這種α-淀粉酶是利用轉(zhuǎn)基因地衣芽孢桿菌產(chǎn)生的食品酶。歐盟食品安全局專(zhuān)家組對(duì)這種α-淀粉酶的安全性進(jìn)行了評(píng)估。專(zhuān)家組經(jīng)過(guò)評(píng)估認(rèn)為，這種α-淀粉酶在預(yù)期最大使用量范圍內(nèi)不存在安全問(wèn)題，預(yù)期最大使用量為每天1189 mg TOS/kg 體重。

 

    部分原文如下：

 

    The food enzyme is an α‐amylase （4‐α‐D‐glucan glucanohydrolase; EC 3.2.1.1） produced with a genetically modified Bacillus licheniformis strain NZYM‐AN by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme does not contain the production organism or recombinant DNA; therefore, there is no safety concern for the environment. The α‐amylase is intended to be used in starch processing for the production of glucose syrups and distilled alcohol production.

 

    The Panel concluded that under the conditions of this repeated dose 90‐day oral toxicity study the no observed adverse effect level （NOAEL） was the highest dose tested, which corresponds to 1,189 mg TOS/kg bw per day.

 

    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(qǐng)注明出處！有任何疑問(wèn)，請(qǐng)聯(lián)系news@foodmate.net。