Open Accessα-amylase activity in freeze-dried and spray-dried honey
Author(s) -
Anete Ķeķe,
Ingmārs Cinkmanis
Publication year - 2020
Publication title -
research for rural development/research for rural development (online)
Language(s) - English
Resource type - Conference proceedings
SCImago Journal Rank - 0.212
H-Index - 9
eISSN - 2255-923X
pISSN - 1691-4031
DOI - 10.22616/rrd.26.2020.017
Subject(s) - amylase , hydroxymethylfurfural , food science , spray drying , sugar , fermentation , chemistry , supersaturation , freeze drying , sucrose , water activity , chromatography , enzyme , furfural , water content , biochemistry , organic chemistry , catalysis , geotechnical engineering , engineering
Honey is a naturally supersaturated sugar solution, which tends to crystallize. The crystallization of honey can lead to unwanted fermentation that can have a negative impact to honey quality. The production of honey powder could be an alternative method to prevent honey from fermentation. Honey powder could be used as alternative substitute to liquid honey that would allow to use this product more widely in the food industry. α-amylase activity is one of the most important parameters to evaluate the quality of honey. The aim of this study was to investigate the effect of freeze-drying and spray-drying on honey α-amylase activity. Detection of α-amylase activity was carried out by spectrophotometric method. High-performance liquid chromatography was used to determine the content of hydroxymethylfurfural in the powders. The obtained results showed that both drying methods had a negative impact to the enzyme activity in the samples. The lowest activity of α-amylase (8.3 DN) was measured in the spray-dried honey powder. Concentration of hydroxymethylfurfural (HMF) in the powders did not exceed required concentration 40 mg kg-1.