Food additives data book - wordpres

Enzymes 402
NAME: Beta-glucanase
CATEGORY: Enzymes
FOOD USE: Hydrolyses cellulose in brewing worts
SYNONYMS: Endo-1,3(4)-beta-D-glucanase/ EC 3.2.1.6/ CAS 9074-99-1 (b- from Aspergillus niger), 9012-54-8
(from Bacillus subtilis)/ laminarinase/ EINECS 232-980-2, 232-734-4 resp.
pH OPTIMUM: Aspergillus niger 5; Bacillus subtilis 7; Penicillium emersonii 4
TEMPERATURE OPTIMUM °C: Aspergillus niger 60; Bacillus subtilis 50–60; Penicillium emersonii 70
SIDE ACTIVITIES: Aspergillus niger amylase, glucoamylase, glucosidase; Bacillus subtilis amylase, glucosidase, protease;
Penicillium emersonii amylase, dextranase, protease
FUNCTION IN FOODS: Endo-hydrolysis of terminal 1,4-alpha-D-glucose residues from non-reducing end of polyglucoside
chains. Enzyme for beer filtration
TECHNOLOGY OF USE IN FOODS: Hydrolyses cellulose in brewing worts
LEGISLATION: USA: UK and CANADA: AUSTRALIA/
EUROPE: PACIFIC RIM:
GRAS from Approved Ale, beer, light beer, malt liquor, porter, stout, Japan: approved
Aspergillus niger corn for degerming distiller’s mash, mash
destined for vinegar manufacture,
unstandardised bakery products
REFERENCES: Ash, M., and Ash, I. (1995) Food Additives. Gower Publishing Co., Brookfield, VT.
Owusu-Ansah, Y. J. (1991) Enzymes. In: Smith, J. (Ed.), Food Additive User’s Handbook. Blackie
A & P, London, pp. 120–150.
ANY OTHER RELEVANT INFORMATION: Aspergillus niger broad range with low specificity; Bacillus subtilis narrow range with higher
specificity; Penicillium emersonii tolerant of low pH in some variants