Enzymes and Application

Q1: Which of the following mainly serve to convert starch into high fructose corn syrup (HFCS)?

A α-amylase

B Gluco-isomerase

C Gluco-amylase

D all of these

ANS:D - all of these

No answer description is available

Q2: Citrus juice debittering can be carried out using

A limoninase

B inulinase

C anthocyanase

D None of these

ANS:A - limoninase

No answer description is available

Q3: Chymosin hydrolyses the bond between

A Alanine and glycine

B Phenyl alanine and methonine

C Glutamic acid and alanine

D Alanine and phenyl alanine

ANS:B - Phenyl alanine and methonine

No answer description is available

Q4: β-amylase is

A endoenzyme

B exoenzyme

C saccharifying enzyme

D both (b) and (c)

ANS:D - both (b) and (c)

No answer description is available

Q5: Hersperidinase is used for

A juice clarification

B juice debittering

C off flavour reduction

D RNA reduction in fish

ANS:A - juice clarification

No answer description is available

Q6: Lysozyme

A catalyses hydrolysis of β-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan

B catalyses hydrolysis of α-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan

C catalyses hydrolysis of α-1-4 linkages between N-diacetyl muranic acid and N-diacetyl glucosamine in peptideoglycan

D all of the above

ANS:A - catalyses hydrolysis of β-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan

No answer description is available

Q7: Liquefaction of starch to dextrin is carried out by

A α-amylase

B cellulase

C pectinase

D all of these

ANS:A - α-amylase

No answer description is available

Q8: The reduction in off flavour of beer is practiced through

A hersperidinase

B rnase

C invertase

D diacetyl reductase

ANS:D - diacetyl reductase

No answer description is available

Q9: Which of the enzyme combination is commercially used for the removal of oxygen?

A Glucose oxidase-cellulase

B Glucose oxidase-catalase

C Glucose oxidase-lactase

D All of these

ANS:B - Glucose oxidase-catalase

No answer description is available

Q10: α-amylase is an endo enzyme which requires

A Ca

B Cu

C Mn

D None of these

ANS:A - Ca

No answer description is available

Q11: Enzymes degrade, alter or synthesize a food component through

A oxidation/reduction/isomerization

B hydrolysis/synthesis

C group transfer

D all of the above

ANS:D - all of the above

No answer description is available

Q12: Discoloration can be achieved by using

A sulphloydryl oxidase

B proteases

C anthocyanase

D all of these

ANS:C - anthocyanase

No answer description is available

Q13: Soya off flavour removal may be achieved using

A di acetyl reductase

B β- amylase

C aldehyde oxidase

D protease

ANS:C - aldehyde oxidase

No answer description is available

Q14: Enzymes act as antimicrobials

A by depriving an organism of a necessary metabolite

B by generating a substances toxic to the organism

C by attracting a cell wall component

D all of the above

ANS:D - all of the above

No answer description is available

Q15: The enzyme used to reduce bitterness of grapes commonly contains

A α-L-rhamonosidase

B β-d-glucosidase

C β- galactosidase

D both (a) and (b)

ANS:D - both (a) and (b)

No answer description is available

Q16: Which of the following metallic ion is there in ascorbic acid oxidase?

A Mg

B Fe

C Cu

D Mn

ANS:C - Cu

No answer description is available

Q17: Trichoderma β-glucanase is reported

A to stabilize mashing

B to convert taste fractions of dextrins to fermentable sugars in beer

C to convert starch to dextrin

D all of the above

ANS:A - to stabilize mashing

No answer description is available

Q18: The enzyme β-galactosidase is also known as

A lactase

B EC3.2.1.23

C both (a) and (b)

D isomerase

ANS:C - both (a) and (b)

No answer description is available

Q19: Lysozyme is naturally present in

A egg white

B bacteria

C tears & milk

D all of these

ANS:D - all of these

No answer description is available

Q20: Juice clarification extraction is facilitated by using

A cellulases

B amylase

C inulinase

D lactase

ANS:A - cellulases

No answer description is available

Q21: Milk digestibility is improved by using

A RNase

B lactase

C β-amylase

D none of these

ANS:B - lactase

No answer description is available

Q22: The bitter taste of the high protein materials is reduced by using

A invertase

B dectinase

C protease

D none of these

ANS:C - protease

No answer description is available

Q23: The prosthetic group present in phenolase enzyme is

A Mg

B Cu

C Ca

D Fe

ANS:B - Cu

No answer description is available

Q24: Sulphydryl oxidase is used for

A discoloration

B clarification of images

C UHT milk off flavour removal

D all of these

ANS:C - UHT milk off flavour removal

No answer description is available

Q25: Which is true about rennet?

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

ANS:C - Both (a) and (b)

No answer description is available

Q26: Which of the following enzyme is responsible for causing vitamin B deficiency disease beriberi?

A Ascorbic acid oxidase

B Thiaminase

C Lipoxygenase

D None of these

ANS:B - Thiaminase

No answer description is available



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