Studies on the Utilization of Waxy Corn (Part III)

Sugar Compositions of Mirin and Enzymatic Digested Solution of Waxy Corn Grits

Abstract

(1) From the data on the sugar composition of commercial mirins, it was recognized that they contain, besides glucose, appreciable amounts of isomaltose, panose, and higher oligosaccharides.
(2) The mirin prepared from waxy corn grits showed approximately the same sugar composition as that from glutinous rice-the typical mirin.
(3) In the view point of sugar composition, it is essential to digest the grits with saccharogenic amylase of Aspergillus sp. which contains a high transglucosidase activity.
(4) Changes in sugar composition during the mirin-making process were observed, and the role of transglucosidase was discussed.
(5) The elevation of incubation temperature was found to have little effect on the sugr composition.