Honey-Induced Protein Stabilization as Studied by Fluorescein Isothiocyanate Fluorescence

Table 1

Characteristics of urea denaturation of FITC-BSA in the absence and presence of different honey concentrations as monitored by FITC fluorescence upon excitation at 495 nm.

Protein sample	Transition			Δ𝐺^H2O𝐷 (cal mol^−1)
	Start point [M]	Midpoint [M]	End point [M]
FITC-BSA	4.0	5.7	9.3	3400
FITC-BSA + 10% (w/v) honey	4.2	5.8	9.3	3700
FITC-BSA + 20% (w/v) honey	4.4	6.1	9.3	4400