Safety evaluation of the food enzyme α-amylase and 1,4-α-glucan 6-α-glucosyltransferase from Paenibacillus alginolyticus

EFSA CEF Panel, Lieve Herman

    Onderzoeksoutput: Bijdrage aan tijdschriftA2: Artikel in een internationaal wetenschappelijk tijdschrift met peer review, dat niet inbegrepen is in A1peer review


    The food enzyme α-amylase (4-α-d-glucan glucanohydrolase, EC and 1,4-α-glucan 6-α-glucosyltransferase ((1→4)-α-d-glucan:(1→4)-α-d-glucan(d-glucose) 6-α-d-glucosyltransferase, EC is produced with a Paenibacillus alginolyticus by Hayashibara Co., Ltd. The food enzyme is free from viable cells of the production organism. The α-amylase and 1,4-α-glucan 6-α-glucosyltransferase is intended to be used in starch processing for the production of isomaltodextrins. Residual amounts of total organic solids are removed by the purification steps applied during the production of isomaltodextrins and consequently dietary exposure is considered negligible. Similarity of the amino acid sequences to those of known allergens was searched and no matches were found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure to the food enzyme cannot be excluded, but the likelihood 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.
    Oorspronkelijke taalEngels
    TijdschriftEFSA Journal
    Pagina's (van-tot)5683
    Aantal pagina’s13
    PublicatiestatusGepubliceerd - 1-mei-2019

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