2012/01/01 by Petros A Tarantilis, Petros Α. Tarantilis, Christos S Pappas +5 · 1 citation
Agricultural and Biological Sciences · Pharmacology, Toxicology and Pharmaceutics · #Advancements in Transdermal Drug Delivery #Bee Products Chemical Analysis #Proteins in Food Systems
paper · doi:10.3896/ibra.1.51.2.07
crossref issued 2012/01/01 · crossref published 2012/01/01 · crossref published-print 2012/01/01 · openalex publication_date 2012/01/01 · crossref created 2012/03/30 · crossref published-online 2015/04/02 · crossref deposited 2022/01/09 · openalex created_date 2025/10/10 · crossref indexed 2026/07/28 · openalex updated_date 2026/07/29
SummaryRoyal 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.