Interaction of Honey Protein and Tannic Acid

Abstract

The clarification of apple juice by honey was studied. The component of honey responsible for clarification was found to be protein. In a study of the interaction of honey protein with tannic acid, we found that the amount of honey protein-tannic acid complex that was formed was influenced by the relative concentrations of the reactants. The maximum rate of interaction occurred at the ratio of 1 tannic acid to 2–3 parts protein.