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:

No answer description available for this question. Let us discuss.

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:

No answer description available for this question. Let us discuss.

8. 

α-amylase is an endo enzyme which requires

A. Ca
B. Cu
C. Mn
D. None of these

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.

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:

No answer description available for this question. Let us discuss.

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:

No answer description available for this question. Let us discuss.