Monitoring of royal jelly protein degradation during storage using Fourier-transform infrared (FTIR) spectroscopy
Petros A Tarantilis, Christos S Pappas, Eleftherios Alissandrakis, Paschalis C Harizanis and Moschos G Polissiou
Royal jelly protein degradation was monitored by Fourier-transform infrared (FTIR) spectroscopy. The samples of royal jelly were stored at room temperature for 10 weeks at 4°C and -20°C for 31 weeks. The FT-IR spectra were then recorded and the ratio of peak area in 1545 (amide II) and 1656 cm-1 (amide I) was calculated. The ratio of peak areas associated with the degradation of proteins. It was observed that the ratio increased over time and with increasing storage temperature. The protein of royal jelly is maintained for three days at room temperature, seven weeks at 4°C and 21 weeks at -20°C.
Royal jelly, protein degradation, monitoring, FT-IR, spectroscopy