α-AMYLASE from ASPERGILLUS ORYZAE, var.
Prepared at the 55th JECFA (2000) and published in FNP 52 Add 8 (2000), superseding tentative specifications prepared at the 31st JECFA (1987) and published in FNP 38 (1988) and in FNP 52 (1992). An ADI "Acceptable" was established at the 31st JECFA (1987).
SYNONYMS INS No. 1100
SOURCES
Produced by the controlled fermentation of non-toxicogenic and nonpathogenic strains of Aspergillus oryzae and isolated from the growth medium
Active principles alpha-Amylase (synonyms: diastase, ptyalin, glycogenase)
Systematic names and numbers 1,4-alpha-D-Glucan glucanohydrolase (EC 3.2.1.1)
Reactions catalyzed The enzyme preparations hydrolyze 1,4-alpha-glucosidic linkages in polysaccharides, yielding dextrins and oligo- and monosaccharides.
Secondary enzyme activities
Amyloglucosidase
Proteases
Xylanase
DESCRIPTION Typically tan amorphous powders or tan to dark-brown liquids that may be dispersed in food-grade diluents and may contain stabilizers and preservatives; soluble in water and practically insoluble in ethanol and ether.
FUNCTIONAL USES Enzyme preparation
Used in starch hydrolysis, syrup production, baking and brewing
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations Used in Food Processing (See Volume Introduction)
