Synergistic Effect of Starch on the Antibacterial Activity of Honey
Journal of Medicinal Food, March 1, 2008, 11(1): 195-198
Abstract: The role of amylase present in honey in enhancing its antibacterial activity was evaluated in the presence and absence of starch…
It is speculated that the amylase present in honey hydrolyzed the starch chains to randomly produce dextrin and maltose and that this increased the osmotic effect of the media, which consequently increased the antibacterial activity.
Tuesday, April 01, 2008
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