| Substance Information | |
|---|---|
| Synonyms of Substance Name | |
| CAS Number | |
| INS Number | |
| IUBMB Number | 3.2.1.133 |
| Technological Function [Category (for enzyme preparations only)] | Food enzymes (including immobilized enzymes) |
| Description | |
| Functional Use | |
| Production Organism(for food enzymes) | Bacillus subtilis |
| Donor Organism(for food enzymes) | Bacillus stearothermphilus |
| Area of Usage | |
| Area Of Utilization | |
| Food Category | |
| Subcategory | |
| Adoption by CCFA/CCFAC | |
| Interaction with food | |
| Residues (mg/kg) (less than) | |
| Max Level | |
| Note | |
| JECFA Evaluation See JECFA | |
| JECFA Evaluation | http:// |
| Comments | |
| JECFA Specifications | http:// |
| Notes and References | |
| Other Evaluations | |
| Special Use History | |
| Approval information | |
| Other information: | |
|
Glucan 1,4-α-maltohydrolase
Functional Use： Hydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides so as to remove successive α-maltose residues from the non-reducing ends of the chains Production Organism： Bacillus subtilis
Glucan 1,4-α-maltohydrolase
Functional Use： Hydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides so as to remove successive α-maltose residues from the non-reducing ends of the chains Production Organism： Bacillus licheniformis |
|