Honey-Induced Protein Stabilization as Studied by Fluorescein Isothiocyanate Fluorescence

Table 2

Characteristics of thermal 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^25∘C𝐷 (cal mol^−1)	ΔH (cal mol^−1)
	Start point (°C)	Midpoint (°C)	End point (°C)
FITC-BSA	45.0	69.3	95.0	4400	41800
FITC-BSA + 10% (w/v) honey	57.5	75.0	95.0	5500	51000
FITC-BSA + 20% (w/v) honey	62.5	82.8	95.0	8400	55000