PROTEASE from ASPERGILLUS ORYZAE, 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 "Acceptable" was established at the 31st JECFA (1987).
SYNONYMS INS No.1101(i)
SOURCES Produced by the controlled fermentation of non-toxicogenic and nonpathogenic strains of Aspergillus oryzae and isolated from the growth
medium.
Active principles Endo- and exopeptidases
Systematic names and numbers
1. Aminopeptidases (EC 3.4.11)
2. Serine endopeptidases (EC 3.4.21)
3. Aspartic endopeptidases (EC 3.4.23)
Reactions catalyzed 1. Hydrolysis of proteins at the N-terminal, liberating amino acids
2. Hydrolysis of proteins containing serine peptide bonds
3. Hydrolysis of proteins containing aspartic acid bonds
Secondary enzyme activities
alpha-Amylase (EC 3.2.1.1)
DESCRIPTION Off-white to tan amorphous powders dispersed in food-grade diluents or carriers; may contain stabilizers and preservatives; soluble in water and practically insoluble in ethanol and ether
FUNCTIONAL USES Enzyme preparation
Used in the preparation of and/or in meat and fish products, beverages, soup and broths, dairy and bakery products
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations Used in Food Processing (see Volume Introduction)
