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- Title
Biochemical Reactions and Their Biological Contributions in Honey.
- Authors
Alaerjani, Wed Mohammed Ali; Abu-Melha, Sraa; Alshareef, Rahaf Mohammed Hussein; Al-Farhan, Badriah Saad; Ghramh, Hamed A.; Al-Shehri, Badria Mohammed Abdallah; Bajaber, Majed A.; Khan, Khalid Ali; Alrooqi, Munira M.; Modawe, Gad Allah; Mohammed, Mohammed Elimam Ahamed
- Abstract
Honey is known for its content of biomolecules, such as enzymes. The enzymes of honey originate from bees, plant nectars, secretions or excretions of plant-sucking insects, or from microorganisms such as yeasts. Honey can be characterized by enzyme-catalyzed and non-enzymatic reactions. Notable examples of enzyme-catalyzed reactions are the production of hydrogen peroxide through glucose oxidase activity and the conversion of hydrogen peroxide to water and oxygen by catalase enzymes. Production of hydroxymethylfurfural (HMF) from glucose or fructose is an example of non-enzymatic reactions in honey.
- Subjects
CATALASE; HONEY; GLUCOSE oxidase; HYDROGEN peroxide; OXYGEN in water; BIOMOLECULES
- Publication
Molecules, 2022, Vol 27, Issue 15, p4719
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules27154719