People often ask whether honey is heated, as they are worried about the enzymes and think that heat will destroy the enzymes in the honey. But enzymes and honey are much more powerful than people realize.
Enzymes are large, complex, biochemically active protein molecules and are very prominent in their activity. Each has specially shaped active sites that lock onto specific target molecules and manipulate them in a specific way to separate them.
The rate and efficiency of enzyme activity can be affected by chemicals or by temperature or pH or by concentrations of molecules, all of which can change the shape of the active site. In addition, each of the enzymes has an optimum temperature, above or below which the activity is most effective and at which the activity is impaired or decreased.
When heat is applied, the enzyme begins to dissolve. If the temperature continues to rise, the shape of the active site is altered or denatured, at which point the enzyme is deactivated. However, deactivation of enzymes by heating is not necessarily permanent, and the enzyme can return to its original shape and normal function when the temperature drops. But if the temperature significantly exceeds the denaturation point and is maintained for a period of time, the enzyme dissolves to such an extent that it cannot reassemble. At this point, the enzyme is permanently denatured and ceases to function as a biochemical entity. The temperature tolerance of enzymes is variable.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. Among the numerous tests carried out in this context, there are also services for the determination of enzyme activities in honey.
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