Determination of Enzyme Activities in Honey

What are the functions of diastase and invertase enzymes in honey? Why is enzyme determination performed in honey?

Honey is the product obtained by the bees by chemically transforming the nectar they take from flowers and fruit buds with the help of enzymes in their stomachs. Honey contains around 17% water, around 80% mainly fructose, glucose and a small amount of other sugars. The remaining 3% contains acids, protein, ash and trace elements.

Honey is a very rich foodstuff in terms of enzymes. However, when honey is exposed to heat and light, the activities of enzymes in honey, especially diastasis and invertase, deteriorate.

The enzymes in honey are the most important feature that distinguishes honey from sweeteners obtained from other sources. But; Processes such as processing, heating and long-term storage affect the enzyme activity in honey. The amount of enzyme may vary, especially during storage.

Any deceit or adulteration to be made on honey can be determined by testing, as enzymes are affected by the process and environmental conditions the honey is exposed to. The low diastasis count in honey may indicate adulteration such as adding additives to honey, or heat treatment above 55 ^o C to facilitate the extraction of honey or delay its crystallization.

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