7至8时稳定。测定了纯化酶在不同温度下的半衰期。蜂蜜淀粉酶热失活的活化能为114.6 kJ/mol。该酶对可溶性淀粉表现出米氏动力学，其KM和Vmax值分别为0.72 mg/mL和0.018单位/mL。该酶受到CuCl（34.3%）、MgCl2（22.4%）和HgCl2（13.4%）的抑制，而CaCl2、MnCl2和ZnSO4没有任何影响。淀粉对蜂蜜淀粉酶的热稳定性有保护作用。因此，在将蜂蜜添加到含淀粉食品中以帮助保持淀粉功能之前，对蜂蜜中的淀粉酶进行加工或控制可能至关重要。一个步骤可能包括将蜂蜜与其他成分进行热处理，尤其是那些能稀释和酸化蜂蜜环境的成分。
