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The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain GNP by DSM Food Specialties B.V. The production strain qualifies for the qualified presumption of safety (QPS) approach to safety assessment. The food enzyme is intended to be used in nine food manufacturing processes: processing of cereals and other grains for the production of baked products, cereal‐based products other than baked, brewed products and distilled alcohol; processing of dairy products for the production of flavouring preparation and modified milk proteins; processing of meat and fish products for the production of protein hydrolysates; processing of plant‐ and fungal‐derived products for the production of protein hydrolysates and plant‐based analogues of milk and milk products. Since the food enzyme–total organic solids (TOS) is not carried into distilled alcohols, dietary exposure was estimated only to the remaining eight food processes. Exposure was estimated to be up to 17.934 mg TOS/kg body weight per day in European populations. As the production strain qualifies for the QPS approach to safety assessment and no issue of concern arose from the production process, no toxicological studies other than the assessment of allergenicity were required. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that the risk of allergic reactions upon dietary exposure cannot be excluded (except for distilled alcohol production), but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use. [ABSTRACT FROM AUTHOR]

A protein‐rich product (PP) with 46% protein and less than 1% fibre was recovered from brewery's spent grain. This study aimed to investigate the effects of replacing dietary fishmeal with PP on the growth, feed utilization efficiency and nutritional composition of Pacific white shrimp, Litopenaeus vannamei. The control diet (PP0, containing 35% fishmeal) was compared with four isonitrogenous (44% crude protein), isolipidic (10% crude fat) and isocaloric (20 kJ/g) test diets, PP10, PP30, PP50 and PP70, which were formulated using PP protein to replace 10%, 30%, 50% and 70% of fishmeal protein. Sextuplicate groups of shrimp (averaging 1.10 g) were fed each of the five diets for 8 weeks. The results showed that up to 50% of fishmeal replaced with PP did not negatively affect the shrimp survival, growth performance, feed utilization efficiency, or the protein content and amino acid profile of shrimp. However, replacing 70% of fishmeal protein with PP protein negatively affected the percent weight gain and specific growth rate of shrimp, although the shrimp survival rate and feed conversion ratio were not affected. [ABSTRACT FROM AUTHOR]

Soluble high molecular weight fractions isolated from the development of the Maillard reaction in 22 different model systems and food matrices were studied in order to assess their iron-chelating ability in vitro. Melanoidins and iron were incubated in a Na-acetate buffer (0.1 M, pH 5) at different weight ratios and free iron was measured by FAAS and the bathophenantroline procedure at the steady state. Melanoidins were classified at three levels according to their number of co-ordination sites for iron. Melanoidins from coffee (medium roasted), different types of beer (Pilsener, Abbeys, and dry-stout styles), and sweet wine (Pedro Ximenez) exerted a low iron-binding effect compared with melanoidins from model systems. The type of sugar was shown to be a significant parameter for obtaining melanoidins with high iron ability, and glucose was more efficient than lactose. No relationship was observed between browning and iron binding ability of melanoidins from model systems. The chromophoric residues were not the main co-ordination sites for iron complexation in the melanoidin structure. [Copyright &y& Elsevier]

Brewer's spent grain (BSG) is the major byproduct generated by the brewing industry. It has 50-70% fiber and 14-30% protein contents. This study investigates the technical and economic performances for producing protein-rich product (PP) from BSG using enzyme-assisted fractionation process. This was done through process optimization, scale-up verification, and techno-economic analysis (TEA). The experiment was conducted with varying enzyme (Alcalase) loadings and enzymatic hydrolysis times. The results showed that the optimal condition was using Alcalase loading of 5 µL/g with hydrolysis time of 1 h for achieving a high protein concentration (46%) in PP and protein separation efficiency (80%). Using the optimal condition, the scaled-up process resulted in a consistent PP composition and protein separation efficiency. The experimental conditions and results were input into process simulation model for determining the mass and energy flows, from which TEA is derived. For a processing plant with a capacity of 590 t wet BSG per day, the minimum selling price of PP (MSPP) to achieve a 5% return was determined to be 1044 USD/t. Sensitivity analysis revealed that Alcalase and BSG costs have the most effect on the MSPP. Besides, protein separation efficiency is an important processing parameter in determining the MSPP. [ABSTRACT FROM AUTHOR]