Research On β-glucosidase(BGL) In Honey

Honey is a natural sweet substance that bees produce by transforming and combining flower nectar, other sweet secretions of plants or honeydew with their own secretions. Rich in nutrition, the composition of honey is complex. It is an ancient and traditional natural healthy product and medical drug for human beings. The problem of honey quality has always been the focus of people's attention. How to solve the problem of fraud honey and other issues has become a key to the sound and rapid development of the beekeeping industry. Through investigating the source ofβ-glucosidase in honey, method to determineβ-glucosidase and the variation ofβ-glucosidase during the process of storage and comparing it with amylase and invertase in honey, we have discussed and established more indicators for the evaluation of honey quality.The main contents of the research are as follows:(1) The parameters in the determination ofβ-glucosidase activity in honey has been systematically optimized.(2) By determining theβ-glucosidase activity of honey samples collected at different times during honey collection, processing and other processes, the source of P-glucosidase in honey has been studied.(3) The variation ofβ-glucosidase, amylase and invertase activities in different concentration gradients of honey during storagehas been investigated. Results are as follows:(1) The optimal parameters for the determination ofβ-glucosidase activity are with a 5.0 pH of phosphate-citrate buffer and more than 30mM of substrate concentration at a temperature of 60℃in 2.5h of reaction time, and at a temperature of 37℃to determineβ-glucosidase activity.(2) P-glucosidase in honey is from bees.(3) In honey,β-glucosidase is more stable than amylase and invertase, less sensitive to temperature and other conditions. Therefore, it is not suitable as an indicator for evaluating honey freshness.