Composition, the change of diastase activity and hydroxymethylfurfural content during storage of the various honey samples
1985
Han, J.G. | Kim, K. | Kim, D.Y. (Chonnam National Univ., Kwangju (Korea R.). Dept. of Food Science and Technology) | Lee, S.K. (Taejon Machine Depot, Taejon (Korea R.))
The sugars and free amino acids of honey (Western and Domestic honey) and the changes of diastase activity during storage at various temperatures and HMF were studied. The average content of sugars in the western honey was 40.20% of fructose, 32.43% of glucose and 1.0% of sucrose. The average ratio of fructose to glucose was 1.24. In the case of the domestic honey, average content of sugars was 37.37% of fructose, 31.92% of glucose and 0.74% of sucrose and the average ratio of fructose to glucose was 1.19. Of the 16 amino acids detected, proline was the most predominant free amino acid in all of the honey studied, representing 39.59 to 46.86% of total free amino acids.
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