Enzymes and Application Questions and Answers

Multiple Choice Questions (MCQ) and Answers on Enzymes and Application

 

Question 1: The enzyme β-galactosidase is also known as

  1. lactase
  2. EC3.2.1.23
  3. both (a) and (b)
  4. isomerase

Answer: 3

Question 2: Enzymes degrade, alter or synthesize a food component through

  1. oxidation/reduction/isomerization
  2. hydrolysis/synthesis
  3. group transfer
  4. all of the above

Answer: 4

Question 3: The reduction in off flavour of beer is practiced through

  1. hersperidinase
  2. rnase
  3. invertase
  4. diacetyl reductase

Answer: 4

Question 4: Discoloration can be achieved by using

  1. sulphloydryl oxidase
  2. proteases
  3. anthocyanase
  4. all of these

Answer: 3

Question 5: The prosthetic group present in phenolase enzyme is

  1. Mg
  2. Cu
  3. Ca
  4. Fe

Answer: 2

Question 6: Chymosin hydrolyses the bond between

  1. Alanine and glycine
  2. Phenyl alanine and methonine
  3. Glutamic acid and alanine
  4. Alanine and phenyl alanine

Answer: 2

Question 7: Liquefaction of starch to dextrin is carried out by

  1. α-amylase
  2. cellulase
  3. pectinase
  4. all of these

Answer: 1

Question 8: The bitter taste of the high protein materials is reduced by using

  1. invertase
  2. dectinase
  3. protease
  4. none of these

Answer: 3

Question 9: Sulphydryl oxidase is used for

  1. discoloration
  2. clarification of images
  3. UHT milk off flavour removal
  4. all of these

Answer: 3

Question 10: α-amylase is an endo enzyme which requires

  1. Ca
  2. Cu
  3. Mn
  4. None of these

Answer: 1

Question 11: 

Answer:

Question 11:Which of the following metallic ion is there in ascorbic acid oxidase?

  1. Mg
  2. Fe
  3. Cu
  4. Mn

Answer: 3

Question 12: Hersperidinase is used for

  1. juice clarification
  2. juice debittering
  3. off flavour reduction
  4. RNA reduction in fish

Answer: 1

Question 13: Milk digestibility is improved by using

  1. RNase
  2. lactase
  3. β-amylase
  4. none of these

Answer: 2

Question 14: Which of the following mainly serve to convert starch into high fructose corn syrup (HFCS)?

  1. α-amylase
  2. Gluco-isomerase
  3. Gluco-amylase
  4. all of these

Answer: 4

Question 15: Lysozyme

  1. catalyses hydrolysis of β-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan
  2. catalyses hydrolysis of α-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan
  3. catalyses hydrolysis of α-1-4 linkages between N-diacetyl muranic acid and N-diacetyl glucosamine in peptideoglycan
  4. all of the above

Answer: 1

Question 16: Soya off flavour removal may be achieved using

  1. di acetyl reductase
  2. β- amylase’
  3. aldehyde oxidase
  4. protease

Answer: 3

Question 17: Which of the following enzyme is responsible for causing vitamin B deficiency disease beriberi

  1. Ascorbic acid oxidase
  2. Thiaminase
  3. Lipoxygenase
  4. None of these

Answer: 2

Question 18: Which of the enzyme combination is commercially used for the removal of oxygen?

  1. Glucose oxidase-cellulase
  2. Glucose oxidase-catalase
  3. Glucose oxidase-lactase
  4. All of these

Answer: 2

Question 19: The enzyme used to reduce bitterness of grapes commonly contains

  1. α-L-rhamonosidase
  2. β-d-glucosidase
  3. β- galactosidase
  4. both (a) and (b)

Answer: 4

Question 20: Citrus juice debittering can be carried out using

  1. limoninase
  2. inulinase
  3. anthocyanase
  4. None of these

Answer: 1

Question 21: Lysozyme is naturally present in

  1. egg white
  2. bacteria
  3. tears & milk
  4. all of these

Answer: 4

Question 22: Enzymes act as antimicrobials

  1. by depriving an organism of a necessary metabolite
  2. by generating a substances toxic to the organism
  3. by attracting a cell wall component
  4. all of the above

Answer: 4

Question 23: β-amylase is

  1. endoenzyme
  2. exoenzyme
  3. saccharifying enzyme
  4. both (b) and (c)

Answer: 4

Question 24: Juice clarification extraction is facilitated by using

  1. cellulases
  2. amylase
  3. inulinase
  4. lactase

Answer: 1

Question 25: Trichoderma β-glucanase is reported

  1. to stabilize mashing
  2. to convert taste fractions of dextrins to fermentable sugars in beer
  3. to convert starch to dextrin
  4. all of the above

Answer: 1

Question 26: Which is true about rennet?

  1. It is a mixture of protease chymosin and pepsin
  2. It is a mixture of rennin and pepsin
  3. Both (a) and (b)
  4. none of the above

Answer: 3