Enzyme & Honey: Where Chemistry Meets the Hive

Bees utilize invertase, an enzyme produced by their hypopharyngeal glands, to decompose sucrose in nectar into glucose and fructose through hydrolysis. This transformation results in simple sugars that are more digestible and crucial for honey production. Forager bees introduce invertase to nectar during collection, and house bees further process it, aiding in converting nectar into honey. Moreover, invertase helps sustain honey's acidity, enhancing its preservation and antimicrobial characteristics.

What other enzymes do bees use in honey production

Besides invertase, bees employ several other enzymes in honey production:

- Amylase (diastase): Transforms starch into maltose and dextrins, assisting in the breakdown of complex carbohydrates.

- Glucose oxidase: Generates gluconic acid and hydrogen peroxide, contributing to honey's acidity and antibacterial qualities.

- Catalase: Decomposes hydrogen peroxide, moderating its concentration in honey; it originates from nectar rather than bees.

- Proteases: Break down proteins, affecting honey's protein composition and quality. 

These enzymes improve honey's flavor, preservation, and nutritional benefits.