α-AMYLASE (thermostable) from BACILLUS LICHENIFORMIS containing a MODIFIED α-AMYLASE GENE from B. LICHENIFORMIS
SOURCES
New specifications prepared at the 61st JECFA (2003) and published in FNP 52 Add. 11 (2003). An ADI “not specified” was established.
Produced by submerged fed-batch pure culture fermentation of a genetically modified nonpathogenic and nontoxigenic strain of Bacillus licheniformis. The sequence of the alpha-amylase gene, originally derived from B. licheniformis, has been modified to confer thermostability on the enzyme. The B. licheniformis production strain was developed using a host strain derived from a nonpathogenic and nontoxigenic B. licheniformis ancestral strain.
Active principles Alpha-amylase (synonym: glycogenase)
Systematic names and numbers
1,4-alpha-D-glucan glucanohydrolase; E.C. 3.2.1.1; CAS No. 9000-90-2
Reactions catalysed Endohydrolysis of 1,4-alpha-glucosidic linkages in amylose and amylopectin forming dextrins and oligosaccharides
DESCRIPTION Brown liquid. Contains stabilizing and antimicrobial compounds.
FUNCTIONAL USES Enzyme preparation.
Starch hydrolysis in the production of, e.g., sweeteners, ethanol, and beer.
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations used in Food Processing (see Volume Introduction)
