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 |
Answer: Option B
Explanation:
|
| 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:
|
| 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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