| Substance Information | |
|---|---|
| Synonyms of Substance Name | α-L-rhamnosidase T; α-L-rhamnosidase N; α-L-rhamnoside rhamnohydrolase |
| CAS Number | |
| INS Number | |
| IUBMB Number | 3.2.1.40 |
| Technological Function [Category (for enzyme preparations only)] | Food enzymes (including immobilized enzymes) |
| Description | |
| Functional Use | Hydrolysis of terminal non-reducing α-L-rhamnose residues in α-L-rhamnosides |
| Production Organism(for food enzymes) | Penicillium decumbens |
| Donor Organism(for food enzymes) | |
| 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: | |
|
α-L-Rhamnosidase
Functional Use： Hydrolysis of terminal non-reducing α-L-rhamnose residues in α-L-rhamnosides Production Organism： Penicillium multicolour |
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