Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Ambiental
Dextrinas y
β.amilasa
1,4-α-D-glucano-glucanohidrolasa
METODOS DE DETECCION Y
CUANTIFICACION
•Tratamiento con agua Milli-Q, fecula y yodo,
lectura de absorvancia a 660nm HPLC
•HPLC-RI (maltosa, fructosa y glucosa)(2)
Glucosa
y
fructosa
METODOS DE DETECCION Y
CUANTIFICACION
•Método de SIGNTHALER (1977) reducción de p-
nitrofenil-D-glucopirinosida a p-nitrofenil
METODOS DE DETECCION Y
CUANTIFICACION
•Marckoquant hydrogen.peroxide testtrips Nr 10.011
(3)
catalasa O2
H2 O2
H2O
METODOS DE DETECCION Y
CUANTIFICACION
•TLC (medición de perfiles de azucares)(4)
BIBLIOGRAFIA
1.M. VOLD!ICH, A. RAJCHL, H. "Í#KOVÁ and P. CUHRA Detection of Foreign
Enzyme Addition into the Adulterated Honey. Department of Food Preservation
and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague,
Czech Republic; Czech Agriculture and Food Inspection Authority in Prague, 150
06 Prague, Czech Republic. Vol. 27, 2009
2.Said Ajlouni, Puripast Sujirapinyokul. Hydroxymethylfurfuraldehyde and
amylase contents in Australian honey. Department of Food Science and
Agribusiness, Melbourne School of Land and Environment, The University of
Melbourne, Australia- Food Chemistry 119 (2010) 1000–1005
3.J. Pontoh, N.H. Low. Purification and characterization of β-glucosidase from
honey bees (Apis mellifera). Department of Applied Microbiology and Food
Science, University of Saskatchewan, Saskatoon, Canada. Insect Biochemistry and
Molecular Biology 32 (2002) 679–690
4.Roderick J. Weston. The contribution of catalase and other natural products
to the antibacterial activity of honey: a review. Industrial Research Ltd, Lower
Hutt, New Zealand. Food Chemistry 71 (2000) 235±239