Honey-Induced Protein Stabilization as Studied by Fluorescein Isothiocyanate Fluorescence
Figure 5
Normalized transition curves of thermal-induced denaturation of FITC-BSA both in the absence (⚫) and presence of 10% (○) and 20% (▲) (w/v) honey as monitored by FITC fluorescence at 522 nm upon excitation at 495 nm. Inset shows dependence of of FITC-BSA on temperature in the absence (⚫) and presence of 10% (○) and 20% (▲) (w/v) honey.