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Home
‣
Biochemical Engineering
‣
Enzymes and Application
Comments
Question
Hersperidinase is used for
Options
A. juice clarification
B. juice debittering
C. off flavour reduction
D. RNA reduction in fish
Correct Answer
juice clarification
Enzymes and Application problems
Search Results
1. ?-amylase is an endo enzyme which requires
Options
A. Ca
B. Cu
C. Mn
D. None of these
Show Answer
Scratch Pad
Discuss
Correct Answer: Ca
2. The reduction in off flavour of beer is practiced through
Options
A. hersperidinase
B. rnase
C. invertase
D. diacetyl reductase
Show Answer
Scratch Pad
Discuss
Correct Answer: diacetyl reductase
3. Lysozyme
Options
A. catalyses hydrolysis of ?-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan
B. catalyses hydrolysis of ?-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan
C. catalyses hydrolysis of ?-1-4 linkages between N-diacetyl muranic acid and N-diacetyl glucosamine in peptideoglycan
D. all of the above
Show Answer
Scratch Pad
Discuss
Correct Answer: catalyses hydrolysis of ?-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan
4. Given an enzyme with a K
m
= 10m M and V
max
= 100 m mol/min. If [S] = 100 m M, which of the following will be true?
Options
A. A 10 fold increase in V
max
would increase velocity 10 fold y
B. A 10 fold decrease in K
m
would increase velocity
C. Both (a) and (b)
D. A 10 fold increase in V
max
would decrease velocity 20 fold
Show Answer
Scratch Pad
Discuss
Correct Answer: A 10 fold increase in V
max
would increase velocity 10 fold y
5. Which category of enzymes belongs to class two in the international classification?
Options
A. Hydrolases
B. Ligases
C. Transferases
D. Isomerase
Show Answer
Scratch Pad
Discuss
Correct Answer: Transferases
6. Enzymes degrade, alter or synthesize a food component through
Options
A. oxidation/reduction/isomerization
B. hydrolysis/synthesis
C. group transfer
D. all of the above
Show Answer
Scratch Pad
Discuss
Correct Answer: all of the above
7. The bitter taste of the high protein materials is reduced by using
Options
A. invertase
B. dectinase
C. protease
D. none of these
Show Answer
Scratch Pad
Discuss
Correct Answer: protease
8. Citrus juice debittering can be carried out using
Options
A. limoninase
B. inulinase
C. anthocyanase
D. None of these
Show Answer
Scratch Pad
Discuss
Correct Answer: limoninase
9. The prosthetic group present in phenolase enzyme is
Options
A. Mg
B. Cu
C. Ca
D. Fe
Show Answer
Scratch Pad
Discuss
Correct Answer: Cu
10. Soya off flavour removal may be achieved using
Options
A. di acetyl reductase
B. ?- amylase
C. aldehyde oxidase
D. protease
Show Answer
Scratch Pad
Discuss
Correct Answer: aldehyde oxidase
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