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欧盟评估一种麦芽糖淀粉酶的安全性

发布时间:2019-09-23 浏览量:165
2019年7月29日,盟食品安全局EFSA)发布关于来自转大肠杆菌(菌株BLASC)的淀粉酶(maltogenic amylase)安全性的评估结果。
据了解,这种食品酶是由Advanced Enzyme Technologies公司用转基因大肠杆菌(菌株BLASC)生产的。这种食品酶旨在用于烘焙和酿造过程以及生产葡萄糖浆的淀粉加工中。经过评估,专家小组得出结论,这种食品酶在预期使用条件下不会引起安全问题。
部分原文报道如下:

The food enzyme, a maltogenic amylase (glucan 1,4‐α‐maltohydrolase; EC 3.2.1.133), is produced with a genetically modified Escherichia coli strain BLASC by Advanced Enzyme Technologies Ltd. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. This maltogenic amylase is intended to be used in baking and brewing processes and starch processing for the production of glucose syrups. Residual amounts of total organic solids (TOS) are removed by the purification steps applied during the production of glucose syrups; consequently, dietary exposure was not calculated for this food process. For baking and brewing processes, based on the maximum use levels recommended for food processes and individual data from the EFSA Comprehensive European Food Database, dietary exposure to the food enzyme-TOS was estimated to be up to 0.107 mg TOS/kg body weight (bw) per day.


文章来源:食品伙伴网

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