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Enzyme preparations - protecting food safety

According to statistics, at least 2,500 different enzymes have been discovered in microorganisms. Enzymes have been widely used in the food industry as its properties of improving food quality andprocessing , which greatly promote the development of the enzyme preparation industry. However, the sources and properties of the enzyme are related to food quality and safety. In particular, with the development of biotechnology, genetic engineering has been used to transform some microbial genes, thereby changing the basic structure of the enzyme protein and achieving the purpose of enhancing the functional properties of the enzyme in some certain aspects. Practice has become a model of commercial success, but this approach poses a safety hazard to the application of food enzymes.

食物酶的利用

 

 

The taste and flavor of the food we eat every day are mostly regulated by enzymes.

Main fields of enzyme preparations for food processing:

Enzyme preparation for protein processing

Enzyme preparation for flavor enhancement

Enzyme preparation for starch processing

Enzyme preparation for brewing

Enzyme preparation for oil processing

Enzyme preparation for oil processing, etc.

 

Microbial-derived food enzyme preparations usually contain, in addition to the enzyme protein itself, metabolites of microorganisms, as well as added preservatives and stabilizers. If the enzymes added to the food are considered as food additives, then health and safety issues should be taken into account

 

Firstly, the potential harm of enzyme preparations as food additives into food

1. As a foreign protein, it may cause an allergic reaction after entering the human body within the food. Although it is still rare, it needs to be considered when new enzyme preparations appear.

2. Enzyme preparations derived from microorganisms may carry toxins.

3. When the enzyme preparation is used as a food additive, it must conform to the national standard GB2760.

4. To date, there is insufficient evidence to suggest that enzymes used in the food industry are harmful.

5.The enzyme has been inactivated during processing in most cases. It’s uncertain if inactivatedenzymes are still present in the food through further unit operations. Therefore, indicating the added enzyme on the label may cause misunderstanding.

 

 

Safety evaluation of enzyme preparations

 

 

The safety requirements for enzyme preparation products the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) Expert Committee on Food Additives (JECFA) proposed an evaluation criteria for the safety of enzyme preparation sources as early as 1978 at the second WHO conference.

(1) Enzymes produced from automatic plant edible parts, or those produced by strains which were traditionally used in food, can be considered as foods without proper toxicity tests if they meet the appropriate chemical and microbiological requirements.

(2) A short-term toxicity test should be performed those enzymes generated by non-pathogenic general food contamination microorganisms.

(3) An extensive test should be run on those enzymes come from rare microbes.

This standard provides a basis for safety assessments for production of all countries in the world.

 

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Yueyang Ruikang Biotechnology Co., Ltd.

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Add: No. 2 Building, Lingang Incubation Base for Scientific and Technological Entrepreneurship,Yungang Road, Yueyang Chenglingji Port, New District, Yueyang City ,Hunan Province, China.

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