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Safety evaluation of the food enzyme α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase from Paenibacillus alginolyticus

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Published on: Wed, 08 May 2019

The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase, EC 3.2.1.1) and 1,4‐α‐glucan 6‐α‐glucosyltransferase ((1→4)‐α‐d‐glucan:(1→4)‐α‐d‐glucan(d‐glucose) 6‐α‐d‐glucosyltransferase, EC 2.4.1.24) is produced with a Paenibacillus alginolyticus by Hayashibara Co., Ltd. The food enzyme is free from viable cells of the production organism. The α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase is intended to be used in starch processing for the production of isomaltodextrins. Residual amounts of total organic solids are removed by the purification steps applied during the production of isomaltodextrins and consequently dietary exposure is considered negligible. Similarity of the amino acid sequences to those of known allergens was searched and no matches were found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure to the food enzyme cannot be excluded, but the likelihood is considered to be low. 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.

© European Food Safety Authority, 2015

Safety evaluation of the food enzyme α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase from Paenibacillus alginolyticus


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