| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1191352 | Food Chemistry | 2006 | 6 Pages |
Acid phosphatase is an enzyme of honey whose values have been related to honey’s fermentation. In this work, we have studied the evolution, throughout thirty months, of acid phosphatase activity on honey samples originating in continental and oceanic areas. We have also researched the influence of induced granulation and pH on acid phosphatase activity evolution. Acid phosphatase activity has been determined by measuring, at 400 nm, 4-nitrophenol formed after the hydrolysis, at acid pH, of 4-nitrophenylphosphate in the presence of acid phosphatase. From the start, acid phosphatase activities have been higher in honeys from oceanic climate. Similar trends of evolution of acid phosphatase activity have been found in both honeys from continental and oceanic climates. In the end of the study, 100% samples showed a decrease of acid phosphatase activity. Induced granulation does not modify the trend of acid phosphatase activity evolution, although this technological process has an influence on the time at which changes within the evolution occurs. pH of samples has demonstrated to have a strong influence on the activity of acid phosphatase, so that the higher the pH, the lower the decrease of acid phosphatase activity. In honeys originated from continental climate area, pH and acid phosphatase activity have been correlated throughout the study.
