據(jù)了解，這種食品酶是由轉(zhuǎn)基因解淀粉芽孢桿菌（Bacillus amyloliquefaciens）菌株DP‐Czb53生產(chǎn)的，旨在用于淀粉加工和葡萄糖漿的生產(chǎn)中。

 

　　經(jīng)過評估，專家小組認(rèn)為，在預(yù)期的使用條件下，不能排除飲食暴露引起過敏反應(yīng)的風(fēng)險，但這種情況發(fā)生的可能性很低。根據(jù)提供的數(shù)據(jù)，小組得出結(jié)論，該食品酶在預(yù)期的使用條件下不會引起安全隱患。部分原文報道如下：

 

　　The food enzyme α‐amylase (4‐α‐d‐glucan glucohydrolase; EC 3.2.1.1) is produced with the genetically modified B. amyloliquefaciens strain DP‐Czb53 by Danisco US Inc. The genetic modifications do not raise safety concerns, except for the presence of a multicopy plasmid carrying known antimicrobial resistance genes. However, based on the absence of viable cells and DNA from the production organism in the food enzyme, this is not considered to be a risk. The food enzyme is intended to be used in starch processing for the production of glucose syrups. Toxicological studies and dietary exposure estimation were not considered necessary. Similarity of the amino acid sequence to those of known allergens was searched and one match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood for this to occur 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.

 

　　本文由食品伙伴網(wǎng)食品資訊中心編輯，供網(wǎng)友參考，歡迎轉(zhuǎn)載，轉(zhuǎn)載請注明出處！有任何疑問，請聯(lián)系news@foodmate.net。