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Honey proteins and their interaction with polyphenols

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dc.contributor.author Alvarez, Liset Maldonado
dc.date.accessioned 2011-10-14T13:26:51Z
dc.date.available 2011-10-14T13:26:51Z
dc.date.issued 2011-10-14
dc.identifier.uri http://hdl.handle.net/10464/3415
dc.description.abstract This project aimed to determine the protein prof i les and concent rat ion in honeys, ef fect of storage condi t ions on the protein content and the interact ion between proteins and polyphenols. Thi r teen honeys f rom di f ferent botanical or igins were analyzed for thei r protein prof i les using SDS-PAGE, protein concent rat ion and phenol ic content , using the Pierce Protein Assay and Fol in-Ciocal teau methods, respectively. Protein-polyphenol interact ions were analyzed by a combinat ion of the ext ract ion of honeys wi th solvents of di f ferent polar i t ies fol lowed by LCjMS analysis of the obtained f ract ions. Results demonst rated a di f ferent protein content in the tested honeys, wi th buckwheat honey possessing the highest protein concent rat ion. We have shown that the reduct ion of proteins dur ing honey storage was caused, partially, by the protein complexat ion wi th phenolics. The LCjMS analysis of the peak elut ing at retent ion t ime of 10 to 14 min demonst rated that these phenolics included f lavonoids such as Pinobanksin, Pinobanksin acetate, Apigenin, Kaemferol and Myricetin and also cinnamic acid. en_US
dc.language.iso eng en_US
dc.publisher Brock University en_US
dc.subject Honey en_US
dc.subject Proteins -- Analysis en_US
dc.title Honey proteins and their interaction with polyphenols en_US
dc.type Electronic Thesis or Dissertation en_US
dc.degree.name M.Sc. Biotechnology en_US
dc.degree.level Masters en_US
dc.contributor.department Centre for Biotechnology en_US
dc.degree.discipline Faculty of Mathematics and Science en_US


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