Relationship between Enzyme Efficiency and Alcohol Concentration in Mirin Mash

概要

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In mirin-making, the influence of alcohol concentration on enzyme activities that originated from koji and from enzyme preparations were analyzed quantitatively in order to determine the optimum concentration for production. The influences were complex. The efficiency of the enzymes in the mash with alcohol could be described by the ratio of the maximum digestibility, D_m, of the components in the raw materials to a constant, t_m, which is related to the velocity (Eqs. 1 and 2). D=D_m(1-exp(-T_<30>/t_m)) (1) D_m/t_m=<lim>__T_<30>→0d/(dt)(D_m(1-exp(-T_<30>/t_m)) (2) where T_<30> is the incubation time at 30℃, D is the digestion after T_<30>, and D_m/t_m corresponds to the enzyme activity, usually represented as the initial velocities of the enzymes. Analysis of D_m and t_m made it possible to achieve maximum productivity in the making of mirin.
公益社団法人日本生物工学会の論文
1987-10-25