Enzymology in Food Systems MCQs

1. What is the primary role of enzymes in food systems?

a) To act as preservatives
b) To catalyze biochemical reactions
c) To add flavor
d) To provide nutrition
Answer: b) To catalyze biochemical reactions

2. Which enzyme is commonly used to break down starches in brewing and baking industries?

a) Amylase
b) Lipase
c) Protease
d) Cellulase
Answer: a) Amylase

3. Which enzyme is responsible for the breakdown of proteins in cheese production?

a) Lactase
b) Lipase
c) Rennet
d) Pectinase
Answer: c) Rennet

4. What is the function of lactase in dairy products?

a) To enhance flavor
b) To digest lactose into glucose and galactose
c) To preserve milk
d) To emulsify fats
Answer: b) To digest lactose into glucose and galactose

5. Which enzyme is used in fruit juice clarification?

a) Protease
b) Amylase
c) Pectinase
d) Cellulase
Answer: c) Pectinase

6. What is the optimal pH range for most enzymatic activities in food systems?

a) 2-4
b) 4-6
c) 6-8
d) 8-10
Answer: c) 6-8

7. Which enzyme catalyzes the hydrolysis of fats into fatty acids and glycerol?

a) Amylase
b) Lipase
c) Protease
d) Cellulase
Answer: b) Lipase

8. What is the effect of temperature on enzyme activity in food systems?

a) Activity increases indefinitely with temperature
b) Activity decreases with temperature
c) Activity increases up to an optimum temperature and then decreases
d) Temperature has no effect on enzyme activity
Answer: c) Activity increases up to an optimum temperature and then decreases

9. Which enzyme is used in the brewing industry to convert starches into fermentable sugars?

a) Protease
b) Cellulase
c) Amylase
d) Pectinase
Answer: c) Amylase

10. What is the role of proteases in meat tenderization?

a) Breaking down starches
b) Hydrolyzing proteins into peptides and amino acids
c) Emulsifying fats
d) Enhancing flavor
Answer: b) Hydrolyzing proteins into peptides and amino acids

11. Which enzyme is involved in the browning reaction of cut fruits?

a) Amylase
b) Polyphenol oxidase
c) Lipase
d) Pectinase
Answer: b) Polyphenol oxidase

12. What is the function of invertase in food processing?

a) Hydrolyzing sucrose into glucose and fructose
b) Breaking down proteins
c) Clarifying fruit juices
d) Converting starch to sugar
Answer: a) Hydrolyzing sucrose into glucose and fructose

13. Which enzyme is used to reduce lactose content in milk?

a) Amylase
b) Protease
c) Lactase
d) Lipase
Answer: c) Lactase

14. How do enzymes affect the shelf life of food products?

a) They always increase shelf life
b) They always decrease shelf life
c) They can both increase and decrease shelf life depending on the application
d) They have no effect on shelf life
Answer: c) They can both increase and decrease shelf life depending on the application

15. Which enzyme is commonly used in the production of high-fructose corn syrup?

a) Lipase
b) Amylase
c) Invertase
d) Glucose isomerase
Answer: d) Glucose isomerase

16. What is the role of cellulase in the food industry?

a) Breaking down proteins
b) Hydrolyzing cellulose into glucose
c) Emulsifying fats
d) Clarifying fruit juices
Answer: b) Hydrolyzing cellulose into glucose

17. Which enzyme is responsible for the coagulation of milk in cheese production?

a) Lactase
b) Amylase
c) Rennet
d) Lipase
Answer: c) Rennet

18. What is the effect of enzyme inhibitors on enzymatic reactions?

a) They increase the rate of reactions
b) They decrease or block the activity of enzymes
c) They have no effect on enzyme activity
d) They permanently denature enzymes
Answer: b) They decrease or block the activity of enzymes

19. Which enzyme is used to produce clear and stable beer?

a) Amylase
b) Protease
c) Beta-glucanase
d) Lipase
Answer: c) Beta-glucanase

20. What is the function of transglutaminase in food processing?

a) Breaking down fats
b) Catalyzing the formation of covalent bonds between proteins
c) Hydrolyzing starches
d) Converting lactose to glucose
Answer: b) Catalyzing the formation of covalent bonds between proteins

21. Which enzyme is commonly used in bread making to improve dough stability and volume?

a) Lipase
b) Amylase
c) Protease
d) Glucose oxidase
Answer: d) Glucose oxidase

22. How do enzymes contribute to the flavor development in fermented foods?

a) By breaking down flavor compounds
b) By synthesizing new flavor compounds
c) By inhibiting microbial growth
d) By stabilizing flavor compounds
Answer: b) By synthesizing new flavor compounds

23. What is the role of beta-galactosidase in dairy products?

a) Hydrolyzing lactose into glucose and galactose
b) Breaking down fats
c) Stabilizing proteins
d) Emulsifying fats
Answer: a) Hydrolyzing lactose into glucose and galactose

24. Which enzyme is responsible for the conversion of glucose to fructose in the production of high-fructose corn syrup?

a) Amylase
b) Invertase
c) Glucose isomerase
d) Lactase
Answer: c) Glucose isomerase

25. What is the function of pectin methylesterase in fruit processing?

a) Breaking down cellulose
b) Hydrolyzing proteins
c) Modifying pectin to control gelling properties
d) Emulsifying fats
Answer: c) Modifying pectin to control gelling properties

26. Which enzyme is used in the extraction of oils from seeds?

a) Amylase
b) Protease
c) Lipase
d) Cellulase
Answer: c) Lipase

27. How do proteolytic enzymes improve meat tenderness?

a) By breaking down fats
b) By hydrolyzing muscle proteins
c) By synthesizing new proteins
d) By stabilizing water content
Answer: b) By hydrolyzing muscle proteins

28. Which enzyme is involved in the softening of fruits during ripening?

a) Amylase
b) Lipase
c) Cellulase
d) Protease
Answer: c) Cellulase

29. What is the purpose of using enzymes in the production of bioethanol from agricultural wastes?

a) To convert starches and cellulose into fermentable sugars
b) To emulsify the final product
c) To enhance the flavor of bioethanol
d) To increase the yield of bioethanol
Answer: a) To convert starches and cellulose into fermentable sugars

30. Which enzyme is used to produce low-calorie beer?

a) Lipase
b) Amylase
c) Glucoamylase
d) Protease
Answer: c) Glucoamylase

31. What is the role of enzymes in the production of infant formula?

a) To add flavor
b) To break down proteins and fats for easier digestion
c) To emulsify the ingredients
d) To stabilize vitamins
Answer: b) To break down proteins and fats for easier digestion

32. Which enzyme is responsible for the synthesis of dextrins from starch?

a) Amylase
b) Lipase
c) Protease
d) Glucoamylase
Answer: a) Amylase

33. How does temperature affect enzyme activity in food systems?

a) Higher temperatures always increase enzyme activity
b) Enzyme activity increases with temperature up to an optimum point, then decreases
c) Temperature has no effect on enzyme activity
d) Lower temperatures always increase enzyme activity
Answer: b) Enzyme activity increases with temperature up to an optimum point, then decreases

34. Which enzyme is used to improve the extraction of fruit juices?

a) Amylase
b) Lipase
c) Pectinase
d) Protease
Answer: c) Pectinase

35. What is the primary function of chymosin in cheese production?

a) To hydrolyze fats
b) To coagulate milk proteins
c) To ferment lactose
d) To clarify whey
Answer: b) To coagulate milk proteins

36. How do enzymes enhance the quality of baked goods?

a) By increasing the moisture content
b) By breaking down gluten proteins for better dough handling
c) By reducing the baking time
d) By improving the color of baked products
Answer: b) By breaking down gluten proteins for better dough handling

37. Which enzyme is used to improve the clarity of beer?

a) Amylase
b) Glucose oxidase
c) Beta-glucanase
d) Pectinase
Answer: c) Beta-glucanase

38. What is the role of enzymes in meat marination?

a) To enhance color
b) To tenderize the meat by breaking down proteins
c) To emulsify fats
d) To preserve the meat
Answer: b) To tenderize the meat by breaking down proteins

39. Which enzyme is used to reduce bitterness in grape juice?

a) Amylase
b) Pectinase
c) Protease
d) Glucose oxidase
Answer: b) Pectinase

40. What is the primary application of cellulase in the food industry?

a) Clarifying juices
b) Hydrolyzing proteins
c) Breaking down cellulose for better digestibility
d) Enhancing flavor
Answer: c) Breaking down cellulose for better digestibility

41. How do enzymes help in the production of high-quality wines?

a) By breaking down proteins and polysaccharides
b) By enhancing color
c) By reducing acidity
d) By increasing alcohol content
Answer: a) By breaking down proteins and polysaccharides

42. Which enzyme is used to improve the texture of bread?

a) Lipase
b) Amylase
c) Protease
d) Glucose oxidase
Answer: d) Glucose oxidase

43. What is the effect of enzyme concentration on the rate of enzymatic reactions?

a) The rate increases indefinitely with enzyme concentration
b) The rate increases with enzyme concentration up to a saturation point
c) The rate decreases with enzyme concentration
d) Enzyme concentration has no effect on the rate
Answer: b) The rate increases with enzyme concentration up to a saturation point

44. Which enzyme is used to clarify fruit juices?

a) Pectinase
b) Amylase
c) Lipase
d) Protease
Answer: a) Pectinase

45. What is the role of enzymes in the production of fermented foods?

a) To ferment sugars into alcohol and gases
b) To enhance the color of the final product
c) To stabilize proteins
d) To reduce the bitterness of the product
Answer: a) To ferment sugars into alcohol and gases

46. How does pH affect enzyme activity in food systems?

a) Enzyme activity is unaffected by pH
b) Enzyme activity increases with pH until a certain point, then decreases
c) Enzyme activity decreases with increasing pH
d) Enzyme activity increases with decreasing pH
Answer: b) Enzyme activity increases with pH until a certain point, then decreases

47. Which enzyme is used to produce glucose from maltose in the brewing industry?

a) Amylase
b) Maltase
c) Glucose isomerase
d) Cellulase
Answer: b) Maltase

48. What is the function of invertase in the production of confectionery?

a) To hydrolyze sucrose into glucose and fructose
b) To clarify syrups
c) To emulsify fats
d) To reduce bitterness
Answer: a) To hydrolyze sucrose into glucose and fructose

49. Which enzyme is used to enhance the flavor of soy sauce?

a) Amylase
b) Lipase
c) Protease
d) Pectinase
Answer: c) Protease

50. What is the role of enzymes in the production of low-fat dairy products?

a) To convert lactose to glucose and galactose
b) To break down fats
c) To modify proteins for better texture
d) To clarify the product
Answer: c) To modify proteins for better texture

51. How do enzymes contribute to the fermentation process in bread making?

a) By breaking down starches into fermentable sugars
b) By increasing dough elasticity
c) By enhancing flavor
d) By reducing fermentation time
Answer: a) By breaking down starches into fermentable sugars

52. Which enzyme is commonly used to reduce viscosity in fruit purees?

a) Amylase
b) Pectinase
c) Protease
d) Lipase
Answer: b) Pectinase

53. What is the primary role of enzymes in juice production?

a) To add color
b) To clarify the juice
c) To increase shelf life
d) To enhance flavor
Answer: b) To clarify the juice

54. Which enzyme is used to enhance the stability of margarine?

a) Amylase
b) Lipase
c) Protease
d) Glucose oxidase
Answer: b) Lipase

55. How do enzymes affect the texture of baked goods?

a) By altering gluten structure
b) By increasing moisture content
c) By reducing cooking time
d) By enhancing color
Answer: a) By altering gluten structure

56. Which enzyme is commonly used to produce malt extract in brewing?

a) Amylase
b) Glucose isomerase
c) Invertase
d) Protease
Answer: a) Amylase

57. What is the purpose of using enzyme preparations in the production of plant-based meat alternatives?

a) To enhance flavor
b) To improve texture and digestibility
c) To add color
d) To increase shelf life
Answer: b) To improve texture and digestibility

58. Which enzyme is used to break down the pectin in citrus fruits for juice extraction?

a) Pectinase
b) Amylase
c) Lipase
d) Cellulase
Answer: a) Pectinase

59. What is the function of enzymes in the production of low-calorie sweeteners?

a) To hydrolyze starches into sugars
b) To synthesize new flavor compounds
c) To clarify the final product
d) To increase sweetness
Answer: a) To hydrolyze starches into sugars

60. Which enzyme is used to improve the texture of tofu?

a) Protease
b) Amylase
c) Lipase
d) Pectinase
Answer: a) Protease

61. What is the primary role of enzymes in the production of dietary supplements?

a) To enhance flavor
b) To improve the bioavailability of nutrients
c) To increase shelf life
d) To alter texture
Answer: b) To improve the bioavailability of nutrients

62. How do enzymes contribute to the quality of chocolate products?

a) By breaking down cocoa solids
b) By reducing bitterness
c) By modifying fat content
d) By enhancing flavor
Answer: d) By enhancing flavor

63. Which enzyme is used in the production of prebiotic oligosaccharides?

a) Amylase
b) Cellulase
c) Invertase
d) Lactase
Answer: c) Invertase

64. What is the purpose of using enzyme preparations in meat processing?

a) To add flavor
b) To tenderize meat by breaking down muscle proteins
c) To preserve meat
d) To enhance color
Answer: b) To tenderize meat by breaking down muscle proteins

65. Which enzyme is commonly used to produce high-fructose corn syrup from corn starch?

a) Glucose isomerase
b) Amylase
c) Protease
d) Cellulase
Answer: a) Glucose isomerase

66. How do enzymes aid in the production of soy sauce?

a) By hydrolyzing soy proteins into amino acids
b) By fermenting sugars
c) By adding color
d) By reducing salt content
Answer: a) By hydrolyzing soy proteins into amino acids

67. What is the role of enzymes in the production of fermented dairy products like yogurt?

a) To hydrolyze lactose into glucose and galactose
b) To ferment lactose into lactic acid
c) To enhance flavor
d) To improve texture
Answer: b) To ferment lactose into lactic acid

68. Which enzyme is used in the production of glucose from starch in the food industry?

a) Glucose oxidase
b) Amylase
c) Cellulase
d) Protease
Answer: b) Amylase

69. What is the function of enzymes in the production of plant-based milk alternatives?

a) To improve texture and taste
b) To increase protein content
c) To enhance color
d) To clarify the product
Answer: a) To improve texture and taste

70. Which enzyme is used to modify the starch structure in food products for better texture?

a) Amylase
b) Glucose oxidase
c) Protease
d) Pectinase
Answer: a) Amylase

71. What is the role of enzymes in the production of beer?

a) To break down malt proteins and starches
b) To enhance the color
c) To increase the alcohol content
d) To improve flavor stability
Answer: a) To break down malt proteins and starches

72. How do enzymes contribute to the production of cheese?

a) By hydrolyzing casein proteins
b) By adding flavor
c) By increasing moisture content
d) By enhancing texture
Answer: a) By hydrolyzing casein proteins

73. Which enzyme is commonly used in the production of high-quality fruit preserves?

a) Pectinase
b) Amylase
c) Glucose oxidase
d) Lipase
Answer: a) Pectinase

74. What is the purpose of using enzymes in the production of low-fat dairy products?

a) To hydrolyze lactose
b) To modify proteins for better texture
c) To enhance flavor
d) To improve shelf life
Answer: b) To modify proteins for better texture

75. Which enzyme is used to improve the digestibility of soy protein products?

a) Protease
b) Amylase
c) Lipase
d) Pectinase
Answer: a) Protease

76. How do enzymes affect the quality of fruit juices?

a) By increasing the shelf life
b) By clarifying and improving flavor
c) By enhancing color
d) By reducing acidity
Answer: b) By clarifying and improving flavor

77. What is the function of enzymes in the production of artificial sweeteners?

a) To convert starches into sugars
b) To improve texture
c) To enhance flavor
d) To increase color
Answer: a) To convert starches into sugars

78. Which enzyme is used to enhance the stability of beverages?

a) Amylase
b) Glucose oxidase
c) Pectinase
d) Protease
Answer: b) Glucose oxidase

79. What is the role of enzymes in the production of malt vinegar?

a) To convert starches into fermentable sugars
b) To add flavor
c) To reduce bitterness
d) To improve color
Answer: a) To convert starches into fermentable sugars

80. Which enzyme is used to reduce the bitterness of citrus juices?

a) Pectinase
b) Protease
c) Amylase
d) Lipase
Answer: b) Protease

Enzymology in Food Systems MCQs

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