AMYLOGLUCOSIDASE from ASPERGILLUS NIGER, var.
Prepared at the 59th JECFA (2002) and published in FNP 52 Add 10 (2002), superseding tentative specifications prepared at the 55th JECFA (2000) and published in FNP 52 Add 8 (2000). An ADI “Not specified” was established at the 35th JECFA (1989). SYNONYMS INS No. 1100
SOURCES Produced by the controlled fermentation of non-pathogenic and nontoxicogenic strains of Aspergillus niger, isolated from the growth medium.
Active principles Glucan 1,4-α-glucosidase (synonyms: glucoamylase, acid maltase, lysosomal α-glucosidase, exo-1,4-α-glucosidase)
Systematic names and numbers
1,4-α-D-Glucan glucohydrolase (EC 3.2.1.3; C.A.S. No. 9032-08-0)
Reactions catalysed Hydrolyzes 1,4-α, 1,6-α and 1,3-α glucosidic linkages to yield glucose.
Secondary enzyme activities
α-Amylase (1,4-α-D-Glucan-glucanohydrolase; EC 3.2.1.1; C.A.S. No. 9000-90-2)
Cellulase (1,4-[1,3; 1,4]-β-D-Glucan 4-glucano-hydrolase; EC 3.2.1.4; C.A.S. No. 9012-54-8)
DESCRIPTION Typically off-white to tan amorphous powders or tan to dark-brown liquids.
The unformulated products are concentrated and standardised with foodgrade diluents or carriers and may contain stabilizers as glycerol and
preservatives as sodium benzoate or as the dried powder form with food grade sucrose or glucose. Soluble in water and practically insoluble in ethanol and ether.
FUNCTIONAL USES Enzyme preparation
Used to convert starches to dextrins and glucose in the preparation of starch syrups, dextrose, fruit juices and low-calorie beer.
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations Used in Food Processing (See Volume Introduction)
