Maltogenic Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis

Prepared at the 53rd JECFA (1999) and published in FNP 52 Add 7 (1999), superseding specifications prepared at the 51st JECFA (1998),
published in FNP 5, Add 6 (1998). ADI "not specified" established at the 51st JECFA in 1998.
SOURCES Prepared by submerged fermentation of Bacillus subtilis, which through recombinant DNA techniques, contains the gene coding for maltogenic amylase. The strain of Bacillus subtilis is non-pathogenic and nontoxicogenic e. g. strain DN 252 (a derivative of Bacillus subtilis 168, strain QB 1133, BGSC1A289) The gene is imported from Bacillus stearothermophilus.
Active principles Exo-acting alpha-amylase
Systematic names and numbers
Glucan 1,4-alpha-maltohydrolase, E.C. 3.2.1.133
Reactions catalyzed Exohydrolysis of 1,4-alpha-glucosidic linkages in amylose, amylopectin and related glucose polymers. Maltose units are successively removed from the non-reducing end of the polymer chain until the molecule is completely degraded or, in the case of amylopectin, a branch point is reached.
DESCRIPTION Liquids, granulates or powders
FUNCTIONAL USES Enzyme preparation
Used in the retardation of staling in baked goods; preparation of high maltose glucose syrup
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations used in Food Processing (see Volume Introduction)