200 Best MCQs on Enzymes and Applications- biochemical engineering
Q17). 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)
Correct Answer:
both (a) and (b)
Explaination:
Q18). Citrus juice debittering can be carried out using
a).limoninase
b).inulinase
c).anthocyanase
d).None of these
Correct Answer:
limoninase
Explaination:
Q19). 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
Correct Answer:
Thiaminase
Explaination:
Q20). Soya off flavour removal may be achieved using
a).di acetyl reductase
b).β- amylase
c).aldehyde oxidase
d).protease
Correct Answer:
aldehyde oxidase
Explaination:
Q21). The reduction in off flavour of beer is practiced through
a).hersperidinase
b).rnase
c).invertase
d).diacetyl reductase
Correct Answer:
diacetyl reductase
Explaination:
Q22). Discoloration can be achieved by using
a).sulphloydryl oxidase
b).proteases
c).anthocyanase
d).all of these
Correct Answer:
anthocyanase
Explaination:
Q23). The prosthetic group present in phenolase enzyme is
a).Mg
b).Cu
c).Ca
d).Fe
Correct Answer:
Cu
Explaination:
Q24). Enzymes degrade, alter or synthesize a food component through
a).oxidation/reduction/isomerization
b).hydrolysis/synthesis
c).group transfer
d).all of the above
Correct Answer:
all of the above
Explaination: