ISOAMYLASE FROM PSEUDOMONAS AMYLODERAMOSA
New specifications prepared at the 68th JECFA (2007) and published in FAO JECFA Monographs 4 (2007). An ADI "not specified" was
established at the 68th JECFA (2007).
SYNONYMS Debranching enzyme; α-1,6-glucan hydrolase
SOURCES Isoamylase is produced by submerged fed-batch pure culture fermentation of Pseudomonas amyloderamosa. The enzyme is
isolated from the fermentation broth by filtration to remove the biomass and concentrated by ultrafiltration. The final product is formulated using food-grade stabilizing and preserving agents.
Active principles Isoamylase
Systematic names and numbers
Glycogen α-1,6-glucanohydrolase; EC 3.2.1.68; CAS No. 9067-73-6
Reactions catalysed Hydrolysis of α-1,6-D-glucosidic linkages in glycogen, amylopectin and their β-limit dextrins.
Secondary enzyme activities
Low levels of cellulase, lipase, and protease.
DESCRIPTION Yellow to brownish liquid
FUNCTIONAL USES Enzyme preparation.
Used in the production of food ingredients from starch.
