按照歐盟法律要求，所有已上市或者準備上市的新食品酶均需要經(jīng)過歐盟食品安全局的安全性評估，并獲得歐盟委員會的批準。歐盟食品安全局在本次評估中認為，過氧化物酶來自大豆的可食用部分，因此無需進行毒理學評估。針對膳食暴露風險評估，在擬定使用條件下，無安全風險。然而，這種酶可能會含有致敏大豆蛋白，因此不能忽視對過敏人群的致敏反應(yīng)。

 

　　部分原文報道如下：

 

　　The food enzyme considered in this opinion is a peroxidase （hydrogen-peroxide oxidoreductase; EC 1.11.1.7） obtained from hulls of soybeans （Glycine max） by the company Kerry Ingredients & Flavours. The compositional data provided were considered sufficient. The manufacturing process did not raise safety concerns. based on the origin of the food enzyme from edible parts of soybean, the enzyme manufacturing process, the compositional and biochemical data provided, and the dietary exposure assessment, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. However, the Panel noted that this food enzyme may contain allergenic soybean proteins, thus, adverse reactions in susceptible soybean-allergic individuals cannot be ruled out.

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