Biochemical Engineering - Enzymes and Application

Exercise :: Enzymes and Application - Section 1

  • Enzymes and Application - Section 1
21. 

The reduction in off flavour of beer is practiced through

A. hersperidinase
B. rnase
C. invertase
D. diacetyl reductase

Answer: Option D

Explanation:

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22. 

Discoloration can be achieved by using

A. sulphloydryl oxidase
B. proteases
C. anthocyanase
D. all of these

Answer: Option C

Explanation:

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23. 

The prosthetic group present in phenolase enzyme is

A. Mg
B. Cu
C. Ca
D. Fe

Answer: Option B

Explanation:

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24. 

Enzymes degrade, alter or synthesize a food component through

A. oxidation/reduction/isomerization
B. hydrolysis/synthesis
C. group transfer
D. all of the above

Answer: Option D

Explanation:

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25. 

The enzyme β-galactosidase is also known as

A. lactase
B. EC3.2.1.23
C. both (a) and (b)
D. isomerase

Answer: Option C

Explanation:

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