α-AMYLASE from BACILLUS STEAROTHERMOPHILUS expressed in BACILLUS SUBTILIS
Prepared at the 53rd JECFA (1999) and published in FNP 52 Add 7 (1999), superseding tentative specifications prepared at the 37th JECFA (1990),
published in FNP 52 (1992). An ADI ‘not specified’ was established at the 37th JECFA (1990).
SYNONYMS Glycogenase
SOURCES Produced by the controlled fermentation of Bacillus subtilis containing the gene for alpha-amylase from Bacillus stearothermophilus. The strain of Bacillus subtilis is non-pathogenic and non-toxicogenic (for example ATCC 39,709). When fermentation is complete, the broth is clarified with calcium chloride. The broth is separated from the cells by filtration with diatomaceous earth, and the filtered, clarified broth containing the soluble enzyme is then ultrafiltered to concentrate the product to the desired activity.
Active principles alpha-Amylase Systematic names and numbers
1,4-alpha-D-Glucan glucanohydrolase (EC 3.2.1.1)
Reactions catalysed Endohydrolysis of 1,4-alpha-D-glucosidic linkages in polysaccharides, containing three or more 1,4-alpha-linked D-glucose units
DESCRIPTION Typically tan to dark brown liquid containing the active enzyme
FUNCTIONAL USES Enzyme preparation
Used in starch hydrolysis
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations Used in Food Processing (See Volume Introduction)
