Enzymes and their role in food MCQs

What is an enzyme? a) A type of carbohydrate b) A type of lipid c) A biological catalyst d) A type of protein Answer: c) A biological catalyst What does an enzyme do in a biochemical reaction? a) Slows down the reaction b) Increases the activation energy c) Speeds up the reaction d) Changes the final products Answer: c) Speeds up the reaction Which of the following is NOT a characteristic of enzymes? a) They are reusable b) They lower the activation energy c) They are consumed in the reaction d) They are specific to their substrates Answer: c) They are consumed in the reaction What is the primary role of amylase in food processing? a) Breaking down proteins b) Hydrolyzing fats c) Converting starch into sugars d) Enhancing color Answer: c) Converting starch into sugars Which enzyme is used in the production of cheese? a) Lipase b) Amylase c) Lactase d) Rennin Answer: d) Rennin What is the optimal temperature range for most food enzymes? a) 0°C to 10°C b) 20°C to 30°C c) 35°C to 45°C d) 50°C to 60°C Answer: c) 35°C to 45°C Which of the following enzymes is responsible for tenderizing meat? a) Pectinase b) Protease c) Cellulase d) Lipase Answer: b) Protease What type of reaction does lactase catalyze? a) Hydrolysis of proteins b) Breakdown of lipids c) Breakdown of lactose into glucose and galactose d) Conversion of starch into maltose Answer: c) Breakdown of lactose into glucose and galactose Which enzyme is commonly used in the baking industry to improve dough quality? a) Amylase b) Lactase c) Lipase d) Catalase Answer: a) Amylase How does temperature affect enzyme activity? a) Increases indefinitely with temperature b) Decreases enzyme activity at high temperatures c) Has no effect on enzyme activity d) Increases enzyme activity only at very high temperatures Answer: b) Decreases enzyme activity at high temperatures What is the role of cellulase in food processing? a) Breaking down proteins b) Hydrolyzing cellulose c) Converting starch into sugar d) Hydrolyzing fats Answer: b) Hydrolyzing cellulose Which enzyme is used to clarify fruit juices by breaking down pectin? a) Amylase b) Pectinase c) Protease d) Lipase Answer: b) Pectinase Which enzyme is critical for the production of high-fructose corn syrup? a) Amylase b) Glucose isomerase c) Lactase d) Catalase Answer: b) Glucose isomerase What is the impact of pH on enzyme activity? a) Enzymes have optimal pH ranges and can denature outside these ranges b) Enzymes are unaffected by pH changes c) Enzymes work better in acidic environments only d) Enzymes work better in alkaline environments only Answer: a) Enzymes have optimal pH ranges and can denature outside these ranges Which enzyme is used in the brewing industry to convert starches into fermentable sugars? a) Amylase b) Lactase c) Cellulase d) Protease Answer: a) Amylase What does the enzyme lipase do? a) Breaks down carbohydrates b) Breaks down fats into fatty acids and glycerol c) Breaks down proteins d) Breaks down nucleic acids Answer: b) Breaks down fats into fatty acids and glycerol Which enzyme is involved in the ripening of fruits? a) Amylase b) Protease c) Pectinase d) Lipase Answer: c) Pectinase What is enzyme inhibition? a) Increase in enzyme activity b) Decrease in enzyme activity c) Change in enzyme structure d) Production of more enzymes Answer: b) Decrease in enzyme activity Which type of enzyme inhibition involves the binding of an inhibitor to the active site of the enzyme? a) Competitive inhibition b) Non-competitive inhibition c) Allosteric inhibition d) Irreversible inhibition Answer: a) Competitive inhibition Which enzyme is used in the production of wine to aid in the clarification of the wine? a) Amylase b) Pectinase c) Protease d) Lipase Answer: b) Pectinase What is the primary function of proteases in the food industry? a) Hydrolyzing starches b) Breaking down fats c) Breaking down proteins d) Hydrolyzing cellulose Answer: c) Breaking down proteins Which enzyme is used to produce lactose-free dairy products? a) Amylase b) Lactase c) Protease d) Lipase Answer: b) Lactase What is the effect of enzyme denaturation? a) Enzyme becomes more active b) Enzyme becomes less specific c) Enzyme loses its functional shape and activity d) Enzyme produces more products Answer: c) Enzyme loses its functional shape and activity Which of the following is an enzyme used in meat tenderization? a) Amylase b) Papain c) Pectinase d) Lactase Answer: b) Papain What type of enzyme is used to modify the texture of food products such as bread and pasta? a) Amylase b) Lipase c) Protease d) Cellulase Answer: a) Amylase Which enzyme is used to reduce the bitterness of citrus fruits? a) Protease b) Amylase c) Pectinase d) Glucose oxidase Answer: c) Pectinase Which enzyme is utilized in the manufacture of baby food to aid digestion? a) Amylase b) Lipase c) Lactase d) Protease Answer: b) Lipase What is the function of the enzyme glucose oxidase in food processing? a) Breaks down fats b) Converts glucose into gluconic acid and hydrogen peroxide c) Hydrolyzes proteins d) Degrades starch Answer: b) Converts glucose into gluconic acid and hydrogen peroxide Which enzyme is commonly used to remove undesirable flavors from food products? a) Catalase b) Glucose oxidase c) Lipase d) Amylase Answer: b) Glucose oxidase What role does the enzyme rennin play in cheese making? a) Hydrolyzes fats b) Coagulates milk proteins c) Breaks down carbohydrates d) Degrades nucleic acids Answer: b) Coagulates milk proteins Which enzyme is involved in the breakdown of gluten in wheat products? a) Protease b) Amylase c) Cellulase d) Pectinase Answer: a) Protease Which type of enzyme is used in the production of high-quality beer to improve flavor and clarity? a) Lipase b) Amylase c) Protease d) Pectinase Answer: b) Amylase Which enzyme is responsible for the conversion of starches into fermentable sugars in beer production? a) Lactase b) Amylase c) Cellulase d) Pectinase Answer: b) Amylase What is the role of the enzyme catalase in food processing? a) Degrades starches b) Converts hydrogen peroxide into water and oxygen c) Breaks down fats d) Hydrolyzes proteins Answer: b) Converts hydrogen peroxide into water and oxygen Which enzyme helps in the clarification of honey by removing impurities? a) Amylase b) Glucose oxidase c) Pectinase d) Protease Answer: b) Glucose oxidase What is the effect of enzyme inhibitors on enzyme activity? a) Increase enzyme activity b) Decrease enzyme activity c) Have no effect on enzyme activity d) Change the enzyme’s substrate specificity Answer: b) Decrease enzyme activity Which enzyme is used to accelerate the fermentation process in winemaking? a) Amylase b) Pectinase c) Protease d) Cellulase Answer: b) Pectinase How does enzyme specificity affect food processing? a) Allows for targeted reactions and improved efficiency b) Reduces the reaction speed c) Increases the formation of by-products d) Causes non-specific reactions Answer: a) Allows for targeted reactions and improved efficiency Which enzyme is used to hydrolyze the protein in soybean products to enhance digestibility? a) Amylase b) Protease c) Lipase d) Cellulase Answer: b) Protease What is the primary role of enzymes in the fermentation of dairy products? a) Converting lactose into lactic acid b) Breaking down fats c) Hydrolyzing starches d) Degrading proteins Answer: a) Converting lactose into lactic acid Which enzyme is used to tenderize meat by breaking down connective tissues? a) Cellulase b) Amylase c) Papain d) Lactase Answer: c) Papain In which process is enzyme-catalyzed hydrolysis crucial for the production of sweeteners like maltose? a) Fermentation b) Hydrolysis of starch c) Lipid oxidation d) Protein denaturation Answer: b) Hydrolysis of starch Which enzyme helps to break down proteins in meat to improve its texture? a) Amylase b) Lipase c) Protease d) Pectinase Answer: c) Protease What is the function of the enzyme glucose oxidase in the food industry? a) Converts glucose into gluconic acid and hydrogen peroxide b) Hydrolyzes starch into sugar c) Breaks down fats d) Converts lactose into glucose Answer: a) Converts glucose into gluconic acid and hydrogen peroxide Which enzyme is used in the production of enzyme-modified cheese? a) Amylase b) Lactase c) Protease d) Pectinase Answer: c) Protease What is the effect of enzyme activity on the shelf life of food products? a) Increases shelf life by preserving the product b) Decreases shelf life by accelerating spoilage c) Has no impact on shelf life d) Only affects the color of the product Answer: b) Decreases shelf life by accelerating spoilage Which enzyme is used to break down polysaccharides into simpler sugars in the production of syrup? a) Amylase b) Cellulase c) Lactase d) Protease Answer: a) Amylase How does enzyme activity affect the flavor of fermented foods? a) Increases the sweetness b) Decreases the acidity c) Contributes to the development of specific flavors d) Reduces the overall flavor complexity Answer: c) Contributes to the development of specific flavors Which enzyme is used to increase the stability of bread dough and improve its texture? a) Amylase b) Lipase c) Protease d) Pectinase Answer: a) Amylase What is the role of the enzyme invertase in confectionery? a) Converts sucrose into glucose and fructose b) Hydrolyzes fats c) Breaks down proteins d) Converts starch into maltose Answer: a) Converts sucrose into glucose and fructose

Enzymes and their role in food MCQs

More MCQs on Food Science

Leave a Comment Cancel reply