Enzymes and Application MCQs : This section focuses on the "Enzymes and Application". These Multiple Choice Questions (MCQs) should be practiced to improve the Enzymes and Application skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.
Question 1
β-amylase is
A. endoenzyme
B. exoenzyme
C. saccharifying enzyme
D. Both B and C
Question 2
Juice clarification extraction is facilitated by using
A. cellulases
B. amylase
C. inulinase
D. lactase
Question 3
Lysozyme is naturally present in
A. egg white
B. bacteria
C. tears & milk
D. All of the above
Question 4
Enzymes act as antimicrobials
A. by depriving an organism of a necessary metabolite
B. by generating a substances toxic to the organism
C. by attracting a cell wall component
D. All of the above
Question 5
Trichoderma β-glucanase is reported
A. to stabilize mashing
B. to convert taste fractions of dextrins to fermentable sugars in beer
C. to convert starch to dextrin
D. All of the above
Question 6
The bitter taste of the high protein materials is reduced by using
A. invertase
B. dectinase
C. protease
D. None of the above
Question 7
Sulphydryl oxidase is used for
A. discoloration
B. clarification of images
C. UHT milk off flavour removal
D. All of the above
Question 8
α-amylase is an endo enzyme which requires
A. Ca
B. Cu
C. Mn
D. None of the above
Question 9
Liquefaction of starch to dextrin is carried out by
A. α-amylase
B. cellulase
C. pectinase
D. All of the above
Question 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
Question 11
Milk digestibility is improved by using
A. RNase
B. lactase
C. β-amylase
D. None of the above
Question 12
Which of the following mainly serve to convert starch into high fructose corn syrup (HFCS)?
A. α-amylase
B. Gluco-isomerase
C. Gluco-amylase
D. All of the above
Question 13
Lysozyme
A. catalyses hydrolysis of β-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan
B. catalyses hydrolysis of α-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan
C. catalyses hydrolysis of α-1-4 linkages between N-diacetyl muranic acid and N-diacetyl glucosamine in peptideoglycan
D. All of the above
Question 14
Hersperidinase is used for
A. juice clarification
B. juice debittering
C. off flavour reduction
D. RNA reduction in fish
Question 15
Which of the following metallic ion is there in ascorbic acid oxidase?
A. Mg
B. Fe
C. Cu
D. Mn
Question 16
Which of the enzyme combination is commercially used for the removal of oxygen?
A. Glucose oxidase-cellulase
B. Glucose oxidase-catalase
C. Glucose oxidase-lactase
D. All of the above
Question 17
The enzyme used to reduce bitterness of grapes commonly contains
A. α-L-rhamonosidase
B. β-d-glucosidase
C. β- galactosidase
D. Both A and B
Question 18
Citrus juice debittering can be carried out using
A. limoninase
B. inulinase
C. anthocyanase
D. None of the above
Question 19
Which of the following enzyme is responsible for causing vitamin B deficiency disease beriberi?
A. Ascorbic acid oxidase
B. Thiaminase
C. Lipoxygenase
D. None of the above
Question 20
Soya off flavour removal may be achieved using
A. di acetyl reductase
B. β- amylase
C. aldehyde oxidase
D. protease
Question 21
The reduction in off flavour of beer is practiced through
A. hersperidinase
B. rnase
C. invertase
D. diacetyl reductase
Question 22
Discoloration can be achieved by using
A. sulphloydryl oxidase
B. proteases
C. anthocyanase
D. All of the above
Question 23
The prosthetic group present in phenolase enzyme is
A. Mg
B. Cu
C. Ca
D. Fe
Question 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
Question 25
The enzyme β-galactosidase is also known as
A. lactase
B. EC3.2.1.23
C. Both A and B
D. isomerase
Question 26
Chymosin hydrolyses the bond between
A. Alanine and glycine
B. Phenyl alanine and methonine
C. Glutamic acid and alanine
D. Alanine and phenyl alanine
Question 27
Citrus juice debittering can be carried out using
A. limoninase
B. inulinase
C. anthocyanase
D. None of these
Question 28
Discoloration can be achieved by using
A. sulphloydryl oxidase
B. proteases
C. anthocyanase
D. all of these
Question 29
α-amylase is an endo enzyme which requires
A. Ca
B. Cu
C. Mn
D. None of these
Question 30
β-amylase is
A. endoenzyme
B. exoenzyme
C. saccharifying enzyme
D. both (b) and (c)
Question 31
Liquefaction of starch to dextrin is carried out by
A. α-amylase
B. cellulase
C. pectinase
D. all of these
Question 32
Lysozyme is naturally present in
A. egg white
B. bacteria
C. tears & milk
D. all of these
Question 33
Milk digestibility is improved by using
A. RNase
B. lactase
C. β-amylase
D. none of these
Question 34
Sulphydryl oxidase is used for
A. discoloration
B. clarification of images
C. UHT milk off flavour removal
D. all of these
Question 35
The bitter taste of the high protein materials is reduced by using
A. invertase
B. dectinase
C. protease
D. none of these
Question 36
The enzyme β-galactosidase is also known as
A. lactase
B. EC3.2.1.23
C. both (a) and (b)
D. isomerase
Question 37
The enzyme used to reduce bitterness of grapes commonly contains
A. α-L-rhamonosidase
B. β-d-glucosidase
C. β- galactosidase
D. both (a) and (b)
Question 38
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
Question 39
Which of the enzyme combination is commercially used for the removal of oxygen?
A. Glucose oxidase-cellulase
B. Glucose oxidase-catalase
C. Glucose oxidase-lactase
D. All of these
Question 40
Which of the following enzyme is responsible for causing vitamin B deficiency disease beriberi?
A. Ascorbic acid oxidase
B. Thiaminase
C. Lipoxygenase
D. None of these
Question 41
Which of the following mainly serve to convert starch into high fructose corn syrup (HFCS)?
A. α-amylase
B. Gluco-isomerase
C. Gluco-amylase
D. all of these