Safety evaluation of a β-amylase food enzyme obtained from wheat (Triticum spp.)

Flavourings and Processing Aids (CEF) EFSA Panel on Food Contact Materials Enzymes, Vittorio Silano, Claudia Bolognesi, Laurence Castle, Jean-Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, André Penninks, Andrew Smith, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Corina-Aurelia Zugravu & 9 others Andrew Chesson, Boet Glandorf, Lieve Hermann, Klaus-Dieter Jany, Francesca Marcon, Davor Želježic, Magdalena Andryszkiewicz, Yi Liu, Karl-Heinz Engel

Research output: Contribution to specialist publicationArticle

4 Downloads (Pure)

Abstract

The food enzyme considered in this opinion is a β-amylase (EC 3.2.1.2), obtained from the grain of wheat (Triticum spp.) by Roquette (France). The β-amylase is intended to be used in starch processing for production of glucose syrups containing maltose to be used as a food ingredient. Since the presence of residual amounts of total organic solids (TOS) in glucose syrups after filtration and purification during starch processing is negligible, no dietary exposure was calculated. As the food enzyme is derived from edible parts of wheat, no toxicological tests are required. Wheat is known as a gluten-containing cereal. However, the gluten content of the food enzyme was shown to be below the limit of quantification of the applied analytical method and well below the threshold value of 20 mg/kg for ‘gluten-free’ products. Furthermore, the potential allergenicity was evaluated by searching for similarity between the amino acid sequence of the β-amylase and the sequences of known food allergens; no match was found. Although β-amylase from wheat is described as a potential occupational respiratory allergen, and oral wheat challenges in wheat allergic patients may result in clinical symptoms, the enzyme and the low levels of other wheat proteins will be removed from the final food ingredients through a downstream purification process. Based on the origin of the food enzyme from edible parts of grain, the manufacturing process, and the compositional and biochemical data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
Original languageEnglish
Pagese04754
Volume15
No.5
Specialist publicationEFSA Journal
PublisherEuropean Food Safety Authority (EFSA)
DOIs
Publication statusPublished - May 2017

Fingerprint

Triticum
amylases
wheat
enzymes
gluten
syrups
allergens
ingredients
starch
allergenicity
purification methods
beta-amylase
glucose
wheat protein
dietary exposure
maltose
signs and symptoms (animals and humans)
analytical methods
mouth
manufacturing

Keywords

  • food enzyme
  • β-amylase
  • EC 3.2.1.2
  • Triticum spp.
  • wheat

Cite this

EFSA Panel on Food Contact Materials Enzymes, F. A. P. A. CEF., Silano, V., Bolognesi, C., Castle, L., Cravedi, J-P., Fowler, P., ... Engel, K-H. (2017). Safety evaluation of a β-amylase food enzyme obtained from wheat (Triticum spp.). EFSA Journal, 15(5), e04754. https://doi.org/10.2903/j.efsa.2017.4754

Safety evaluation of a β-amylase food enzyme obtained from wheat (Triticum spp.). / EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF); Silano, Vittorio; Bolognesi, Claudia; Castle, Laurence; Cravedi, Jean-Pierre; Fowler, Paul; Franz, Roland; Grob, Konrad; Gürtler, Rainer; Husøy, Trine; Kärenlampi, Sirpa; Mennes, Wim; Milana, Maria Rosaria; Penninks, André; Smith, Andrew; de Fátima Tavares Poças, Maria; Tlustos, Christina; Wölfle, Detlef; Zorn, Holger; Zugravu, Corina-Aurelia; Chesson, Andrew; Glandorf, Boet; Hermann, Lieve; Jany, Klaus-Dieter; Marcon, Francesca; Želježic, Davor; Andryszkiewicz, Magdalena; Liu, Yi; Engel, Karl-Heinz.

In: EFSA Journal, Vol. 15, No. 5, 05.2017, p. e04754.

Research output: Contribution to specialist publicationArticle

EFSA Panel on Food Contact Materials Enzymes, FAPACEF, Silano, V, Bolognesi, C, Castle, L, Cravedi, J-P, Fowler, P, Franz, R, Grob, K, Gürtler, R, Husøy, T, Kärenlampi, S, Mennes, W, Milana, MR, Penninks, A, Smith, A, de Fátima Tavares Poças, M, Tlustos, C, Wölfle, D, Zorn, H, Zugravu, C-A, Chesson, A, Glandorf, B, Hermann, L, Jany, K-D, Marcon, F, Želježic, D, Andryszkiewicz, M, Liu, Y & Engel, K-H 2017, 'Safety evaluation of a β-amylase food enzyme obtained from wheat (Triticum spp.)' EFSA Journal, vol. 15, no. 5, pp. e04754. https://doi.org/10.2903/j.efsa.2017.4754
EFSA Panel on Food Contact Materials Enzymes FAPACEF, Silano V, Bolognesi C, Castle L, Cravedi J-P, Fowler P et al. Safety evaluation of a β-amylase food enzyme obtained from wheat (Triticum spp.). EFSA Journal. 2017 May;15(5):e04754. https://doi.org/10.2903/j.efsa.2017.4754
EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF) ; Silano, Vittorio ; Bolognesi, Claudia ; Castle, Laurence ; Cravedi, Jean-Pierre ; Fowler, Paul ; Franz, Roland ; Grob, Konrad ; Gürtler, Rainer ; Husøy, Trine ; Kärenlampi, Sirpa ; Mennes, Wim ; Milana, Maria Rosaria ; Penninks, André ; Smith, Andrew ; de Fátima Tavares Poças, Maria ; Tlustos, Christina ; Wölfle, Detlef ; Zorn, Holger ; Zugravu, Corina-Aurelia ; Chesson, Andrew ; Glandorf, Boet ; Hermann, Lieve ; Jany, Klaus-Dieter ; Marcon, Francesca ; Želježic, Davor ; Andryszkiewicz, Magdalena ; Liu, Yi ; Engel, Karl-Heinz. / Safety evaluation of a β-amylase food enzyme obtained from wheat (Triticum spp.). In: EFSA Journal. 2017 ; Vol. 15, No. 5. pp. e04754.
@misc{1de87d6f871442269ff8a91012072fcd,
title = "Safety evaluation of a β-amylase food enzyme obtained from wheat (Triticum spp.)",
abstract = "The food enzyme considered in this opinion is a β-amylase (EC 3.2.1.2), obtained from the grain of wheat (Triticum spp.) by Roquette (France). The β-amylase is intended to be used in starch processing for production of glucose syrups containing maltose to be used as a food ingredient. Since the presence of residual amounts of total organic solids (TOS) in glucose syrups after filtration and purification during starch processing is negligible, no dietary exposure was calculated. As the food enzyme is derived from edible parts of wheat, no toxicological tests are required. Wheat is known as a gluten-containing cereal. However, the gluten content of the food enzyme was shown to be below the limit of quantification of the applied analytical method and well below the threshold value of 20 mg/kg for ‘gluten-free’ products. Furthermore, the potential allergenicity was evaluated by searching for similarity between the amino acid sequence of the β-amylase and the sequences of known food allergens; no match was found. Although β-amylase from wheat is described as a potential occupational respiratory allergen, and oral wheat challenges in wheat allergic patients may result in clinical symptoms, the enzyme and the low levels of other wheat proteins will be removed from the final food ingredients through a downstream purification process. Based on the origin of the food enzyme from edible parts of grain, the manufacturing process, and the compositional and biochemical data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.",
keywords = "food enzyme, β-amylase, EC 3.2.1.2, Triticum spp., wheat",
author = "{EFSA Panel on Food Contact Materials Enzymes}, {Flavourings and Processing Aids (CEF)} and Vittorio Silano and Claudia Bolognesi and Laurence Castle and Jean-Pierre Cravedi and Paul Fowler and Roland Franz and Konrad Grob and Rainer G{\"u}rtler and Trine Hus{\o}y and Sirpa K{\"a}renlampi and Wim Mennes and Milana, {Maria Rosaria} and Andr{\'e} Penninks and Andrew Smith and {de F{\'a}tima Tavares Po{\cc}as}, Maria and Christina Tlustos and Detlef W{\"o}lfle and Holger Zorn and Corina-Aurelia Zugravu and Andrew Chesson and Boet Glandorf and Lieve Hermann and Klaus-Dieter Jany and Francesca Marcon and Davor Želježic and Magdalena Andryszkiewicz and Yi Liu and Karl-Heinz Engel",
year = "2017",
month = "5",
doi = "10.2903/j.efsa.2017.4754",
language = "English",
volume = "15",
pages = "e04754",
journal = "EFSA Journal",
issn = "1831-4732",
publisher = "European Food Safety Authority (EFSA)",

}

TY - GEN

T1 - Safety evaluation of a β-amylase food enzyme obtained from wheat (Triticum spp.)

AU - EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF)

AU - Silano, Vittorio

AU - Bolognesi, Claudia

AU - Castle, Laurence

AU - Cravedi, Jean-Pierre

AU - Fowler, Paul

AU - Franz, Roland

AU - Grob, Konrad

AU - Gürtler, Rainer

AU - Husøy, Trine

AU - Kärenlampi, Sirpa

AU - Mennes, Wim

AU - Milana, Maria Rosaria

AU - Penninks, André

AU - Smith, Andrew

AU - de Fátima Tavares Poças, Maria

AU - Tlustos, Christina

AU - Wölfle, Detlef

AU - Zorn, Holger

AU - Zugravu, Corina-Aurelia

AU - Chesson, Andrew

AU - Glandorf, Boet

AU - Hermann, Lieve

AU - Jany, Klaus-Dieter

AU - Marcon, Francesca

AU - Želježic, Davor

AU - Andryszkiewicz, Magdalena

AU - Liu, Yi

AU - Engel, Karl-Heinz

PY - 2017/5

Y1 - 2017/5

N2 - The food enzyme considered in this opinion is a β-amylase (EC 3.2.1.2), obtained from the grain of wheat (Triticum spp.) by Roquette (France). The β-amylase is intended to be used in starch processing for production of glucose syrups containing maltose to be used as a food ingredient. Since the presence of residual amounts of total organic solids (TOS) in glucose syrups after filtration and purification during starch processing is negligible, no dietary exposure was calculated. As the food enzyme is derived from edible parts of wheat, no toxicological tests are required. Wheat is known as a gluten-containing cereal. However, the gluten content of the food enzyme was shown to be below the limit of quantification of the applied analytical method and well below the threshold value of 20 mg/kg for ‘gluten-free’ products. Furthermore, the potential allergenicity was evaluated by searching for similarity between the amino acid sequence of the β-amylase and the sequences of known food allergens; no match was found. Although β-amylase from wheat is described as a potential occupational respiratory allergen, and oral wheat challenges in wheat allergic patients may result in clinical symptoms, the enzyme and the low levels of other wheat proteins will be removed from the final food ingredients through a downstream purification process. Based on the origin of the food enzyme from edible parts of grain, the manufacturing process, and the compositional and biochemical data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

AB - The food enzyme considered in this opinion is a β-amylase (EC 3.2.1.2), obtained from the grain of wheat (Triticum spp.) by Roquette (France). The β-amylase is intended to be used in starch processing for production of glucose syrups containing maltose to be used as a food ingredient. Since the presence of residual amounts of total organic solids (TOS) in glucose syrups after filtration and purification during starch processing is negligible, no dietary exposure was calculated. As the food enzyme is derived from edible parts of wheat, no toxicological tests are required. Wheat is known as a gluten-containing cereal. However, the gluten content of the food enzyme was shown to be below the limit of quantification of the applied analytical method and well below the threshold value of 20 mg/kg for ‘gluten-free’ products. Furthermore, the potential allergenicity was evaluated by searching for similarity between the amino acid sequence of the β-amylase and the sequences of known food allergens; no match was found. Although β-amylase from wheat is described as a potential occupational respiratory allergen, and oral wheat challenges in wheat allergic patients may result in clinical symptoms, the enzyme and the low levels of other wheat proteins will be removed from the final food ingredients through a downstream purification process. Based on the origin of the food enzyme from edible parts of grain, the manufacturing process, and the compositional and biochemical data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

KW - food enzyme

KW - β-amylase

KW - EC 3.2.1.2

KW - Triticum spp.

KW - wheat

U2 - 10.2903/j.efsa.2017.4754

DO - 10.2903/j.efsa.2017.4754

M3 - Article

VL - 15

SP - e04754

JO - EFSA Journal

JF - EFSA Journal

SN - 1831-4732

PB - European Food Safety Authority (EFSA)

ER -