Food enzyme leucyl aminopeptidase



 

General information

Submitter Shin Nihon Chemical Co., Ltd Commission ID EFSA-Q-2023-00247

Source

Organism Aspergillus sp. GMM No
Strain DAP 19-109

EFSA Applications

Enzyme protein cDNA sequence Mass Chemical parameters Question number EFSA Status Safety evaluation
Leucyl aminopeptidase

Not available

Not available

 / EFSA-Q-2023-00247 Finished Safety evaluation of a food enzyme containing leucyl aminopeptidase and Xaa-Pro dipeptidyl-peptidase activities from the non-genetically modified Aspergillus sp. strain DAP 19-109

Manufacturing

Production Fermentation

Industrial activity

Intended food use
  • Bakery and cereal based products
  • Cereal processing
  • Dairy processing (whey processing)
  • Protein processing
  • Tea processing
  • Vinegar production
  • Yeast processing
 Exposure level Chronic exposure to the food enzyme–TOS was calculated using the FEIM webtool by combining the maximum recommended use level with individual consumption data (EFSA CEP Panel, 2021). The estimation involved selection of relevant food categories and application of technical conversion factors (EFSA CEP Panel, 2023).
 
Intended use level 216.0 Usage details

The food enzyme is intended to be used in 14 food manufacturing processes : Processing of dairy products (Production of flavouring preparations from dairy products, Production of modified milk proteins), Processing of meat and fish products (Production of protein hydrolysates from meat and fish proteins), Processing of cereals and other grains (Production of baked products, Production of cereal-based products other than baked, Production of brewed products, Production of distilled alcohol), Processing of fruits and vegetables (Production of non-wine vinegar), Processing of plant-and fungal-derived products (Production of tea and other herbal and fruit infusions, Production of plant extracts, Production of plant-based analogues of milk and milk products, Production of soy sauce, Production of protein hydrolysates from plants and fungi), Processing of yeast and yeast products.