Contribution of non-enzymatic transglycosylation reactions to the honey oligosaccharides origin and diversity

Non-enzymatic transglycosylation reactions are known to occur under high sugar concentrations, high temperatures, low moisture environments and acidic conditions. Although honey is not a thermally processed food, its high sugars concentration under an acidic and low moisture environment for prolonged periods of time may also promote these reactions. To test this hypothesis six model solutions containing combinations of sucrose and glucose or fructose, prepared with water and diluted citric acid at pH 4.0 and 2.0, were incubated at 35 °C during up to 5 months, similar to the honey under hive conditions. Electrospray ionization mass spectrometry (ESI-MS) allowed to observe polymerization products soon after their incubation. After 5 months, a degree of polymerization of 6 was detected, similarly to the honey samples used for comparison. Maltose, isomaltose, inulobiose, sophorose, gentiobiose, 1-kestose and panose were detected in both model solutions and honey samples, showing that non-enzymatic transglycosylation reactions also contribute to oligosaccharides origin and diversity in honey.