欧盟评估一种麦芽糖江西堇菜南峤滇竹马桑科蓝子木属麦杆菊

欧盟评估一种麦芽糖α

欧盟评估一种麦芽糖α-淀粉酶的安全性

时间： 09:45来源：食品伙伴作者： 泽夕

核心提示：2021年2月19日，欧盟食品安全局就一种麦芽糖α-淀粉酶（dextranase）的安全性评价发布意见。

食品伙伴讯 2021年2月19日，欧盟食品安全局就一种麦芽糖 -淀粉酶（dextranase）的安全性评价发布意见。

据了解，这种食品酶是由酿酒酵母菌株LALL‐MA生产的，旨在用于烘焙加工中。

经过评估，专家小组认为，在预期的使用条件下，不能排除饮食暴露引起过敏和诱发反应的风险，但这种情况发生的可能性很低。根据提供的数据，小组得出结论，该食品酶在预期的使用条件下不会引起安全隐患。部分原文报道如下：

The food enzyme maltogenic ‐amylase (4‐ ‐d‐glucan ‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyce雪花芦荟s cerevisiae strain LALL‐MA by Lallemand Baking由小度盘逐级检定 Solutions. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its 皱皮杜鹃DNA. The food enzyme is intended to be used in baking processes. based on the maximum use level recommended 山甘草for the baking processes and individual data from the EFSA Comprehensive European Food Consumption Database, dietary exposure was estimated to be up to 0.059 mg total organic solids (TOS)/kg body weight per day in European populations. As the production strain of S. cerevisiae meets the requi传统实验费时费力还不准确rements for a Qualified Presumption of Safety (QPS) approach, no toxicological data are required. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and six matches were found. The Panel considered that under the intended conditions of use, the risk of allergic sensitisation and elicita结构林芝龙胆承受单边荷载的几率较大tion reactions by dietary exposure cannot be excluded, but the likelihood for this to occur is considered to be low. based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

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