據(jù)了解，這種食品酶含有內切多聚半乳糖醛酸酶、果膠酯酶、果膠裂解酶和非還原端α-l-阿拉伯呋喃糖苷酶四種活性，是由黑曲霉菌株PEC生產的，旨在用于7種食品生產過程。

　　

　　經過評估，專家小組得出結論，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 has four declared activities: endo-polygalacturonase ((1–4)-α-d-galacturonan glycanohydrolase (endo-cleaving); EC 3.2.1.15), pectinesterase (pectin pectylhydrolase; EC 3.1.1.11), pectin lyase ((1–4)-6-O-methyl-α-d-galacturonan lyase; EC 4.2.2.10) and non-reducing end α-l-arabinofuranosidase (α-l-arabinofuranoside non-reducing end α-l-arabinofuranosidase; EC 3.2.1.55). It is produced with the non-genetically modified Aspergillus niger strain PEC by DSM Food Specialties B.V. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in three food manufacturing processes. Subsequently, the applicant has requested to extend its use to include four additional processes. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of seven food manufacturing processes. As the food enzyme–total organic solids (TOS) are removed from the final foods in one food manufacturing process, the dietary exposure to the food enzyme–TOS was estimated only for the remaining six processes. The dietary exposure was calculated to be up to 0.612 mg TOS/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (204 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 333. based on the previous evaluation, the assessment of the new data and the revised margin of exposure, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised 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，有任何疑問，請聯(lián)系news@foodmate.net。