Chemical and molecular dynamics analysis of crystallization properties of honey. Issue 4 (3rd April 2017)

• Record Type: Journal Article
• Authors: Ma, Yun; Zhang, Bing; Li, Hongyan; Li, Yulu; Hu, Jiangning; Li, Jing; Wang, Hongming; Deng, Zeyuan
• Is Part Of: International journal of food properties. Volume 20:Issue 4(2017)
• Page Start: 725
• Page End: 733
• Publication Date: 2017-04-03
• Subjects: Honey -- Crystallization -- Glucose -- Fructose -- MD simulation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2016.1178282
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: Honey crystallization is a natural phenomenon commonly found in honey products. To better understand the characteristics of honey crystallization, the concentrations of the four major compositions (namely glucose, fructose, sucrose, and maltose) were determined in the liquid, crystal, and mixed forms of honey. Our study revealed the contents of glucose and fructose in three forms varied significantly ( p < 0.05). Molecular dynamics simulation was performed to investigate honey crystallization process. All the simulation systems had a tendency to form a cubic crystal. When the ratio of glucose/fructose is 2.5:1, which is the same as the crystal found in honey, a shorter time and lower root-mean-square deviation were found compared to the ratios at 2:1, 1:1, and pure glucose. It infers that glucose/fructose at 2.5:1 is the most stable honey crystallization, relatively. The morphology of crystals found in honey, which was observed under an environment scanning electron microscope, looked like sticky balls with indistinct edges, different from that plates or granule of glucose crystal with flattened edges. These results indicated that the relative content of glucose and fructose had a significant effect on the crystallization of honey. The glucose/fructose at 2.5:1 probably is the critical ratio of honey crystallization, at which honey can form stable crystalline deposit speedily.