Multiple Choice Questions (MCQ) and Answers on Enzymes and Application
Question 1: The enzyme β-galactosidase is also known as
- lactase
- EC3.2.1.23
- both (a) and (b)
- isomerase
Answer: 3
Question 2: Enzymes degrade, alter or synthesize a food component through
- oxidation/reduction/isomerization
- hydrolysis/synthesis
- group transfer
- all of the above
Answer: 4
Question 3: The reduction in off flavour of beer is practiced through
- hersperidinase
- rnase
- invertase
- diacetyl reductase
Answer: 4
Question 4: Discoloration can be achieved by using
- sulphloydryl oxidase
- proteases
- anthocyanase
- all of these
Answer: 3
Question 5: The prosthetic group present in phenolase enzyme is
- Mg
- Cu
- Ca
- Fe
Answer: 2
Question 6: Chymosin hydrolyses the bond between
- Alanine and glycine
- Phenyl alanine and methonine
- Glutamic acid and alanine
- Alanine and phenyl alanine
Answer: 2
Question 7: Liquefaction of starch to dextrin is carried out by
- α-amylase
- cellulase
- pectinase
- all of these
Answer: 1
Question 8: The bitter taste of the high protein materials is reduced by using
- invertase
- dectinase
- protease
- none of these
Answer: 3
Question 9: Sulphydryl oxidase is used for
- discoloration
- clarification of images
- UHT milk off flavour removal
- all of these
Answer: 3
Question 10: α-amylase is an endo enzyme which requires
- Ca
- Cu
- Mn
- None of these
Answer: 1
Question 11:
Answer:
Question 11:Which of the following metallic ion is there in ascorbic acid oxidase?
- Mg
- Fe
- Cu
- Mn
Answer: 3
Question 12: Hersperidinase is used for
- juice clarification
- juice debittering
- off flavour reduction
- RNA reduction in fish
Answer: 1
Question 13: Milk digestibility is improved by using
- RNase
- lactase
- β-amylase
- none of these
Answer: 2
Question 14: Which of the following mainly serve to convert starch into high fructose corn syrup (HFCS)?
- α-amylase
- Gluco-isomerase
- Gluco-amylase
- all of these
Answer: 4
Question 15: Lysozyme
- catalyses hydrolysis of β-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan
- catalyses hydrolysis of α-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan
- catalyses hydrolysis of α-1-4 linkages between N-diacetyl muranic acid and N-diacetyl glucosamine in peptideoglycan
- all of the above
Answer: 1
Question 16: Soya off flavour removal may be achieved using
- di acetyl reductase
- β- amylase’
- aldehyde oxidase
- protease
Answer: 3
Question 17: Which of the following enzyme is responsible for causing vitamin B deficiency disease beriberi
- Ascorbic acid oxidase
- Thiaminase
- Lipoxygenase
- None of these
Answer: 2
Question 18: Which of the enzyme combination is commercially used for the removal of oxygen?
- Glucose oxidase-cellulase
- Glucose oxidase-catalase
- Glucose oxidase-lactase
- All of these
Answer: 2
Question 19: The enzyme used to reduce bitterness of grapes commonly contains
- α-L-rhamonosidase
- β-d-glucosidase
- β- galactosidase
- both (a) and (b)
Answer: 4
Question 20: Citrus juice debittering can be carried out using
- limoninase
- inulinase
- anthocyanase
- None of these
Answer: 1
Question 21: Lysozyme is naturally present in
- egg white
- bacteria
- tears & milk
- all of these
Answer: 4
Question 22: Enzymes act as antimicrobials
- by depriving an organism of a necessary metabolite
- by generating a substances toxic to the organism
- by attracting a cell wall component
- all of the above
Answer: 4
Question 23: β-amylase is
- endoenzyme
- exoenzyme
- saccharifying enzyme
- both (b) and (c)
Answer: 4
Question 24: Juice clarification extraction is facilitated by using
- cellulases
- amylase
- inulinase
- lactase
Answer: 1
Question 25: Trichoderma β-glucanase is reported
- to stabilize mashing
- to convert taste fractions of dextrins to fermentable sugars in beer
- to convert starch to dextrin
- all of the above
Answer: 1
Question 26: Which is true about rennet?
- It is a mixture of protease chymosin and pepsin
- It is a mixture of rennin and pepsin
- Both (a) and (b)
- none of the above
Answer: 3