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Immobilized Glucose Isomerase Use in Mirin Production
Author(s) -
TAKAYAMA TAKUMI,
OYASHIKI HARUO,
SAKAI TAKUO
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb03975.x
Subject(s) - fructose , glucose 6 phosphate isomerase , chemistry , ethanol , chromatography , ethanol fuel , bioreactor , haze , adsorption , seasoning , nuclear chemistry , biochemistry , enzyme , organic chemistry , raw material
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 (C m /t m ) with IGI was affected by temperature, pH, and ethanol concentration. This reaction was first order, for which the temperature coefficient (Q 10 ) over the range 20–55°C was 2.0. The value of C m /t m was a maximum at pH 8.0, and decreased with an increase in ethanol. Conversions carried out in a continuous column reaction system had C m /t m values 36 times higher than that in a batch system. Mirin treated with IGI did not form chill haze.