HEMICELLULASE from ASPERGILLUS NIGER, 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 “Not specified” was established at the 35th JECFA (1989).
SOURCES Produced by the controlled fermentation of non-pathogenic and nontoxicogenic strains of Aspergillus niger and isolated from the growth
medium.
Active principles Endo-1,4-beta-xylanase Xylan 1,4-beta-xylosidase
alpha-L-Arabinofuranosidase
Cellulase
Galactomannanase
Systematic names and numbers
1,4-beta-D-Xylan xylanohydrolase (EC 3.2.1.8; C.A.S. No. 9025-57-4)
1,4-beta-D-Xylan xylohydrolase (EC 3.2.1.37; C.A.S. No. 9025-53-0)
alpha-L-Arabinofuranoside arabino-furanohydrolase (EC 3.2.1.55; C.A.S. No. 9067-74-7)
1,4-[1,3; 1,4]-beta-D-Glucan 4-glucano-hydrolase (EC 3.2.1.4; C.A.S. No. 9012-54-8)
1,4-beta-D-galactan-4-mannano-hydrolase (C.A.S. No. 50812-17-4)
Secondary Enzyme activities
1) Glucoamylase (1,4-alpha-D-Glucan glucohydrase; EC 3.2.1.3; C.A.S. No. 9032-08-0)
2) Maltase (alpha-D-Glucosidase glucohydrolase; EC 3.2.1.20; C.A.S. No. 9001-42-7)
3) Lactase (beta-galactosidase, beta-D-Galactoside galactohydrolase, EC 3.2.1.23, C.A.S. No. 9031-11-2)
4) Invertase (Saccharase, beta-Fructofuranosidase, beta-DFructofuranoside fructohydrolase; EC 3.2.1.26)
Reactions catalyzed Hydrolyzes the linkages between the various sugar groups of the polysaccharide chains.
DESCRIPTION Typically off-white to tan amorphous powders or tan to dark-brown liquids.
The unformulated product is usually diluted and standardised with food grade lactose, maize starch or maltodextrin powders to obtain commercial
preparations. Soluble in water and practically insoluble in ethanol and ether
FUNCTIONAL USES Enzyme preparation
Used in the manufacture of instant coffee and bread making process
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations Used in Food Processing (see Volume Introduction)
