Immobilized Glucose Isomerase Use in Mirin Production

Authors

  • TAKUMI TAKAYAMA,

    1. 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.
    Search for more papers by this author
  • HARUO OYASHIKI,

    1. 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.
    Search for more papers by this author
  • TAKUO SAKAI

    1. 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.
    Search for more papers by this author

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.

Ancillary