Discussion
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- Question
The bitter taste of the high protein materials is reduced by using
Options- A. invertase
- B. dectinase
- C. protease
- D. none of these
- Correct Answer
- protease
- 1. 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 Discuss
- 2. Hersperidinase is used for
Options- A. juice clarification
- B. juice debittering
- C. off flavour reduction
- D. RNA reduction in fish Discuss
- 3. ?-amylase is an endo enzyme which requires
Options- A. Ca
- B. Cu
- C. Mn
- D. None of these Discuss
- 4. The reduction in off flavour of beer is practiced through
Options- A. hersperidinase
- B. rnase
- C. invertase
- D. diacetyl reductase Discuss
- 5. 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 Discuss
- 6. Citrus juice debittering can be carried out using
Options- A. limoninase
- B. inulinase
- C. anthocyanase
- D. None of these Discuss
- 7. The prosthetic group present in phenolase enzyme is
Options- A. Mg
- B. Cu
- C. Ca
- D. Fe Discuss
- 8. Soya off flavour removal may be achieved using
Options- A. di acetyl reductase
- B. ?- amylase
- C. aldehyde oxidase
- D. protease Discuss
- 9. Sulphydryl oxidase is used for
Options- A. discoloration
- B. clarification of images
- C. UHT milk off flavour removal
- D. all of these Discuss
- 10. Which is true about rennet?
Options- A. It is a mixture of protease chymosin and pepsin
- B. It is a mixture of rennin and pepsin
- C. Both (a) and (b)
- D. none of the above Discuss
Enzymes and Application problems
Search Results
Correct Answer: all of the above
Correct Answer: juice clarification
Correct Answer: Ca
Correct Answer: diacetyl reductase
Correct Answer: catalyses hydrolysis of ?-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan
Correct Answer: limoninase
Correct Answer: Cu
Correct Answer: aldehyde oxidase
Correct Answer: UHT milk off flavour removal
Correct Answer: Both (a) and (b)
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