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銆€銆€缁忚繃璇勪及锛屼笓瀹跺皬缁勮涓猴紝鍦ㄩ鏈熺殑浣跨敤鏉′欢涓嬶紝涓嶈兘鎺掗櫎楗鏆撮湶寮曡捣杩囨晱鍙嶅簲鐨勯闄┿€傛牴鎹墍鎻愪緵鐨勬暟鎹紝璇勪及灏忕粍寰楀嚭缁撹锛岃繖绉嶉鍝侀叾鍦ㄩ鏈熶娇鐢ㄦ潯浠朵笅涓嶄細寮曡捣瀹夊叏闂銆傞儴鍒嗗師鏂囨姤閬撳涓嬶細
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銆€銆€The food enzyme α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1) is produced with the non-genetically modified microorganism Bacillus amyloliquefaciens strain AE-BAA by Amano Enzyme Inc. The food enzyme is intended to be used in eight food manufacturing processes. Since residual amounts of food enzyme–total organic solids (TOS) are removed in two processes, dietary exposure was calculated only for the remaining six food manufacturing processes. It was estimated to be up to 0.842?mg TOS/kg body weight per day in European populations. The production strain of the food enzyme fulfils the requirements for the qualified presumption of safety (QPS) approach to safety assessment. Consequently, in the absence of other concerns, the Panel considered that toxicological studies were not needed for the safety assessment of this food enzyme. A search for the homology of the amino acid sequence of the food enzyme to known allergens was made and one match with a respiratory allergen was found. Known sources of food allergens were used in the manufacturing process, and the Panel considered that the risk of allergic reactions upon dietary exposure to this 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.銆€銆€
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銆€銆€鏈枃鐢遍鍝佷紮浼寸綉椋熷搧璧勮涓績缂栬緫锛屾湁浠讳綍鐤戦棶锛岃鑱旂郴news@www.sqrdapp.com銆�