Chemical and Functional Properties of Food Saccharides

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© 2004 by CRC Press LLC detection is only if the sucrose originates from cane, because the sugar beet sucrose has a 13 C/ 12 C ratio similar to that for sugars from honey plants. 14 There is still no simple method to detect adulteration of honey with bee-inverted sucrose, especially after storage. The sucrose-adulterated fresh honey contains a detectable excess of sucrose. However, because sucrose content decreases on storage, other indicators of honey quality are necessary (see Section 6.3.2.1). Specifically, high proline content in honey (usually 10 orders higher) 6 appeared promising in this respect. A study showed fresh honey samples from the U.S. to contain, on average, 48.3 mg proline/100 g of honey. 15 After a 20-year storage at 4°C, this value changed to 51.5 mg proline/100 g of honey, with 14.8 mg proline/100 g of honey being the lowest value ever recorded. Assays based on proline content can therefore be helpful to assess the degree of honey adulteration with bee-inverted sucrose. 16 The erlose assay is also helpful to assess honey integrity. 16 Erlose is detected even when the concentration of bee-inverted sucrose is as low as a few percent. However, erlose occurs in honey from the nectars with a high natural sucrose content. REFERENCES 1. Rybak-Chmielewska, H., and Szcze,sna, T., Viscosity of honey, Pszczeln. Zesz. Nauk., 43, 209, 1999. 2. Maurizio, A., Das Zuckerbild Blütenreiner Sortenhonige, Ann. Abeille, 7, 289, 1964. 3. Bosi, G., and Battaglini, M., Gas-chromatographic analysis of free and protein amino acids in some unifloral honeys, J. Apic. Res., 17, 152, 1978. 4. Takenaka, T., An α-glucosidase from honey, Honeybee Sci., 1, 13, 1980. 5. White, J. W., Jr., Hydroxymethylfurfural content of honey as an indicator of its adulteration with invert sugars, Bee World, 61, 29, 1980. 6. Rybak, H., and Achremowicz, B., Changes in chemical composition of natural and adulterated with inverted by bees sucrose honeys, during storage (in Polish), Pszczeln. Zesz. Nauk., 30, 19, 1986. 7. Simpson, J., Maxley, E., and Greenwood, S. P., Can honey from sugar-fed bees be distinguished from natural honey by its flavour? Bee World, 55, 10, 1975. 8. White, J. W., Jr., Subers, M. H., and Schepartz, A. J., The identification of inhibine, the antibacterial factor in honey, as hydrogen peroxide and its origin in a honey glucose-oxidase system, Biochem. Biophys. Acta, 73, 57, 1963. 9. McLellan, A. R., Calcium, magnesium, potasium and sodium in honey and in nectar secretion, J. Apic. Res., 14, 57, 1975. 10. Council Directive 2001/110/EC of 20 December 2001 relating to honey, Off. J. Eur. Commun., L 10, 47, 2002. 11. Codex Alimentarius Commission, 24th Session, July 2001, adopting the draft revised standard for honey. Alinorm 01/25, Appendix II, pp. 22-24. 12. Bogdanov, S., Honey quality, methods of analysis and international regulatory standards: review of the work of the International Honey Commission, Mitt. Gebiete Lebensm. Hyg., 90, 108, 1999. 13. Steeg, E., and Montag, A., Minorbestandteile des Honigs mit Aroma-Relevanz, Dtsch. Lebensm. Rund., 84, 147, 1988. 14. White, J. W., Jr., and Doner, L.W., The 13 C/ 12 C ratio in honey, J. Apic. Res., 17, 94, 1978.
© 2004 by CRC Press LLC 15. White, J. W., Jr., and Rudyj, O. N., Proline content of United States honeys, J. Apic. Res., 17, 89, 1978. 16. Bogdanov, S., and Martin, P., Honey authenticity: a review, Mitt. Gebiete Lebensm. Hyg., 93, 232, 2002.
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© 2004 by CRC Press LLC Chemical a
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11.3.1 STARCH-CONTAINING PRODUCTS 1
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Chemical and Functional Properties of Food Saccharides

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