Biochemical Engineering - Enzymes and Application
Exercise :: Enzymes and Application - Section 1
- Enzymes and Application - Section 1
| 6. |
The bitter taste of the high protein materials is reduced by using |
| A. |
invertase | | B. |
dectinase | | C. |
protease | | D. |
none of these |
Answer: Option C
Explanation:
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| 7. |
Sulphydryl oxidase is used for |
| A. |
discoloration | | B. |
clarification of images | | C. |
UHT milk off flavour removal | | D. |
all of these |
Answer: Option C
Explanation:
|
| 8. |
α-amylase is an endo enzyme which requires |
Answer: Option A
Explanation:
|
| 9. |
Liquefaction of starch to dextrin is carried out by |
| A. |
α-amylase | | B. |
cellulase | | C. |
pectinase | | D. |
all of these |
Answer: Option A
Explanation:
|
| 10. |
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 |
Answer: Option C
Explanation:
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