AMYLOGLUCOSIDASE FROM RHIZOPUS NIVEUS

CAS: 977080-40-2 ENZYME, MALTING OR FERMENTING AID, PROCESSING AID

Amyloglucosidase from Rhizopus niveus is a food enzyme preparation used to break down gelatinized starch into sugars during food processing.

What It Is

Amyloglucosidase from Rhizopus niveus is an enzymatic food processing aid derived from the filamentous fungus Rhizopus niveus. Enzymes in this class, often referred to as glucoamylases, catalyze the hydrolysis of alpha-1,4 and alpha-1,6 glucosidic bonds in starch, yielding simpler sugars such as glucose. In the context of food production, this enzyme operates as a malting or fermenting aid that assists in degrading gelatinized starch into constituent sugars, which can be further utilized in fermentation or other processing steps. The CAS number associated with this ingredient is 977080-40-2, and it appears in regulatory frameworks governing permitted enzyme preparations in food. It is identified in regulatory listings under the technical function of enzyme, malting or fermenting aid, and processing aid, reflecting its role in modifying the structure of polysaccharides during food manufacture. This enzyme is included in regulatory references such as 21 CFR 173.110, which documents authorized conditions for its use in specific food processes in the United States. The term "glucoamylase" is a common name for amyloglucosidase, indicating its activity in cleaving terminal glucose residues from starch molecules.

How It Is Made

The production of amyloglucosidase from Rhizopus niveus begins with the cultivation of a nonpathogenic strain of the fungus under controlled fermentation conditions. The microorganism is propagated in a growth medium that supports robust enzyme production. After the fermentation phase, the solids and cellular debris are removed through filtration or centrifugation. The enzyme is then recovered from the culture filtrate and further processed to remove the fungal cells entirely, ensuring that the final product contains only the purified enzyme and any permitted carriers. In the specific regulatory context of 21 CFR 173.110, safety conditions stipulate that the production process must completely eliminate the organism Rhizopus niveus from the final amyloglucosidase preparation, underscoring purity and the absence of viable production organisms in the additive. Carriers such as diatomaceous silica may be used in the formulation to stabilize the enzyme and facilitate handling. In industrial settings, additional downstream purification steps like ultrafiltration, diafiltration, or chromatography may be applied to achieve the desired purity and activity profile. These manufacturing practices are designed to comply with food safety standards and good manufacturing practices for enzyme preparations used in food processing.

Why It Is Used In Food

Amyloglucosidase from Rhizopus niveus is used in food manufacturing because it effectively breaks down complex starches into simpler sugars during processing. Starch is a major component of many plant-derived raw materials, but its large polymeric structure limits its direct use in many industrial processes. By catalyzing the hydrolysis of starch into glucose and other simple sugars, amyloglucosidase facilitates fermentation in alcoholic beverage production, increases the yield of fermentable sugars for vinegar and spirit manufacture, and improves process efficiency in starch conversion applications. The enzyme’s ability to reduce starch to its constituent sugars can also support the production of syrups and sweetening intermediates. Its role as a processing aid is typically functional rather than nutritive, enabling technological transformations during food and beverage manufacture without contributing significant nutritional value to the final product. Regulatory frameworks that permit its use, such as 21 CFR 173.110, reflect its established technological need and the controlled conditions under which it may be applied.

Adi Example Calculation

Because amyloglucosidase from Rhizopus niveus is used as a processing aid and regulatory frameworks such as 21 CFR 173.110 focus on conditions of use rather than a specific numeric Acceptable Daily Intake (ADI), an illustrative calculation of ADI is not directly applicable to this enzyme preparation. In general, when ADIs are established for food additives, they are expressed as milligrams of additive per kilogram of body weight per day. An example ADI scenario might involve an enzyme with a numeric ADI; for instance, if an enzyme had an ADI of X mg/kg body weight per day, a person weighing 70 kg could theoretically consume up to 70 times X mg of that additive every day over a lifetime without appreciable health risk under regulatory assumptions. However, because this specific enzyme preparation does not have a formal numeric ADI established in public regulatory listings and its exposure in final foods is negligible due to inactivation and removal during processing, numeric examples do not directly apply in this context.

Safety And Health Research

The safety evaluation of amyloglucosidase from Rhizopus niveus as a food processing aid focuses on the enzyme’s production, purity, and absence of the production organism in the final preparation rather than on traditional toxicological endpoints like chronic toxicity or carcinogenicity at dietary levels. Regulatory frameworks such as 21 CFR 173.110 require that the enzyme be derived from a nonpathogenic, nontoxic strain of Rhizopus niveus and that the organism be completely removed during processing, reflecting an assessment that the enzyme itself and any residual protein do not pose inherent toxic hazards when used under approved conditions. Enzyme preparations, including amyloglucosidase, are proteins that are generally digested into amino acids in the human gastrointestinal tract, reducing systemic exposure. Safety research for food enzymes often includes evaluations of manufacturing organism safety, absence of toxins or contaminants, and allergenicity potential, though specific published toxicological studies for this exact enzyme preparation may not be readily accessible in public databases. Evaluations by expert committees or regulatory authorities consider available data on purity, manufacturing controls, and historical use of similar enzyme preparations in food production. Because enzyme preparations are used in processing and are typically inactivated or removed before consumption, exposure through final food products is minimal.

Regulatory Status Worldwide

In the United States, amyloglucosidase derived from Rhizopus niveus is permitted for use as a food additive under the conditions set forth in 21 CFR 173.110, which specifies that the enzyme product, consisting of enzyme derived from Rhizopus niveus with diatomaceous silica as a carrier, may be safely used for degrading gelatinized starch into constituent sugars during the production of distilled spirits and vinegar, provided the enzyme is produced in a way that removes the production organism completely from the final product. This regulatory citation confirms its status as an authorized processing aid under U.S. food additive regulations. At the international level, enzymes intended for use in food within the European Union must undergo a safety evaluation by the European Food Safety Authority (EFSA) and be included on a Union list of authorized food enzymes under Regulation EC No 1332/2008 before they can be marketed and used; enzyme preparations are currently subject to this framework. While amyloglucosidase-type enzymes have a long history of use in many jurisdictions, inclusion on specific lists of approved food enzymes in the EU depends on completed safety assessments and formal authorization. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) provides general specifications and evaluations for food additive enzymes, but specific monographs or numeric intake recommendations for this source may not be separately defined in publicly accessible JECFA entries. As a result, regulatory status outside the U.S. may vary based on region-specific evaluations and listings.

Taste And Functional Properties

Amyloglucosidase from Rhizopus niveus does not directly impart a taste of its own to foods; rather, its activity influences flavor indirectly by altering the sugar profile of starch-rich materials. When starch is converted into simpler sugars like glucose, the resulting increase in sugar content can contribute to the sweetness of intermediate ingredients like syrups, which in turn can affect the sensory characteristics of finished products. Functionally, the enzyme is active under conditions typical of starch processing, where heat and moisture have gelatinized starch granules, exposing them to enzymatic action. Its activity tends to be optimal in mildly acidic to neutral pH ranges and at temperatures common to food processing steps such as mashing or saccharification. Because enzyme activity is dependent on environmental factors, manufacturers tailor process parameters to support efficient starch hydrolysis without denaturing the protein. Amyloglucosidase’s specificity for terminal glucose residues enables it to work synergistically with other amylolytic enzymes, such as alpha-amylases, to achieve comprehensive starch breakdown. These functional properties make it a versatile tool in food processing, especially where modification of carbohydrate structure is required.

Acceptable Daily Intake Explained

The concept of Acceptable Daily Intake (ADI) refers to the estimated amount of a food additive that can be consumed daily over a lifetime without appreciable health risk, based on toxicological data and safety factors. For enzymes used as processing aids, such as amyloglucosidase from Rhizopus niveus, regulatory assessments often prioritize manufacturing controls and the removal of production organisms rather than setting a numeric ADI, since these proteins are generally inactivated and present in negligible amounts in finished foods. In regulatory systems where an enzyme is approved as a processing aid under defined conditions of use, such as in 21 CFR 173.110 for the U.S., the regulatory text permits use under specific technological conditions without a separate numeric ADI. In other frameworks like the European Union’s food enzyme authorization process, enzyme preparations must undergo safety evaluation, including considerations of exposure and toxicological data, before being listed and authorized; if an EFSA safety assessment identifies a need for an ADI, it would be specified in the scientific opinion. In cases where formal numeric ADIs are not established or publicly available, the regulatory evaluation still ensures that the enzyme’s use is safe when applied according to specified conditions, and this forms the basis for its permitted application in food processing.

Comparison With Similar Additives

Amyloglucosidase from Rhizopus niveus can be compared with other starch-degrading enzymes used in food processing. One example is alpha-amylase, which randomly cleaves internal alpha-1,4 glycosidic bonds in starch to produce shorter chains like dextrins; this enzyme is often used in baking and brewing to reduce viscosity and aid fermentation. Another enzyme, pullulanase, specifically attacks alpha-1,6 glycosidic linkages, complementing other amylases in breaking down branched starch structures. Compared with microbial glucoamylases from sources like Aspergillus niger, which perform similar terminal glucose release, RHIZOPUS niveus amyloglucosidase may differ in specific activity profiles or optimal operating conditions but serves a comparable role in converting starch to glucose. These enzymes share the common functional goal of facilitating starch modification, yet they may be chosen based on process-specific requirements such as pH and temperature optima, substrate specificity, or regulatory acceptance in particular food jurisdictions.

Common Food Applications Narrative

In food manufacturing, amyloglucosidase from Rhizopus niveus finds application in processes where starch-rich ingredients need to be transformed into fermentable sugars or simpler carbohydrate fractions. For example, in the production of distilled spirits such as whiskey or vodka, malted grains and other starchy materials undergo a saccharification step where complex starches are enzymatically broken down into sugars that yeast can ferment. Amyloglucosidase complements the activity of other amylases during this step, enhancing the conversion of starch to glucose and improving overall fermentable sugar yield. Similarly, in vinegar production, the degradation of starch to sugars facilitates the subsequent microbial conversion of sugars into acetic acid by acetic acid bacteria. Starch-converting enzymes like amyloglucosidase are also used in the preparation of high-glucose syrups and dextrose intermediates, which serve as foundational ingredients in a range of food and beverage formulations. Although the enzyme itself is not present in the final consumable product in measurable form, it plays a critical role in transforming raw agricultural materials into ingredients that meet functional and processing targets. Because it operates under controlled processing conditions and is used at levels established by regulation, its contribution to food applications is focused on enabling specific technological steps rather than altering the finished food’s nutrient composition.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 173.110

EFSA

  • Notes: No specific EU authorization listing found; enzymes require EFSA evaluation before approval.

JECFA

  • Notes: No specific JECFA evaluative entry for this exact source was found in authoritative listings.

Sources

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