SERINE PROTEASE WITH TRYPSIN SPECIFICITY FROM FUSARIUM OXYSPORUM EXPRESSED IN FUSARIUM VENENATUM
New specifications prepared at the 76th JECFA (2012) and published in FAO JECFA Monographs 13 (2012). An ADI “not specified” was established at the 76th JECFA (2012)
SYNONYMS
SOURCES
α-trypsin; β-trypsin; cocoonase; parenzyme; parenzymol; tryptar; trypure; pseudotrypsin; tryptase; tripcellim; sperm receptor hydrolase
Produced by submerged fermentation of a genetically modified nonpathogenic and non-toxigenic strain of Fusarium venenatum which contains a gene coding for serine protease with trypsin specificity from Fusarium oxysporum. The enzyme is secreted into the broth. The cell mass and other solids are secreted into the fermentation broth, separated by vacuum drum filtration or centrifugation. Ultrafiltration and/or evaporation are applied for concentration and further purification. Residual production strain microorganisms are removed by germ filtration. The final product is formulated using food-grade stabilizing and preserving agents and is standardized to the desired activity.
Active principles Serine protease with trypsin specificity
Systematic names and numbers
beta-Glucanase: EC 3.4.21.4, CAS number: 9002-07-7
Xylanase: 1,4-
CAS number: 90
Reactions catalysed Preferential cleavage: Arg, Lys
Secondary enzyme activities None
DESCRIPTION Brown liquid.
FUNCTIONAL USES Enzyme preparation.
Used in the production of partially or extensively hydrolyzed proteins of vegetable and animal origin. These hydrolyzed proteins may be used for various applications as ingredients in food and beverages, for protein fortification or as ingredients providing functional effects such as emulsification or flavour enhancement.
GENERAL SPECIFICATIONS
Must conform to the current edition of the JECFA General Specifications and Considerations for Enzyme Preparations Used in Food Processing.
