The major alpha-amylase in honey was characterized. The optimum pH range and 
temperature were determined for the enzyme as 4.6 to 5.3 and 55 degrees C, 
respectively. The enzyme was stable at pH values from 7 to 8. The half-lives of 
the purified enzyme at different temperatures were determined. The activation 
energy for heat inactivation of honey amylase was 114.6 kJ/mol. The enzyme 
exhibited Michaelis-Menten kinetics with soluble starch and gave KM and Vmax 
values of 0.72 mg/mL and 0.018 units/mL, respectively. The enzyme was inhibited 
by CuCl (34.3%), MgCl2 (22.4%), and HgCl2 (13.4%), while CaCl2, MnCl2, and ZnSO4 
did not have any effect. Starch had a protective effect on thermal stability of 
honey amylase. Therefore, it might be critical to process or control the amylase 
in honey before incorporation into starch-containing foods to aid in the 
preservation of starch functionality. One step could involve heat treating honey 
with other ingredients, especially those that dilute and acidify the honey 
environment.