Table 1.
Composition of the food enzyme
| Parameters | Unit | Batches | |||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4( a ) | ||
| Non‐reducing end α‐l‐arabinofuranosidase activity | ARXU(M)/g batch( b ) | 312.7 | 296.6 | 321.9 | 300.3 |
| Protein | % | 9.3 | 9.0 | 9.4 | 9.2 |
| Ash | % | 0.3 | 0.3 | 0.3 | 0.6 |
| Water | % | 88.7 | 88.4 | 88.8 | 88.7 |
| Total organic solids (TOS) ( c ) | % | 11.0 | 11.3 | 10.9 | 10.7 |
| Activity/mg TOS | ARXU(M)/mg TOS | 2.8 | 2.6 | 3.0 | 2.8 |
(a)
: Batch used for the toxicological studies.
(b)
: ARXU(M): ARabinofuranosidase eXo monosubstituted (see Section 3.3.1).
(c)
: TOS calculated as 100% – % water – % ash.