Investigation of Variations of Invertase and Glucose Oxidase Degrees against Heating and Timing Options in Raw Honeys
Invertase and glucose oxidase are secreted by the hypopharyngeal glands of honeybees for the hydrolysis of sucrose and the preservation from microbial effects, respectively. It is also prominent to understand how the levels of invertase and glucose oxidase of raw honey samples are being influenced b...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2020/5398062 |
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| author | Huseyin Sahin Sevgi Kolayli Mehmet Beykaya |
| author_facet | Huseyin Sahin Sevgi Kolayli Mehmet Beykaya |
| author_sort | Huseyin Sahin |
| collection | DOAJ |
| description | Invertase and glucose oxidase are secreted by the hypopharyngeal glands of honeybees for the hydrolysis of sucrose and the preservation from microbial effects, respectively. It is also prominent to understand how the levels of invertase and glucose oxidase of raw honey samples are being influenced by different conditions because the behavior of these specific enzymes in raw honeys could be a marker for the quality parameters. On the basis of this expectation, three raw honey samples tagged as blossom, pine, and oak were investigated. To reach the desired aim, extraction conditions were diversified by the range of different periods as 0, 1, 3, and 6 h and of different temperatures as 24, 45, and 65°C. The optimal heating condition and the period of extraction for invertase activity of all honey types were 24°C and 1 h because data of this condition were 147.960–178.266 enzyme unit per kilogram (U/kg) and 20.179–24.313 invertase number (IN). Although the variety of glucose oxidase activity was not evaluated as a worthwhile indicator of quality for raw honey due to its abnormal activity behavior, the change of invertase activity should be considered as a quality parameter due to showing the gradual decreasing level from initially a quite high one. |
| format | Article |
| id | doaj-art-191f34b639ec4c8bbebfbd483dd3b897 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-191f34b639ec4c8bbebfbd483dd3b8972025-02-03T06:06:44ZengWileyJournal of Chemistry2090-90632090-90712020-01-01202010.1155/2020/53980625398062Investigation of Variations of Invertase and Glucose Oxidase Degrees against Heating and Timing Options in Raw HoneysHuseyin Sahin0Sevgi Kolayli1Mehmet Beykaya2Giresun University, Espiye Vocational School, Espiye 28600, Giresun, TurkeyKaradeniz Technical University, Faculty of Sciences, Department of Chemistry, Trabzon 61080, TurkeyIgdir University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Iğdır 7600, TurkeyInvertase and glucose oxidase are secreted by the hypopharyngeal glands of honeybees for the hydrolysis of sucrose and the preservation from microbial effects, respectively. It is also prominent to understand how the levels of invertase and glucose oxidase of raw honey samples are being influenced by different conditions because the behavior of these specific enzymes in raw honeys could be a marker for the quality parameters. On the basis of this expectation, three raw honey samples tagged as blossom, pine, and oak were investigated. To reach the desired aim, extraction conditions were diversified by the range of different periods as 0, 1, 3, and 6 h and of different temperatures as 24, 45, and 65°C. The optimal heating condition and the period of extraction for invertase activity of all honey types were 24°C and 1 h because data of this condition were 147.960–178.266 enzyme unit per kilogram (U/kg) and 20.179–24.313 invertase number (IN). Although the variety of glucose oxidase activity was not evaluated as a worthwhile indicator of quality for raw honey due to its abnormal activity behavior, the change of invertase activity should be considered as a quality parameter due to showing the gradual decreasing level from initially a quite high one.http://dx.doi.org/10.1155/2020/5398062 |
| spellingShingle | Huseyin Sahin Sevgi Kolayli Mehmet Beykaya Investigation of Variations of Invertase and Glucose Oxidase Degrees against Heating and Timing Options in Raw Honeys Journal of Chemistry |
| title | Investigation of Variations of Invertase and Glucose Oxidase Degrees against Heating and Timing Options in Raw Honeys |
| title_full | Investigation of Variations of Invertase and Glucose Oxidase Degrees against Heating and Timing Options in Raw Honeys |
| title_fullStr | Investigation of Variations of Invertase and Glucose Oxidase Degrees against Heating and Timing Options in Raw Honeys |
| title_full_unstemmed | Investigation of Variations of Invertase and Glucose Oxidase Degrees against Heating and Timing Options in Raw Honeys |
| title_short | Investigation of Variations of Invertase and Glucose Oxidase Degrees against Heating and Timing Options in Raw Honeys |
| title_sort | investigation of variations of invertase and glucose oxidase degrees against heating and timing options in raw honeys |
| url | http://dx.doi.org/10.1155/2020/5398062 |
| work_keys_str_mv | AT huseyinsahin investigationofvariationsofinvertaseandglucoseoxidasedegreesagainstheatingandtimingoptionsinrawhoneys AT sevgikolayli investigationofvariationsofinvertaseandglucoseoxidasedegreesagainstheatingandtimingoptionsinrawhoneys AT mehmetbeykaya investigationofvariationsofinvertaseandglucoseoxidasedegreesagainstheatingandtimingoptionsinrawhoneys |