Safety evaluation of the food enzyme α‐amylase from Cellulosimicrobium funkei strain AE‐AMT

Safety evaluation of the food enzyme α‐amylase from Cellulosimicrobium funkei strain AE‐AMT

Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Cellulosimicrobium funkei strain AE‐AMT by Amano Enzyme Inc. The food enzyme is free from viable cells of the production organism. It is intended to be used in starch processi...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Magdalena Andryszkiewicz, Ana Gomes, Yi Liu, Sandra Rainieri, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2022-08-01
Series:EFSA Journal
Subjects:
food enzyme
α‐amylase
EC 3.2.1.1
4‐α‐d‐glucan glucanhydrolase
Microbacterium imperiale
Cellulosimicrobium funkei
Online Access:https://doi.org/10.2903/j.efsa.2022.7463

Internet

https://doi.org/10.2903/j.efsa.2022.7463

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