Updated safety evaluation of the food enzyme isoamylase from the Dyella sp. strain MU 1174

Abstract The food enzyme isoamylase (glycogen α‐1,6‐glucanohydrolase, EC 3.2.1.68) is produced with Dyella sp. strain MU 1174 by Hayashibara Co. Ltd. In a previous opinion, the Panel on Food Contact Materials, Enzymes and Processing Aids of EFSA could not conclude on the safety of this food enzyme d...

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Autores principales:	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, Boet Glandorf, Lieve Herman, Jaime Aguilera, Yi Liu, Andrew Chesson
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	Food enzyme Isoamylase Glycogen α‐1,6-glucanohydrolase EC 3.2.1.68 Pseudomonas amyloderamosa Dyella sp Nutrition. Foods and food supply TX341-641 Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/f67912f86980432f9e95ee6a20845b76
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Updated safety evaluation of the food enzyme isoamylase from the Dyella sp. strain MU 1174

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