Food additives data book - wordpres

Enzymes 404
NAME: Beta-glucosidase
CATEGORY: Enzymes
FOOD USE: Sugar beet/ Beer
SYNONYMS: Beta-D-glucoside hydrolase/ EC 3.2.1.21
pH OPTIMUM: Aspergillus niger 5, Aspergillus oryzae 5; Bacillus spp. 7; Clostridium thermocellum 9; Saccharomyces
spp. 7; Sweet almond 7; Trichoderma viride 5
TEMPERATURE OPTIMUM °C: Aspergillus niger 60; Aspergillus oryzae 65; Bacillus spp. 70; Clostridium thermocellum 60;
Saccharomyces spp. 45; Sweet almond 50; Trichoderma viride 65
SIDE ACTIVITIES: Aspergillus niger amylase, glucoamylase, protease; Aspergillus oryzae amylase, glucoamylase, protease;
Bacillus spp. amylase, glucanase, protease; Clostridium thermocellum protease; Saccharomyces spp.
glucanase, protease; Sweet almond: usually very pure; Trichoderma viride hemicellulase
FUNCTION IN FOODS: Used in the final stages of starch and cellulose hydrolysis
TECHNOLOGY OF USE IN FOODS: Used with other saccharolytic enzymes to release glucose from dextrans
LEGISLATION: UK and EUROPE: AUSTRALIA/PACIFIC RIM:
Approved Japan: approved
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.