據(jù)了解，這種食品酶是由非轉(zhuǎn)基因釀酒酵母菌株ARY-2生產(chǎn)的，旨在通過水解天冬酰胺來減少高溫低濕條件下食品加工過程中丙烯酰胺的形成。

 

　　經(jīng)過評估，專家小組認(rèn)為，在預(yù)期的使用條件下，不能排除通過飲食接觸引起過敏反應(yīng)的風(fēng)險(xiǎn)。根據(jù)所提供的數(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問題。部分原文報(bào)道如下：

 

　　The asparaginase (L-asparagine amidohydrolase, EC 3.5.1.1) is produced by the non-genetically modified Saccharomyces cerevisiae strain ARY-2 by Renaissance BioScience Corporation. The food enzyme is not separated from the yeast cells during the enzyme production. The food enzyme is intended to be used to reduce acrylamide formation during food processing at high temperature and low moisture conditions by hydrolysing asparagine. Dietary exposure was estimated to be up to 32.246 mg TOS/kg body weight per day in European populations. Toxicity tests were considered unnecessary by the Panel because the production strain was considered safe and no issues of concern resulting from the food enzyme manufacturing process were identified. A search for the homology of the amino acid sequence of the asparaginase to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to the food enzyme cannot be excluded. 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，有任何疑問，請聯(lián)系news@foodmate.net。