欧盟评估一种食品酶麦芽糖毛花忍冬沙生岩菀条叶岩风黄枝青冈盾柄兰属Rra

欧盟评估一种食品酶麦芽糖α

欧盟评估一种食品酶麦芽糖α-淀粉酶的安全性

时间： 09:12来源：食品伙伴作者： 泽夕

核心提示：2021年6月11日，欧盟食品安全局就一种麦芽糖α-淀粉酶（maltogenic α-amylase）的安全性评价发布意见。

食品伙伴讯 2021年6月11日，欧盟食品安全局就一种麦芽糖 -淀粉酶（maltogenic -amylase）的安全性评价发布意见。

据了解，这种食品酶是由转基因枯草芽孢杆菌菌株ROM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 (glucan 1,4- -maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Bacillus subtilis strain ROM by DSM Food Specialities B.V. The genetic modifications do not give rise to safety concern箭叶水苏s. The maltogenic -amylase is considered free from viable cells of the production organism and its recombinant DNA. The food enzyme is intended to be used in baking processes. based on the maximum use levels recommended for the baking processes and individual data from the EFSA Comprehensive European Food Database, dietary exposure to the food enzyme tota吸水率0.2%-0.4%l organic solids (TOS) was estimated to be up to 0.065 mg TOS/kg body weight (bw) per day. As the production strain of B. subtilis ROM qualifies for the 假鼠妇草Qualified Presumption of Safety approach to safety assessment and no issue of concern arose from the production proces无水清洗与有水清洗的对照s, 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 elic四合木属itation 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 t骆驼刺hat this food enzyme does not give r该研究小组已开始测试复合材料的新衍生物ise to safety concerns under the intended conditions of use.

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