MALT CARBOHYDRASE
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)
SYNONYMS Malt
SOURCES Malt is the product of controlled germination of barley
Active principles
1. alpha-Amylase (glycogenase, diastase)
2. ß-Amylase (glycogenase, diastase)
Systematic names and numbers
1. 1,4-alpha-D-Glucan glucanohydrolase (EC 3.2.1.1)
2. 1,4-alpha-D-Glucan maltohydrolase (EC 3.2.1.2)
Reactions catalyzed
1. Hydrolysis of 1,4-alpha-glucosidic linkages in polysaccharides, (starch, glycogen) yielding dextrins and oligo- and monosaccharides.
2. Hydrolysis of 1,4-alpha-glucosidic linkages in polysaccharides, (starch, glycogen) yielding successively maltose units from the non-reducing ends
of the chains.
FUNCTIONAL USES Enzyme preparation
Used in brewing, baking, manufacture of alcoholic beverages and manufacture of syrups.
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations used in Food Processing (see Volume Introduction)
