CARBOHYDRASE from RHIZOPUS ORYZAE, var.
Prepared at the 15th JECFA (1971), published in NMRS 50B (1972) and in FNP 52 (1992) An ADI 'not limited' was established at the 15th JECFA
(1971)
SOURCES Commercial enzyme preparations are produced by the controlled fermentation of Rhizopus oryzae, var.
Active principles 1. alpha-Amylase (Glycogenase)
2. Pectinase
3. Glucoamylase (Amyloglucosidase, Glucan 1,4-alpha-glucosidase)
Systematic names and numbers
1. 1,4-alpha D-Glucan glucanohydrolase (EC 3.2.1.1)
2. Poly (1,4-alpha D-galactouronide) glycanohydrolase (EC 3.2.1.15)
3. 1,4-alpha D-Glucan glucohydrolase (EC 3.2.1.3)
Reactions catalyzed 1. Hydrolysis of 1,4-alpha-glucosidic linkages in polysaccharides (starch, glycogen) yielding dextrins and oligo- and mono- saccharides.
2. Hydrolysis of 1,4-alpha-galactouronide linkages in pectin.
3. Hydrolysis of 1,4-alpha and 1,6-alpha-glucosidic linkages in poly-
saccharides (starch, glycogen) yielding glucose.
DESCRIPTION Off-white to tan amorphous powders; also as liquid preparations, the aqueous solutions usually being tan to dark brown; practically insoluble in ethanol, chloroform and ether.
FUNCTIONAL USES Enzyme preparation
Used in the preparation of starch syrups and fruit juices, and manufacture of glucose.
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations used in Food Processing (see Volume Introduction)
