Catalase honey

Matsumoto et al (41) prepared a multi-enzyme electrode using glucose oxidase, invertase, mutarotase, fructose-5-dehydrogenase, and catalase to simultaneously detect glucose, fructose, and sucrose in fruit juices and soft drinks. Detection of multi-components by enzyme sensors was also reported in analysis of sucrose and glucose in honey (42) and drinks (43), and L-malate and L-lactate in wines (44). 

The protein content of honey is usually around 0.2% (Anklam, 1998 Iurlina and Fritz, 2005). A small portion of this fraction consists of enzymes, notably invertase, diastase, amylase, glucose oxidase, catalase (Anklam, 1998), a-glucosidase, and p-glucosidase (Won et al., 2008). Some are derived from bees, whereas others come from the nectar. Enzyme activity varies among honey samples since the amount of bee saliva, the source of bee enzymes, found in honey varies with the conditions of honey production (Anklam, 1998). 

The most prominent enzymes in honey are a-glucosidase(invertase or saccharase), a- and P-amylases (diastase), glucose oxidase, catalase and acid phosphatase. Average enzyme activities are presented in Table 19.14. Invertase and diastase activities, together with the hydroxymethyl furfural content, are of significance for assessing whether or not the honey was heated. 

Catalase in honey most probably originates from pollen which, unlike flower nectar, has a high activity of this enzyme. Similarly, honey acid phosphatase originates mainly from pollen, although some activity comes from flower nectars. 

---