食品伙伴網(wǎng)訊  2019年7月29日，歐盟食品安全局（EFSA）發(fā)布關于來自轉(zhuǎn)基因大腸桿菌（菌株BLASC）的麥芽糖淀粉酶 （maltogenic amylase）安全性的評估結(jié)果。

 

　　據(jù)了解，這種食品酶是由Advanced Enzyme Technologies公司用轉(zhuǎn)基因大腸桿菌（菌株BLASC）生產(chǎn)的。這種食品酶旨在用于烘焙和釀造過程以及生產(chǎn)葡萄糖漿的淀粉加工中。經(jīng)過評估，專家小組得出結(jié)論，這種食品酶在預期使用條件下不會引起安全問題。

 

　　部分原文報道如下：

 

　　The food enzyme, a maltogenic amylase （glucan 1,4‐α‐maltohydrolase; EC 3.2.1.133）， is produced with a genetically modified Escherichia coli strain BLASC by Advanced Enzyme Technologies Ltd. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. This maltogenic amylase is intended to be used in baking and brewing processes and starch processing for the production of glucose syrups. Residual amounts of total organic solids （TOS） are removed by the purification steps applied during the production of glucose syrups; consequently, dietary exposure was not calculated for this food process. For baking and brewing processes, based on the maximum use levels recommended for food processes and individual data from the EFSA Comprehensive European Food Database, dietary exposure to the food enzyme-TOS was estimated to be up to 0.107 mg TOS/kg body weight （bw） per day.

 

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