Immobilized Glucose Isomerase Use in Mirin Production |
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| Authors: | TAKUMI TAKAYAMA HARUO OYASHIKI TAKUO SAKAI |
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| Affiliation: | Authors Takayama and Oyashiki are with the Alcoholic Beverages Research Laboratories, Takara Shuzo Co., Ltd., Seta 3-4-1, Otsushi, Shiga 520-21, Japan. Author Sakai is with the Dept. of Food Science Faculty of Agriculture, Kinki Univ., Nakamachi 3327-204, Nara-shi, Nara 631, Japan. Address inquiries to Dr. T. Takayama Nanryo-cho 2-1-58, Uji-shi, Kyoto 611, Japan. |
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| Abstract: | The conversion of glucose in mirin (an alcoholic seasoning) to fructose using immobilized glucose isomerase (IGI) was studied in order to produce sweetened mirin without chill haze. The initial conversion velocity (Cm/tm) with IGI was affected by temperature, pH, and ethanol concentration. This reaction was first order, for which the temperature coefficient (Q10) over the range 20–55°C was 2.0. The value of Cm/tm was a maximum at pH 8.0, and decreased with an increase in ethanol. Conversions carried out in a continuous column reaction system had Cm/tm values 36 times higher than that in a batch system. Mirin treated with IGI did not form chill haze. |
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| Keywords: | Mirin glucose fructose immobilized isomerase column method |
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