Phospholipase A1 from Fusarium venenatum Expressed in Aspergillus oryzae

Specifications prepared at the 65th JECFA (2005), published in the Combined Compendium of Food Additive Specifications, FAO JECFA
Monographs 1 (2005). An ADI "not specified" was established at the 68th JECFA (2007).
SYNONYMS Phospholipase A1
SOURCES Produced by submerged fed-batch pure culture fermentation of a genetically modified strain of Aspergillus oryzae containing the phospholipase A1 gene derived from Fusarium venenatum. The enzyme is isolated from the fermentation broth by filtration to remove the biomass and concentrated by ultrafiltration and/or evaporation. Residual production microorganisms are removed from the enzyme concentrate by germ filtration. The final product is formulated using food-grade stabilizing and preserving agents.
Active principles Phospholipase A1
Systematic names and numbers
Phosphatidylcholine 1-acylhydrolase; EC 3.1.1.32; CAS No. 9043-29-2
Reactions catalysed Hydrolysis of the sn-1 ester bond of diacylphospholipids to form 2-acyl-1-lysophospholipids and free fatty acids
DESCRIPTION Brown liquid.
FUNCTIONAL USES Enzyme preparation.
Used in cheese production to reduce the loss of fat and milk solids and increase cheese yield.
GENERAL SPECIFICATIONS
Must conform to the latest edition of the JECFA General Specifications and Considerations for Enzyme Preparations used in Food Processing (see
Volume Introduction)