欧盟专家组经风险评估认为，大麦、小麦、大豆中提取的β-淀粉酶无过敏风险，可以用于食品烘焙和酿造工艺、蒸馏酒精生产和用于生产葡萄糖浆的淀粉加工，按照良好操作规范，按需添加。

 

    部分原文报道如下：

 

    The food enzyme considered in this opinion is a 4-α-d-glucan maltohydrolase （EC 3.2.1.2） obtained from grain of barley （Hordeum vulgare）， by the companies Genencor International B.V. and Senson Oy. This β-amylase is intended to be used in several food-manufacturing processes: baking and brewing processes, distilled alcohol production, and starch processing for the production of glucose syrups.