Honey amylase activity and food starch degradation

Honey amylase was evaluated for potential to degrade food starch and cause viscosity loss. Honey was assayed for amylase activity with diastase number (DN). A viscosity assay, developed with unmodified waxy maize starch, measured honey amylase rate of viscosity decrease (RVD). The relationship between DN and RVD was linear (R-2 = 0.98). Modified waxy maize starches showed resistance to honey amylase. Honey heat treatment at 85degreesC reduced amylase activity 2 to 5 DN, but confirmed enzyme heat resistance. Optimum pH for honey amylase was confirmed at pH 5.3 to 5.6. RVD activity declined as pH decreased. Preventing food viscosity loss involved selecting honey with lowered DN and/or using modified starches. Complete control of activity was achieved in barbecue sauce at pH < 3.9.