Silano Vittorio, Barat Baviera José Manuel, Bolognesi Claudia, Brüschweiler Beat Johannes, Cocconcelli Pier Sandro, Crebelli Riccardo, Gott David Michael, Grob Konrad, Lampi Evgenia, Mortensen Alicja, Rivière Gilles, Steffensen Inger-Lise, Tlustos Christina, Van Loveren Henk, Vernis Laurence, Zorn Holger, Glandorf Boet, Herman Lieve, Aguileria-Gómez Margarita, Horn Christine, Kovalkovičová Natália, Liu Yi, Maia Joaquim Manuel, Chesson Andrew
EFSA J. 2019 May 8;17(5):e05683. doi: 10.2903/j.efsa.2019.5683. eCollection 2019 May.
The food enzyme α-amylase (4-α-d-glucan glucanohydrolase, EC 3.2.1.1) and 1,4-α-glucan 6-α-glucosyltransferase ((1→4)-α-d-glucan:(1→4)-α-d-glucan(d-glucose) 6-α-d-glucosyltransferase, EC 2.4.1.24) is produced with a by Hayashibara Co., Ltd. The food enzyme is free from viable cells of the production organism. The α-amylase and 1,4-α-glucan 6-α-glucosyltransferase is intended to be used in starch processing for the production of isomaltodextrins. Residual amounts of total organic solids are removed by the purification steps applied during the production of isomaltodextrins and consequently dietary exposure is considered negligible. Similarity of the amino acid sequences to those of known allergens was searched and no matches were found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure to the food enzyme cannot be excluded, but the likelihood is considered to be low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
食品酶α-淀粉酶（4-α-D-葡聚糖葡聚糖水解酶，EC 3.2.1.1）和1,4-α-葡聚糖6-α-葡萄糖基转移酶（（1→4）-α-D-葡聚糖：（1→4）-α-D-葡聚糖（D-葡萄糖）6-α-D-葡萄糖基转移酶，EC 2.4.1.24）由林原商事株式会社生产。该食品酶不含生产用生物体的活细胞。α-淀粉酶和1,4-α-葡聚糖6-α-葡萄糖基转移酶拟用于淀粉加工以生产异麦芽糖糊精。在异麦芽糖糊精生产过程中应用的纯化步骤可去除总有机固体的残留量，因此认为膳食暴露可忽略不计。搜索了氨基酸序列与已知过敏原的相似性，未发现匹配项。专家小组认为，在预期使用条件下，不能排除通过膳食接触该食品酶引起过敏致敏和激发反应的风险，但可能性被认为较低。根据提供的数据，专家小组得出结论，该食品酶在预期使用条件下不会引起安全问题。
