| Substance Information | |
|---|---|
| Synonyms of Substance Name | saccharogen amylase; glycogenase; β amylase, β-amylase; 1,4-α-D-glucan maltohydrolase; 4-α-D-glucan maltohydrolase |
| CAS Number | |
| INS Number | |
| IUBMB Number | 3.2.1.8 |
| Technological Function [Category (for enzyme preparations only)] | Food enzymes (including immobilized enzymes) |
| Description | |
| Functional Use | Hydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains |
| Production Organism(for food enzymes) | Bacillus subtilis |
| Donor Organism(for food enzymes) | |
| Area of Usage | |
| Area Of Utilization | |
| Food Category | |
| Subcategory | |
| Adoption by CCFA/CCFAC | 7 |
| Interaction with food | |
| Residues (mg/kg) (less than) | |
| Max Level | |
| Note | |
| JECFA Evaluation See JECFA | |
| JECFA Evaluation | yes |
| Comments | As mixed microbial carbohydrases and proteases |
| JECFA Specifications | yes |
| Notes and References | |
| Other Evaluations | |
| Special Use History | |
| Approval information | |
| Other information: | |
|
β-Amylase
Functional Use： Hydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains Production Organism： Soya
β-Amylase
Functional Use： Hydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains Production Organism： Bacillus cereus
β-Amylase
Functional Use： Hydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains Production Organism： Bacillus lichenformis
β-Amylase
Functional Use： Hydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains Production Organism： Bacillus megaterium
β-Amylase
Functional Use： Hydrolysis of (1→7)-α-D-glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains Production Organism： Bacillus flexus
β-Amylase
Functional Use： Hydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains Production Organism： malted or ungerminated barley |
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