Food additives data book - wordpres

Enzymes 456
NAME: Subtilisin
CATEGORY: Enzymes
FOOD USE: Baked goods/ Alcoholic beverages (beer)
SYNONYMS: EC 3.4.21.14
pH OPTIMUM: Bacillus amyloliquifaciens 9–11; Bacillus licheniformis 9–11; Bacillus subtilis 9–10; Aspergillus oryzae
8–10
TEMPERATURE OPTIMUM °C: Bacillus amyloliquifaciens 60–70; Bacillus licheniformis 60–70; Bacillus subtilis 55; Aspergillus
oryzae 60–70
SIDE ACTIVITIES: Bacillus amyloliquifaciens amylase, glucanase, other protease; Bacillus licheniformis amylase,
glucanase, other protease; Bacillus subtilis amylase, glucanase, other protease; Aspergillus oryzae
amylase, glucanase, other protease
FUNCTION IN FOODS: Baked goods – modification of gluten in baking of biscuits as powder at up to 0.25% of flour; to
reduce mixing time of dough as tablets at 75 HU per 100 g flour. Alcoholic beverages (beer) to provide
nitrogen for yeast growth and aid in filtration and chillproofing as liquid or powder at 0.3% DS
TECHNOLOGY OF USE IN FOODS: Baked goods – modification of gluten in baking of biscuits as powder at up to 0.25% of flour; to
reduce mixing time of dough as tablets at 75 HU per 100 g flour. Alcoholic beverages (beer) to provide
nitrogen for yeast growth and aid in filtration and chillproofing as liquid or powder at 0.3% DS
ANTAGONISTS: Bacillus amyloliquifaciens organophosphorus compounds; Bacillus licheniformis organophosphorus
compounds; Bacillus subtilis organophosphorus compounds; Aspergillus oryzae organophosphorus
compounds