据欧盟食品安全局（EFSA）消息，近日欧盟食品安全局就评估豆皮中过氧化物酶（一种食品酶）的安全性发布意见。
按照欧盟法律要求，所有已上市或者准备上市的新食品酶均需要经过欧盟食品安全局的安全性评估，并获得欧盟委员会的批准。欧盟食品安全局在本次评估中认为，过氧化物酶来自大豆的可食用部分，因此无需进行毒理学评估。针对膳食暴露风险评估，在拟定使用条件下，无安全风险。然而，这种酶可能会含有致敏大豆蛋白，因此不能忽视对过敏人群的致敏反应。
部分原文报道如下：
The food enzyme considered in this opinion is a peroxidase （hydrogen-peroxide oxidoreductase; EC 1.11.1.7） obtained from hulls of soybeans （Glycine max） by the company Kerry Ingredients & Flavours. The compositional data provided were considered sufficient. The manufacturing process did not raise safety concerns. based on the origin of the food enzyme from edible parts of soybean, the enzyme manufacturing process, the compositional and biochemical data provided, and the dietary exposure assessment, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. However, the Panel noted that this food enzyme may contain allergenic soybean proteins, thus, adverse reactions in susceptible soybean-allergic individuals cannot be ruled out.
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日期：2017-12-29
